RCI-RC.004.0310.001
Tuna-Rice Salad Valenciana
Makes 6 servings.
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- 1 cup
- ¼ cup
- ¼ cup
- ¼ teaspoon
- ⅛ teaspoon
- x 6½-ounce can tuna in water1 unitdrained and flaked
- ½ cup
- 2 tablespoons
- 1 tablespoon
- capers for garnish (optional)2 tablespoons
- sliced stuffed olives for garnish (optional)1 unit
Method
1
Drain and flake the canned tuna, breaking it into bite-sized pieces.
2
Combine the cooked rice, sliced celery, sliced stuffed olives, and chopped dill pickles in a large mixing bowl.
3
Add the flaked tuna to the rice mixture and gently toss to combine.
4
Season the mixture with salt and ground black pepper, stirring well to distribute evenly.
5
Whisk together the mayonnaise, chili sauce, and lemon juice in a small bowl until smooth.
6
Pour the dressing over the salad and gently fold until all ingredients are evenly coated.
7
Divide the salad among four serving plates or bowls and garnish with capers and additional sliced stuffed olives if desired.