Recipes, memories and random thoughts from my kitchen
Friday, July 20, 2012
Summertime Tuna Rice Salad
Here is one of our favorite summer suppers, on the menu for next week. I found this recipe in the August 2000 issue of my favorite cooking newsletter, Cook & Tell. It was sent in by a subscriber, Judith Woodbury, to whom I owe a debt of thanks for this wonderful recipe.
SUMMERTIME TUNA RICE SALAD
Half of a 20-ounce can pineapple chunks, drained
1 6-ounce can best white tuna, drained and flaked
2 cups freshly cooked rice with butter and salt, cooled to room temperature*
1/3 cup toasted slivered or sliced almonds
1/3 cup mayonnaise
A bed of greens to serve the salad on
Lightly mix together everything except the greens. (Sometimes I like to add lemon pepper to taste. It seems to enhance the pineapple and tuna flavors. -- Mrs. T) Arrange a bed of greens on a serving platter or in a large serving bowl and pile the salad on top. May be served cold or at room temperature. Serves 4.
* I often omit any butter.
And I usually double the recipe so there will be some left over. We simply love this summer salad and I hope that some of you will try it, too.
(Maybe you would also like to try subscribing to Cook & Tell, for many more great recipes. Link is in the sidebar if you'd like to check it out!)
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.