Rice and Tuna Salad
SOURCE: Spice it up! Number 29
Ingredients
Adjust Servings:
| 1 cup rice | |
| 2 cans tuna (170 g each), in water, drained and cut in pieces | |
| 1 1/2 cups carrots grated | |
| 1 cup celery diced | |
| 1 cup green or red cabbage finely shredded | |
| 1/4 cup parsley chopped | |
| 2 tablespoons onion diced | |
| 3/4 cup mayonnaise | |
| 1 tablespoon lemon juice | |
| 1/2 teaspoon Worcestershire sauce | |
| 1/8 teaspoon dried savory | |
| 1/8 teaspoon dried marjoram |
Nutrient Analysis | |||||||||||||||||||
|
PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
| Calories | 271 Kcal | ||||||||||||||||||
| Protein | 13 g | ||||||||||||||||||
| Carbohydrates | 36 g | ||||||||||||||||||
| Fibre | 2 g | ||||||||||||||||||
| Total Fat | 8 g | ||||||||||||||||||
| Saturated Fat | 1 g | ||||||||||||||||||
| Cholesterol | 23 mg | ||||||||||||||||||
| Sodium | 271 mg | ||||||||||||||||||
| Potassium | 355 mg | ||||||||||||||||||
| Phosphorus | 151 mg | ||||||||||||||||||
Rice and Tuna Salad:
Downloadable/printer-friendly version
Ingredients
-
1 cup rice
-
2 cans tuna (170 g each), in water, drained and cut in pieces
-
1 1/2 cups carrots grated
-
1 cup celery diced
-
1 cup green or red cabbage finely shredded
-
1/4 cup parsley chopped
-
2 tablespoons onion diced
-
3/4 cup mayonnaise
-
1 tablespoon lemon juice
-
1/2 teaspoon Worcestershire sauce
-
1/8 teaspoon dried savory
-
1/8 teaspoon dried marjoram
Preparation
|
1
Done
|
In a large saucepan, cook rice according to package instructions and transfer to a salad bowl. |
|
2
Done
|
When rice has cooled, add tuna, carrots, celery, cabbage, parsley, and onion to the rice. Mix gently and place in the fridge. |
|
3
Done
|
In a small bowl, prepare the dressing by combining mayonnaise, lemon juice, Worcestershire sauce, savory, and marjoram. |
|
4
Done
|
Add the dressing to the salad just before serving. Combine all salad ingredients gently and enjoy |
