Romaine Rice Tuna Salad Recipes

ROMAINE RICE TUNA SALAD

Steps:

• Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and the water has been absorbed.
• In a medium bowl, toss together the romainee lettuce, carrot, and tuna. Pour the olive oil and vinegar over this mixture, and season with salt and pepper. Toss to coat. When the rice is done, cool for about 5 minutes, then toss with the salad. The warm rice will wilt the romaine lettuce slightly. Taste and adjust the amounts of vinegar and oil or salt and pepper if desired. Serve immediately. This does not keep well.

QUICK TUNA SALAD IN ROMAINE

Steps:

• Combine the tuna, mayonnaise, celery, onion, capers and the lemon juice in a bowl. Scoop onto lettuce leaves.

TUNA, AVOCADO, AND ROMAINE SALAD

Steps:

• In a small bowl, whisk together olive oil, vinegar, and Dijon; season with salt and pepper.
• In a large bowl, combine tuna, lettuce, radishes, and avocado. Drizzle with dressing as desired.
• Drizzle salad with vinaigrette, as desired, and toss to combine. Serve sprinkled with pepper.

SICILIAN RICE SALAD WITH SEARED TUNA

Steps:

• Place rice and 2 1/4 cups water in a medium saucepan, and bring the liquid to a boil over medium-high heat. Cover, reduce to a simmer, and cook until rice is tender and all of the liquid has been absorbed, about 10 minutes. Remove the pan from heat. Using a fork, separate the grains of rice, and transfer rice to a large bowl. Grate 1 tablespoon zest from the lemons, and add the zest to rice. Set the rice aside.
• Squeeze the lemons, yielding 1/3 cup strained juice. Place 12 tomato halves, 1 tablespoon chopped parsley, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a blender; blend until liquefied. With blender running, add olive oil in a slow, steady stream to the tomato dressing.
• Add yellow bell pepper, onion, fennel, the remaining tomato halves, capers, the remaining 5 tablespoons parsley, marjoram, and tomato dressing to rice; toss to combine.
• Coat a saute pan with cooking spray, and set over medium-high heat. Cut the tuna steaks into 1-inch-wide strips, and season with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place the tuna strips in hot pan, and sear on all sides until browned and medium rare, about 1 minute per side. Remove the pan from heat, and cut each strip into 1/2-inch-thick slices. Divide the rice salad and the tuna slices among six bowls, and serve immediately.

RICE SALAD WITH FRESH TUNA

Steps:

• Add rice to a large pot of boiling salted water. When water returns to boil, cook until tender, about 15 minutes. Drain well. Place rice in a serving bowl, and fold in enough olive oil to keep it from sticking.
• Stir in red onion, garlic and mint. Fold in cooked tuna. Add white wine and additional oil to taste.
• Season to taste with salt and pepper; allow to marinate one hour. Check seasonings before serving.

TUNA MAYO RICE BOWL

Steps:

• In a small bowl, stir the tuna, mayonnaise, sesame oil and soy sauce to combine.
• Add the white rice to a bowl and spoon the tuna mixture on top. Sprinkle with the sesame seeds, furikake or scallions, if using.

MEDITERRANEAN TUNA AND RADISH SALAD

Steps:

• Whisk together the lemon juice, olive oil, and salt in a small bowl.
• Combine the radishes, parsley, scallions, olives, and tuna in a medium-size bowl. Pour the dressing over the salad and toss to coat.
• Divide the lettuce leaves among 4 plates. Top with the tuna salad. Serve immediately.

EASY PEAS-Y TUNA SALAD IN ROMAINE CUPS

Steps:

• Mix all ingredients together except for peas.
• Add peas last, careful not to smash them. Place 1-2 T mixture in the middle of each romaine leaf.
• Grate lime zest over the top, if desired.

RICE & TUNA SALAD

Steps:

• Combine the rice and water in a saucepan, and bring to a boil.
• Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and the water has been absorbed.
• In a medium bowl, toss together the romainee lettuce, carrot, and tuna.
• Pour the olive oil and vinegar over this mixture, and season with salt and pepper.
• Toss to coat.
• When the rice is done, cool for about 5 minutes, then toss with the salad.
• The warm rice will wilt the romaine lettuce slightly.
• Taste and adjust the amounts of vinegar and oil or salt and pepper if desired.
• Serve immediately.
• This does not keep well.

WARM ITALIAN RICE SALAD WITH SAUSAGE AND ROMAINE

Steps:

• Heat oil in 12-inch skillet over medium heat; add sausage and cook and stir, crumbling into small pieces, until cooked through and no longer pink, 5 to 7 minutes. Remove cooked sausage from skillet with a slotted spoon; drain on paper-towel-lined plate. Pour off all but 1 tablespoon rendered fat.
• Place mushrooms in skillet and cook over medium heat until tender, 2 to 3 minutes. Transfer from pan with slotted spoon to plate with sausage.
• Prepare Knorr® Rice Sides™ - Herb & Butter in skillet according to package directions. Stir dried Italian seasoning into the water; omit additional margarine. Three minutes before the rice is finished cooking, add the peas. When rice is done, stir in cooked sausage and mushrooms. Heat through.
• Add romaine lettuce and tomatoes; toss lightly. Scoop into serving bowls; top each serving with desired amount of shredded cheese and serve immediately.