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Wild Rice and Tuna Salad

July 6, 2012

I cannot recall where or from whom I got this recipe. All I know is that it is particularly satisfying on a hot summer day because it is cool yet filling. My salad averse handsome half will even eat it!

Wild Rice and Tuna Salad

1 6 ounce box of Uncle Ben’s Long Grain and Wild Rice Original Recipe

1 cup of mayonnaise

½ cup sour cream

3 stalks of celery – finely diced

1 cup of chopped cashews

1 bunch of green onions

½ tsp salt

½ tsp black pepper

2 dashes of hot pepper sauce

2 7 ounce cans of solid white Albacore tuna, water packed – drained

Use 2 cups of water to cook the rice instead of the recommended amount on the back of the box.  Then, follow the rest of the box directions. When cooked, remove the rice from the heat and let cool to room temperature – 1 to 2 hours. When cool transfer to a large mixing bowl.

Add remaining ingredients and mix well. Place in the refrigerator and chill for several hours or overnight.

Particularly tasty when served in a lettuce cup with yeast rolls. A nice side that compliments the flavor of the dish is seasonal fresh fruit salad that includes fresh (not canned!) pineapple. Serves 8 – 10.

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