Beverly's Back Porch: Wild Rice Tuna Salad

My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, May 11, 2012

Wild Rice Tuna Salad

What a wonderful salad this is! It could be my favorite for the summer, we'll see. Quick and easy and can be made well ahead. Don't forget the alfalfa sprouts, I know I'm showing them as optional, but I think they make the salad.

6 servings
print recipe

1 (6-ounce) package long-grain-and-wild-rice mix
1/2 cup good mayonnaise
1/4 cup sour cream
1/2 cup finely chopped celery
2 tablespoons finely chopped onion
1 (12-ounce) can solid white tuna in spring water, drained and flaked
1 cup salted cashews
Lettuce leaves
Alfalfa sprouts (optional)

Cook rice according to package direction; chill completely.

Add mayonnaise and next 5 ingredients, stirring well. Serve on lettuce leaves with alfalfa sprouts.