Tuna Rice Salad Recipe
Ingredients
| Long grain rice | 3/4 Cup (16 tbs), uncooked | |
| 1 10-ounce package frozen peas | ||
| Tuna | 1 9 3/4 Ounce, drained | |
| Pineapple tidbits | 1 8 1/2 Ounce, drained | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| 1/2 cup Thousand Island salad dressing | ||
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| Green onion | 2 Tablespoon, finley chopped | |
| Lettuce cups | ||
Directions
GETTING READY
1. Cook the rice and drain the excess water.
2. Cook the peas and drain the excess water.
MAKING
3. Take a large bowl and mix cooked rice, peas, celery and pineapple.
4. Mix the Thousand Island salad dressing, chopped green onion and sour cream. Add in the rice mixture and toss slowly.
5. Cover the lid and chill in the refrigerator for 12 to 24 hours.
SERVING
6. Toss tuna mixture lightly prior to serving.
7. Serve them in lettuce cups.
1. Cook the rice and drain the excess water.
2. Cook the peas and drain the excess water.
MAKING
3. Take a large bowl and mix cooked rice, peas, celery and pineapple.
4. Mix the Thousand Island salad dressing, chopped green onion and sour cream. Add in the rice mixture and toss slowly.
5. Cover the lid and chill in the refrigerator for 12 to 24 hours.
SERVING
6. Toss tuna mixture lightly prior to serving.
7. Serve them in lettuce cups.
Chef
