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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)