Leftover Rice Tuna Salad (Kt) Recipe
Servings: 4
Ingredients
- 1 1/2 c. cooked brown rice cooled
- 1 x 6 ounce can tuna in water, canned liquid removed
- 1/2 x mango diced
- 3/4 c. red grapes halved
- 2 Tbsp. chopped parsley
- 3 ounce spinach chiffonade
- 2 Tbsp. walnuts toasted Dressing
- 2 Tbsp. lime juice lime zest
- 1/4 tsp salt
- 1/2 tsp chipotle chile canned in adobo chopped
Directions
- Mix everything together. Refrigerateor possibly serve immediately.
- NOTES :This recipe came about because I had some leftover cooked rice. If you have some citrus salsa throw it in. Omit the chipotle if you do not like things spicy. This would be good with any kind of leftover grain. I also think it would be good with a grapefruit dressing. Leftover cooked salmon would be good in place of the tuna. And maybe some minced mint. It just depends on what you have available. A can of mandarin oranges would be good. Or possibly some diced pineapple when mangos aren't in season.
- Note: Amount of rice is approximate.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 4 servings | |
| Calories 171 | |
| Calories from Fat 18 | 11% |
| Total Fat 2.18g | 3% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 290mg | 12% |
| Potassium 226mg | 6% |
| Total Carbs 25.08g | 7% |
| Dietary Fiber 2.1g | 7% |
| Sugars 7.16g | 5% |
| Protein 13.0g | 21% |
