Italian Tuna and Brown Rice Salad (Riso e Tonno)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cold salad of cooked brown rice mixed with tuna, olives, capers, peppers, and lemon dressing. Light and easy, this makes a satisfying lunch that holds well and tastes better as it sits.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cans (4 oz each drained Italian premium yellowfin canned tuna in oil, drained)
- 1 cup cooked and cooled brown rice
- 8 oz frozen classic mixed vegetables (Bird's Eye cooked and cooled)
- 1/4 cup good quality sliced black olives
- 2 tbsp drained capers (plus 1 tbsp of the brine)
- 1/4 cup chopped red bell pepper
- juice of 1/2 lemon
- 1/2 tbsp olive oil (I used from the can)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 424mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 303mg
- Calcium
- 20mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 424MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.