Tuna and Rice Salad
Recipe type: Sandwich Filling, Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6
The addition of cooked brown rice to tuna salad helps to extend it to feed more people from a single can. It also has the additional benefit of decreasing the fishy taste that sometimes is associated with tuna salad. Some of my taste testers have been convinced that they were eating chicken salad. The total cost of this recipe is $2.07 or $0.35 per serving (not including bread).
  • 1 (7 ounce) can chunk light tuna in water ($0.99)
  • ⅓ cup diced onion ($0.09)
  • ½ cup diced celery (($0.07)
  • 1-2 hard boiled eggs, diced ( optional) ($0.22)
  • ½ cup cooked brown rice (you can add up to ¾ cup if you like) ($0.21)
  • ⅛ - ¼ teaspoon celery salt (to taste) ($0.01)
  • 1½ tablespoons pickle juice (from a jar of dill pickles--I like the juice from kosher dills) ($0.01)
  • ½ cup mayonnaise (to taste) ($0.47)
  1. Dice onion, celery, and eggs.
  2. Drain tuna to remove water.
  3. Place Tuna into a bowl and fluff with a fork.
  4. Add celery, onion, eggs, celery salt, cooked brown rice, and pickle juice.
  5. Stir well to combine.
  6. Add mayonnaise and stir until completely incorporated.
  7. Chill until serving. Stir before adding it to a sandwich, salad, or stuffing into an avocado or tomato.
Recipe by Patty Cake's Pantry at http://www.pattycakespantry.com/salad/tuna-and-rice-salad/