Romaine Rice Tuna Salad

Romaine Rice Tuna Salad This is a yummy salad my roommate from Croatia made all of the time. It’s perfect for lunch. You just want to keep eating and eating! Make right before serving, doesn’t refrigerate well.

Ingredients

Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 20 mins

    TOTAL : 30 mins

    SERVING : 4

    YIELD : 4 servings

  • Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and the water has been absorbed.

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  • In a medium bowl, toss together the romainee lettuce, carrot, and tuna. Pour the olive oil and vinegar over this mixture, and season with salt and pepper. Toss to coat. When the rice is done, cool for about 5 minutes, then toss with the salad. The warm rice will wilt the romaine lettuce slightly. Taste and adjust the amounts of vinegar and oil or salt and pepper if desired. Serve immediately. This does not keep well.

Per Serving: 523 calories; protein 19.6g; carbohydrates 80.8g; fat 12.5g; cholesterol 20.9mg; sodium 360.6mg.