June 23, 2014
Tangy Dressed Tuna Rice Salad
Florence
Course Salad
Cuisine American
- 1 Tablespoon extra-virgin olive oil
- 2 teaspoon fresh squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 cups cooked brown rice cooled
- 2 celery stalks chopped fine
- 2 green onions chopped
- 2 fresh Roma tomatoes diced
- 2 cans 5 oz ea white tuna packed in water, drained well
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March 25, 2014
Tuna Rice And Veggie Bake
Florence
Course Side
Cuisine American
- 1 bag 16 oz frozen mixed vegetables
- 1 cup mayonnaise
- 1/4 cup sour cream
- 3 cups cooked rice
- 1/2 cup diced green pepper
- 1/4 cup diced onion
- 2 teaspoons dried dill
- 1 can 12 oz white tuna in water, drained
- 2 Tablespoon butter
- 1 cup bread crumbs
Preheat oven to 375°F
Lightly Grease 2 quart baking dish.
Mix together vegetables, mayonnaise, sour cream, cooked rice, green pepper, onion and dried dill.
Mix in Tuna.
Place in Greased baking dish.
In a small saucepan, melt the butter, add the bread crumbs and heat just until combined, then spoon on top of the tuna mixture in baking dish.
Bake (uncovered) in oven for 30 minutes or until hot and lightly browned on top and around the edges.
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