Saturday, October 22, 2016

{soups-salads-and-salad-dressings} Italian Tuna and Rice Salad


Italian Tuna and Rice Salad
Servings: 4 • Size: 1 cup • Old Points: 3 • Points+: 4 pt • Smart Points: 5
Calories: 157.5 • Fat: 5.5 g • Protein: 10.5 g • Carb: 17 g • Fiber: 3 g • Sugar: 0 g
Sodium: 240 mg • Cholesterol: 5 mg


  • 2 cans (4 oz each drained) Italian premium yellowfin canned tuna in oil, drained
  • 1 cup cooked and cooled brown rice
  • 8 oz frozen classic  mixed vegetables (Bird's Eye) cooked and cooled
  • 1/4 cup good quality sliced black olives
  • 2 tbsp drained capers (plus 1 tbsp of the brine)
  • 1/4 cup chopped red bell pepper
  • juice of 1/2 lemon
  • 1/2 tbsp olive oil (I used from the can) 


Drain the tuna well reserving the oil and set the oil aside.

In a large work bowl, combine the rice, drained tuna, vegetables, black olives, capers and bell pepper. Pour 1 tablespoon of the brine from the capers into the bowl along with the juice of 1/2 lemon and 1/2 tablespoon of the oil and toss well.

Source: Skinny Taste

Rhonda in MO
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