Greater than 350,000 SparkPoints 497,284

RECIPE: Tuna and Rice

Tuesday, September 17, 2013

Here is my variation of an old favorite - a tuna rice casserole that is just as good warm as it is leftover and served cold as a salad. And especially fun - if you choose to add some whimsy as in the picture above.

2 cans tuna, solid white, no salt added
fresh lemon juice to taste
4 servings cooked brown jasmine rice
1 cup Mexican Blend shredded cheese (Trader Joe's)
1/3 cup light sour cream (Trader Joe's)
1 cup frozen petite peas (thawed) (optional)
Nature's Seasons Blend – to taste
4 servings

Mix all ingredients. I make it when the rice is new cooked and warm. It melts the cheese and helps the flavors blend. Then I pack the leftovers in single serve containers and refrigerate. I like it cold, but it can be re-heated. (Peas are optional. I like using them because then I have all the major food groups in one dish)


Share This Post With Others
Member Comments About This Blog Post