How To Prepare
Combine rice, artichoke hearts, chick peas, tomatoes, onion and tuna in a large bowl. Whisk lemon juice, water and olive oil in a small bowl. Drizzle over tuna rice salad. Sprinkle parsley, then toss well. Cover and refrigerate for at least two hours.
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Ingredients
- 4 cups cooked brown rice
- 2 1/2 cans artichoke hearts, drained and chopped
- 2 1/2 cup canned no salt added chick peas
- 2 1/2 dry pint grape tomatoes, halved
- 1 cup chopped red onion
- 3 cans (aprox 16 oz) - of low sodium chunk white tuna packed in water
- Juice of large lemon
- 3 tbsp water
- 3 tbsp extra-virgin olive oil
- tbsp freshly chopped parsley
Ingredients
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