Sweet 'n sour tuna rice salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Red wine vinegar |
| 2 | teaspoons | Granulated sugar |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper (or up to 1/2 tsp.) |
| 8 | ounces | Water-packed tuna drained (reserve liquid) broken into chunks |
| 2 | cups | Cooked long grain rice (white or brown) |
| 2 | cups | Chopped peeled tomatoes (fresh) |
| 1 | cup | Finely diced red onion |
| 1 | cup | Finely diced celery |
| ½ | cup | Chopped scallions |
| ½ | cup | Frozen peas; thawed |
Directions
In a small bowl, combine vinegar, sugar, salt, pepper and 1 tablespoon of reserved tuna liquid.
In a large bowl combine remaining ingredients; add vinegar mixture and toss. Let stand for 10 minutes; toss again and serve.
Each serving (1-½ cups) provides: * 2-¼ V, 1 P, 1-¼ B, 10 C Per serving: * 274 cal, 22 g pro, 4 g car, * 1 g fat: 0 g poly, 0 g mono, 0 g sat * 538 mg sod, 24 mg chol Source: Wonderful World of Walnuts & Rice (Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board) Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias