Curried Tuna Salad

Cooking Instructions:

  • 3 cups hot cooked Lundberg® California Brown Jasmine Rice
  • 1/2 cup frozen peas
  • 1 to 2 6 3/4-ounce cans tuna, packed in water, drained and flaked
  • 3/4 cup chopped celery
  • 1/4 cup sliced green onions
  • 1 tablespoon drained capers (optional)
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon hot pepper sauce
  • shredded romaine lettuce
  • 2 medium tomatoes, cut into wedges, for garnish

    Combine hot rice and peas in large bowl; toss lightly. Add tuna, celery, onions and capers.

    Combine lemon juice, oil, curry powder and pepper sauce in small jar with lid. Pour over rice mixture; toss lightly. Cover and chill 30 minutes. Serve on shredded lettuce and garnish with tomato wedges. Makes 6 servings.