Tuna Vegetable Salad
A vibrant, protein-packed tuna vegetable salad with fresh peas, carrots, and dill pickles, perfect for light lunches or picnics, offering a delightful blend of flavors and textures.
Ingredients
- 1 1/2 cups water ⓘ
- 1 (10 oz.) package green peas ⓘ
- 1 medium carrot, thinly sliced ⓘ
- 2 tablespoons chopped onion ⓘ
- 1/2 teaspoon salt ⓘ
- 1/8 teaspoon pepper ⓘ
- 1 1/2 cups dry Minute rice ⓘ
- 1 (6 1/2 oz.) can water-packed tuna, drained and flaked ⓘ
- 1/2 cup chopped dill pickle ⓘ
- 1 cup reduced calorie mayonnaise ⓘ
Instructions
- Bring water, peas, carrot, onion, salt, and pepper to a full boil.
- Stir in the rice.
- Cover and remove from heat.
- Let stand for 5 minutes.
- Fluff with a fork.
- Cover and chill.
- Gently stir in tuna, pickle, mayonnaise, and milk just before serving.
- Serve on crisp salad greens.
Nutrition & Diet Analysis (per serving)
546
kcal
27% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Egg
Fish
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).