Photo: Anna Pelzer
Help-yourself tuna rice salad
11 ingredients
30 min
Serves 8
openrecipes
Ideal for busy households, this hearty salad keeps well in the fridge for up to three days, ready to be spooned into a bowl whenever you're peckish
Estimated Nutrition (whole recipe, rough)
861
Calories
38g
Protein
33g
Fat
103g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- approx 900g/2lb cold cooked rice (about 400g/14oz uncooked rice)
- 400g tuna in springwater
- 200g frozen petits pois , defrosted under the hot tap
- 2 red peppers , peeled with a potato peeler, deseeded and diced
- 3 tomatoes , chopped into small chunks
- 5 spring onions , finely sliced
- bunch flat-leaf parsley , chopped
- large handful stoned green olives , roughly chopped (optional)
- 4 tbsp mayonnaise
- juice 1 lemon
- 2 tbsp extra-virgin olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes