Recipes on a Budget

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Tuna Rice Salad

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1/4 lb trimmed green beans (or 101/2 cups cooked green beans
1-1/4 cups cooked rice
2 Tbsp chopped celery with leaves
2 Tbsp chopped green onions
1 ea (3-1/4-oz) can tuna in water, drained
1 Tbsp peeled, seeded and chopped fresh tomato
2 tsp olive oil
1 Tbsp chopped coriander (cilantro) or parsley
1 tsp chopped anchovy (optional)
1-1/2 Tbsp peeled, seeded and minced jalapeno pepper
1 tsp rice wine vinegar or lime juice
    salt (optional)
    lime juice
    freshly ground black pepper
1 ea ripe tomato


Bring pot of water to boil.  add beans and boil for 2 minutes.  Pour beans into colander and run under cold water.  Drain beans and place on clean dish towel to absorb any moisture.  They should be cooked through but retain some texture.

Mix together rice, celery, green onion, tuna, tomato, coriander, anchovy and pepper.  Toss first with olive oil and then with rice vinegar.  Let sit for 15 minutes to meld flavors.  Taste and correct seasonings, adding salt if you wish.

Mound rice salad in middle of a plate.  Divide green beans into 2 equal portions and fan them out on sides of rice.  Squeeze lime juice over beans and sprinkle with black pepper.

Cut tomato into eighths and arrange it on top and bottom of plate.  Serve at room temperature.


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03/10/2013 - Posted by | Salads

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