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Ingredients
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2 cups long grain white rice
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4 cups water
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1 head romaine lettuce, chopped
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1 large carrot, grated
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1 (7 ounce) can albacore tuna in water, drained and flaked
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3 tablespoons olive oil
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4 tablespoons balsamic vinegar
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¼ teaspoon salt, or to taste
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¼ teaspoon ground black pepper, or to taste
Directions
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Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and the water has been absorbed.
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In a medium bowl, toss together the romainee lettuce, carrot, and tuna. Pour the olive oil and vinegar over this mixture, and season with salt and pepper. Toss to coat. When the rice is done, cool for about 5 minutes, then toss with the salad. The warm rice will wilt the romaine lettuce slightly. Taste and adjust the amounts of vinegar and oil or salt and pepper if desired. Serve immediately. This does not keep well.
Nutrition Facts (per serving)
523 | Calories |
13g | Fat |
81g | Carbs |
20g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 523 | |
% Daily Value * | |
Total Fat 13g | 16% |
Saturated Fat 2g | 10% |
Cholesterol 21mg | 7% |
Sodium 361mg | 16% |
Total Carbohydrate 81g | 29% |
Dietary Fiber 4g | 13% |
Total Sugars 4g | |
Protein 20g | 39% |
Vitamin C 21mg | 24% |
Calcium 72mg | 6% |
Iron 6mg | 31% |
Potassium 503mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.