Tuna & Pickle Salad
I got this recipe from my Mom, Joann, and she clipped it from a magazine 10-20 years ago, and it does sound good. On my to make and taste list.
Ingredients
- 2 cups hot cooked rice
- ⅓ cup mayo
- ¼ teaspoon black pepper
- ⅓ cup sweet pickle, coarsely chopped
- 1 can tuna, drained, (about 6 oz / 170 g)
- 1 tablespoon lemon juice
For Serving - pick and choose what you want
- salad greens
- whole tomatoes
- pimento strips
- hard boiled eggs, sliced or wedges
Instructions
- In a mixing bowl, add the hot cooked rice, mayo, black pepper, and pickle. Mix together. Let cool to room temp.
- Mix in drained tuna and lemon juice, place in the fridge for 1-2 hours.
- Serve over salad greens or in tomatoes, garnish with pimento strips or hard boiled egg slices or wedges. Enjoy.
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