1 (6 oz.) package fast-cooking long-grain and wild rice (such as Uncle Ben’s)
2 (6 oz.) cans albacore tuna in water, drained
1 (14 oz.) can artichoke hearts in water, drained and quartered
1 (14 oz.) jar sliced mushrooms, drained
1/3 cup sliced green onions
2 tablespoons white wine vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/4 teaspoon pepper
8 romaine lettuce leaves
12 cherry tomatoes, halved
Prepare rice according to directions, omitting fat. Combine rice, tuna, artichokes, and mushrooms in a large bowl, toss gently. Combine green onions, vinegar, oil, mustard, and prepare in a bowl; stir with a whisk until blended. Add dressing to tuna mixture, tossing gently. Serve salad in lettuce lined dishes; top with tomatoes.
Serving Size 1-1/4 cs.
Calories 298 Fat 5 g Fiber 2 g.
NOTE:
If you have a rice cooker, make 1 cup long grain rice and 1 cup wild rice together. Use fresh mushrooms, jar ones are terrible. Half the olive oil if you wish. This dish is even better with salmon.