Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
760
Calories
58g
Protein
21g
Fat
84g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- 2 6-1/2-ounce cans tuna in water, drained and flaked
- 1 cup sour cream
- 2 teaspoons seasoned pepper
- 2 teaspoons dill weed
- 1 teaspoon seasoned salt
- 1 1/2 cups sliced celery
- 1 cup sliced green onions
- 1 cup cooked green peas
- 1 4-ounce can sliced mushrooms, drained
- 1 4-ounce jar sliced pimientos, drained
- 1/3 cup sliced ripe olives
- lettuce leaves
- quartered hard-cooked eggs for garnish (optional)
- quartered tomatoes for garnish (optional)
- =
Directions
1
Combine rice, tuna, sour cream, pepper, dill weed and salt in large bowl; toss lightly. Cover and marinate 1 to 2 hours in refrigerator.
2
Mix with celery, onions, peas, mushrooms, pimientos and olives; chill. Serve on lettuce leaves; garnish with eggs and tomatoes, if desired.
Recipe sourced from
fandom