Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
753
Calories
39g
Protein
34g
Fat
73g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Capers | 1 tbsp (9g) drained | 2 |
| 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, cooled
- 2 6-1/2-ounce cans tuna in water, drained and flaked
- 1 cup chopped celery
- 1/3 cup chopped roasted cashew nuts
- 1/4 cup finely chopped onion
- 1 tablespoon capers
- 1 cup mayonnaise
- 1 teaspoon lemon juice
- 1/2 teaspoon curry powder
- 1/2 teaspoon salt
- lettuce leaves (optional)
- =
Directions
1
Combine rice, tuna, celery, cashews, onion and capers in large bowl.
2
Blend mayonnaise, lemon juice, curry and salt; toss with rice mixture. Or chill salad and dressing separately and serve salad topped with dressing. Serve on lettuce leaves, if desired.
Recipe sourced from
fandom