Brown Rice And Tuna Salad Recipe

Cooking Directions

• STEP 1.Cook the brown rice according to package instructions and let it cool.
• STEP 2.In a large bowl, combine the cooked brown rice, drained tuna, diced cucumber, cherry tomatoes, and sliced red onion.
• STEP 3.In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper to make the vinaigrette.
• STEP 4.Pour the vinaigrette over the salad and toss to combine.
• STEP 5.Garnish with chopped fresh parsley and serve chilled.

Cooking Tips

• You can add other vegetables like bell peppers or carrots for extra crunch and flavor.
• For added protein, you can also add boiled eggs or chickpeas to the salad.
• Make sure to let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Storage and Serving

• This salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve the salad chilled as a light lunch or dinner option.
• It can also be served as a side dish with grilled chicken or fish.