Tuna Rice Salad

This is a perfect recipe for leftover cooked rice. Simple and quick to make, it’s an ideal substitute for a tuna sandwich. You can keep it in the fridge for few days (when it’s not gone right away!). I am giving the bare essential ingredients here, but you may add others such as corn, or make it more Mediterranean style by adding roasted red pepper and hard boiled eggs.

Ingredients
1 teaspoon Dijon mustard
1 teaspoon wine vinegar
4 tablespoons of mayonnaise
2 small tomatoes (or 1 big) diced
2 cans tuna drained and flaked (around 12 oz)
3 cups cooked rice
12 pitted Kalamata olives cut in 2
1 tablespoon capers
3-4 lettuce leaves
Salt and pepper to taste

Directions

1. Combine the mustard, vinegar and mayonnaise
2. Add the tomatoes and tuna, and toss
3. Add the remaining ingredients except the lettuce and toss to coat
4. Decorate with the lettuce and serve

Notes:

1. You may replace the capers with sliced pickles
2. You may use green olives or a mix of both
3. If you are using canned tuna in oil, you may want to reduce the amount of mayonnaise.