How to Cook Delicious Brown rice and tuna salad

Brown rice and tuna salad. Mix relish, vinegar, oil and mustard. Add remaining ingredients and toss to coat. This easy Brown Rice and Tuna Salad recipe is full of colorful vegetables that have been sautéed, seasoned and blended with fluffy rice.

Couscous and lentils are a no for type O like me. Meanwhile, here where I am from, Quinoa isn't easily available especially this community quarantine. Thus, I came up with this idea instead. You can cook Brown rice and tuna salad using 18 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Brown rice and tuna salad

1. You need 1 cup of brown rice, cooked.
2. It's 1 pc. of bell pepper or tomato, chopped.
3. Prepare 1/2 pc. of cucumber, deseeded, chopped.
4. You need 1 clove of garlic, minced.
5. It's 1/2 of onion, small, finely chopped.
6. It's Handful of dried fruit / pineapple tidbits, drained.
7. You need Handful of lettuce.
8. You need of Protein & Spices.
9. You need 1/2 can of chunky tuna in water/brine, drained.
10. You need Handful of chopped walnuts.
11. You need 1/8 cup of lemon / lime juice.
12. It's Dash of salt, to taste (garlic salt is ok too).
13. Prepare Dash of paprika or cayenne, to taste.
14. Prepare Dash of olive oil, to taste.
15. You need Dash of honey, to taste.
16. It's of Optional.
17. Prepare 1 tbsp of mayo-less egg salad (check my cookpad page for recipe)OR.
18. Prepare 1 tbsp of hummus.

I enjoy eating it warm, or cold. The addition of cooked brown rice to tuna salad helps to extend it to feed more people from a single can. It also has the additional benefit of decreasing the fishy taste that sometimes is associated with tuna salad. Some of my taste testers have been convinced that they were eating chicken salad.

Brown rice and tuna salad step by step

1. Wash and cook brown rice according to package instruction..
2. Prepare your bell peppers, onion, and garlic: wash, slice, chop and place them all on a big bowl. [You also have to option to quick fry your onion and garlic if you like, before mixing them with other ingredients].
3. On the same bowl, add in all the specified protein and spices [and the optional ingredients you fancy]. Set aside and cover while waiting for rice to cook..
4. Wash your lettuce, then dry, and cut them into bite sizes by hands. Transfer 1 serving of lettuce on a serving bowl and set aside. Keep leftover lettuce on a ziplock bag and store in fridge. Note: Using a knife to cut lettuce makes lettuce taste bitter. Strange but true, based from experience..
5. Soon as the brown rice is cooked. Take 1 cup rice. Add them to the bowl of quickly marinated veggies (w/o lettuce). Mix them well..
6. For 1 serve, transfer 1/2 cup brown rice mixture on the serving bowl with lettuce and stir them a bit. Garnish with extra chopped walnuts or dried fruit if you want..
7. Keep the brown rice mix leftovers on a container then store in fridge. And it would taste even better the next day! If the leftover mixture has cooled down, you can mix-in the lettuce before storing the meal in fridge. Or alternatively, just bring a ziplock of lettuce with your packed brown rice and mix them upon consumption. Enjoy!.

This easy and delicious salad of white rice, light tuna, corn, and pickle relish is great for lunch or an afternoon snack. It makes also a great party dish. The only change I made was to use brown rice instead of white. Next time might follow other users' suggestions and try spinach feta and/or black olives and might add another carrot. Also I might store the leftover rice and salad separately to preserve it better.