Difference between revisions of "Tuna-Rice Salad Valenciana"
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== Description == | == Description == | ||
Makes 6 servings. | Makes 6 servings. | ||
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* sliced [[stuffed olives]] for garnish (optional) | * sliced [[stuffed olives]] for garnish (optional) | ||
| − | == | + | == Procedures == |
# Combine [[rice]], [[celery]], [[olives]], pickles, [[salt]] and [[pepper]]. | # Combine [[rice]], [[celery]], [[olives]], pickles, [[salt]] and [[pepper]]. | ||
# Add [[tuna]] to [[rice]] mixture; toss lightly. | # Add [[tuna]] to [[rice]] mixture; toss lightly. | ||
Latest revision as of 16:25, 11 July 2012
Description
Makes 6 servings.
Ingredients
- 2 cups cooked rice
- 1 cup sliced celery
- ¼ cup sliced stuffed olives
- ¼ cup chopped dill pickles
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 x 6½-ounce can tuna in water, drained and flaked
- ½ cup mayonnaise
- 2 tablespoons chili sauce
- 1 tablespoon lemon juice
- 2 tablespoons capers for garnish (optional)
- sliced stuffed olives for garnish (optional)
Procedures
- Combine rice, celery, olives, pickles, salt and pepper.
- Add tuna to rice mixture; toss lightly.
- Cool.
- Spoon into serving dishes.
- Blend mayonnaise, chili sauce and lemon juice; pour over individual salads.
- Garnish with capers and sliced , if desired.
