Wild rice and tuna salad.
Combine rice and water in a 1- to 1-1/2-quart pan. Bring to boiling over high heat, then reduce heat, cover, and simmer gently until rice is tender to bite, about 25 minutes. Drain off water and fluff rice with a fork; cool.
In a bowl, combine the rice, tuna, olives, celery, eggs, onions, and parsley. Stir in the mayonnaise. Season to taste with salt and pepper. Serve, or cover and chill as long as overnight.
To serve, mound salad on a lettuce-lined salad plate or serve individual portions in butter lettuce cups. Makes about 4 luncheon servings.
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|Date:||Nov 1, 1984|
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