Tuna Cashew Salad

Combine the cooled cooked rice, drained and flaked tuna, chopped celery, roasted cashew nuts, finely chopped onion, and capers in a large mixing bowl.

Whisk together the mayonnaise, lemon juice, curry powder, and salt in a separate small bowl until well blended.

Pour the mayonnaise mixture over the tuna and rice mixture, then fold gently with a rubber spatula until all ingredients are evenly coated and combined.

Taste the salad and adjust seasoning with additional salt, lemon juice, or curry powder as needed.

Chill the salad in the refrigerator for at least 15 minutes before serving to allow flavors to meld.

Line a serving platter or individual plates with lettuce leaves if desired, then spoon the tuna cashew salad on top and serve cold.