Tuna Rice Salad

RecipesPlus
9Ingredients
280Calories
22Minutes

Ingredients

  • 1/2 cup basmati rice
  • 3 stems fresh oregano leaves (striped)
  • 3 cans tuna packed in olive oil (5 oz each, drained and flaked, oil reserved)
  • 9 ounces cherry tomatoes (halved)
  • 1 cucumber (halved lengthwise and thinly sliced)
  • 14 ounces mixed beans (or white beans, rinsed)
  • 7 ounces feta cheese (crumbled)
  • 1 red onion (small, finely chopped)
  • 1 tablespoon red wine vinegar

Directions

  1. Cook the rice in a large saucepan of boiling water for 10-12 mins or until tender. Drain; refresh under cold water. Transfer to a large bowl.
  2. Chop the leaves from 2 of the oregano stems. Reserve the whole leaves from the remaining stem. Add the tuna, tomatoes, cucumber, beans, feta, onion and chopped oregano to the rice. Toss to combine.
  3. Whisk reserved oil from the tuna and vinegar in a small bowl. Add to rice mixture. Season. Toss to coat well. Serve sprinkled with whole oregano leaves.
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NutritionView more

280Calories
Sodium24%DV570mg
Fat17%DV11g
Protein24%DV12g
Carbs12%DV35g
Fiber20%DV5g

PER SERVING *

Calories280Calories from Fat100
% DAILY VALUE*
Total Fat11g17%
Saturated Fat7g35%
Trans Fat
Cholesterol45mg15%
Sodium570mg24%
Potassium570mg16%
Protein12g24%
Calories from Fat100
% DAILY VALUE*
Total Carbohydrate35g12%
Dietary Fiber5g20%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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