Tuna Rice Salad

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 cups raw japanese short-grain rice, cooked in a rice cooker according to directions
• 1 teaspoon salt
• 1/2 cup mayonnaise
• 1 tablespoon curry powder
• 1/2 teaspoon black pepper
• 1 (6 ounce) can tuna
• 1 cup celery, chopped fine
• 2 stalks green onions, sliced very thin
• 2 tablespoons parsley, chopped fine
• 2 cups iceberg lettuce, thinly sliced

Recipe

• 1 cook rice in rice cooker according to rice cooker directions.
• 2 after rice is cooked, spread hot rice over entire 15 inch platter.
• 3 while rice is still hot, sprinkle with salt.
• 4 add mayonnaise and mix and spread again on entire platter, pat with back of spatula to flatten rice mixture.
• 5 sprinkle curry powder and black pepper evenly over rice.
• 6 drain canned tuna and spread evenly over spices and rice.
• 7 place celery, parsley, and green onions over the tuna.
• 8 lastly, place a rim of lettuce around the entire rim of the platter, about 3 inches wide.
• 9 serve when cooled.
• 10 do not refrigerate the rice salad since the rice becomes hardened; instead eat the salad a few hours after it is made.