Russian Tuna Salad Recipe

Name: Russian Tuna Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. (7 oz.) herb rice; 1/2 c. diced dill pickle; 3/4 tsp. salt; 1/2 tsp. chopped parsley; 2 (6 1/4 oz.) cans chunk white tuna in spring water; 3/4 c. chopped Vidalia onion; 1 c. mayonnaise (Hellmann's); 1/4 tsp. pepper; dash of garlic powder; 1 (15 oz.) can LeSueur very young early peas

Servings: persons

1 c. (7 oz.) herb rice
1/2 c. diced dill pickle
3/4 tsp. salt
1/2 tsp. chopped parsley
2 (6 1/4 oz.) cans chunk white tuna in spring water
3/4 c. chopped Vidalia onion
1 c. mayonnaise (Hellmann's)
1/4 tsp. pepper
dash of garlic powder
1 (15 oz.) can LeSueur very young early peas

1
Prepare rice according to package directions.
2
Put into sealable plastic bowl.
3
Add chopped celery, onion and pickle; mix well.
4
Mix mayonnaise, parsley, salt, pepper and garlic powder in a separate bowl; blend into the rice mixture.
5
Open and drain tuna.
6
Flake into rice mixture; mix thoroughly.
7
Open and drain peas.
8
Add to rice mixture; mix thoroughly.
9
Seal bowl; place in fridge.
10
Chill 4 to 6 hours.
11
Serve with garnish of lettuce or endive, egg and tomato slices.

721

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. (7 oz.) herb rice, 1/2 c. diced dill pickle, 3/4 tsp. salt, 1/2 tsp. chopped parsley, and more.

Yes, Russian Tuna Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Russian Tuna Salad

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