Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
696
Calories
44g
Protein
15g
Fat
96g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Yogurt | 170g plain Greek | 100 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Grape | 1/2 cup (76g) | 62 |
| Carrot | 1 medium (61g) | 25 |
| Almond | 1 almond (1.2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 cups cooked rice*, cooled
- 1/2 cup sliced celery
- 1/2 cup grated carrot
- 1 cup grapes, seeded and quartered
- 1 8-ounce carton pineapple yogurt
- 1 6-1/2 ounce can low-sodium tuna, drained
- salt (optional)
- 1/3 cup sliced almonds, toasted
- =
Directions
1
Combine rice with vegetables, grapes and yogurt. Gently toss tuna into rice mixture; add salt substitute to taste. Garnish with almonds.
Recipe sourced from
fandom