Sweet 'n sour tuna rice salad

4 servings

Ingredients

Quantity Ingredient
3 tablespoons Red wine vinegar
2 teaspoons Granulated sugar
¼ teaspoon Salt
¼ teaspoon Pepper (or up to 1/2 tsp.)
8 ounces Water-packed tuna drained (reserve liquid) broken into chunks
2 cups Cooked long grain rice (white or brown)
2 cups Chopped peeled tomatoes (fresh)
1 cup Finely diced red onion
1 cup Finely diced celery
½ cup Chopped scallions
½ cup Frozen peas; thawed

Directions

In a small bowl, combine vinegar, sugar, salt, pepper and 1 tablespoon of reserved tuna liquid.

In a large bowl combine remaining ingredients; add vinegar mixture and toss. Let stand for 10 minutes; toss again and serve.

Each serving (1-½ cups) provides: * 2-¼ V, 1 P, 1-¼ B, 10 C Per serving: * 274 cal, 22 g pro, 4 g car, * 1 g fat: 0 g poly, 0 g mono, 0 g sat * 538 mg sod, 24 mg chol Source: Wonderful World of Walnuts & Rice (Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board) Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

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