TUNA, CRUNCHY TUNA RICE SALAD
Yield: Makes 6 servings.
Ingredients
• 3 cups cooked rice, cooled
• 1 12-ounce can water packed tuna, drained and flaked
• 2 medium carrots, shredded
• 1 medium-size green or red bell pepper, chopped
• 1 cup chopped jicama*
• 3/4 cup thinly sliced green onions
• 2 cups nonfat plain yogurt
• 1 1/2 teaspoons lemon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 Whole pita bread rounds, halved
• Shredded lettuce
*Substitute 1 (8-ounce) can sliced waterchestnuts, drained and chopped for the jicama if desired.
Directions
Combine rice, tuna, carrots, bell pepper, jicama, and onion in large bowl.
Add yogurt, lemon pepper, salt and pepper.
Toss to combine ingredients.
Chill at least 1 hour.
Serve in pita bread with lettuce.
Nutrition Facts
Calories 288
Total Fat 1g
Cholesterol 15mg
Sodium 508mg
Total Carbohydrate 47g
Dietary Fiber 4g
Protein 20g
USA Rice Federation (www.usarice.com)
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