Maybe I’ve mentioned before that my husband works for a seafood processing facility. I probably also told you that this means we have an abundance of seafood most of the time. Well, last year, he finally fixed up the cannery at work and we have been enjoying the benefits of fresh caught, fresh canned tuna ever since!
Trying to figure out new and different things to do with all this tuna has been both fun and delicious. A few months ago I shared a really yummy recipe for Greek rice salad, and this tuna rice salad is a spin on that. I mean, why not mess with a good thing!
Ingredients
- 2 cups cooked long grain white rice
- ½ cup shredded carrot
- ½ cup chopped celery
- ½ cup chopped red onion
- 1 can white albacore tuna in water, drained
- ½ cup sour cream/greek yogurt/mayonnaise
- 1 tsp spicy brown mustard
- ½ tsp salt
- 1 tsp pepper
- ½ tsp garlic powder
Directions:
The first thing you need to do is cook rice according to directions to make 2 cups of cooked rice. If you are serving this as a summer salad, let the rice cool completely before you continue. If you are planning on serving it as a warm salad, no need to wait!
Add all ingredients into a large bowl and mix. If you like your tuna more on the chunky side, mix all other ingredients first, then add tuna at the end and gently fold it in.
You can serve this salad warm or refrigerate and serve cold. It’s delicious both ways!
