Gluten-Free Tuna Rice Salad Recipe

About this recipe

A satisfying and easy-to-make gluten-free tuna rice salad, perfect for dinner. Packed with fresh vegetables, protein, and a creamy dressing, this dish is ideal for solution seekers looking for a quick and nutritious meal.

Ingredients

• 500G White Pearl Italian Pudding Rice 500g
• 1 stick Organic Celery Stick
• 170G New England Seafood Diced Albacore Tuna
• 395G Heinz Mayonnaise 395g
• - Sunita Lemon Juice Organic
• 308G Roasted Sunflower Seeds, 308G
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 1 L Kikkoman Tamari Gluten Free Soy Sauce
• - Tropical Sun Onion Powder

Instructions

1. 1. Cook 3 cups of rice according to package instructions and let it cool completely.
2. 2. Finely chop 2 cups of celery and 1 cup of carrots, and set them aside.
3. 3. In a large mixing bowl, combine the cooled rice, chopped celery, chopped carrots, and 1/2 cup of sunflower seeds.
4. 4. Drain and flake 2 cans of tuna, then add it to the bowl.
5. 5. In a small bowl, whisk together 1 cup of mayonnaise, 1 tablespoon of lemon juice, 1 teaspoon of soy sauce, and 2 teaspoons of onion powder until smooth.
6. 6. Pour the dressing over the rice mixture and gently toss until everything is evenly coated.
7. 7. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
8. 8. Serve chilled as a hearty and flavorful dinner option.