Tropical Fruit, Rice and Tuna Salad
- Number of Servings: 4
Ingredients
1 cup water3/4 cup uncooked instant brown rice2/3 cup Yoplait® Fat Free plain yogurt or Yoplait® 99% Fat Free creamy vanilla yogurt 1 can (8 oz) pineapple tidbits in juice, drained, 1 teaspoon juice reserved2 kiwifruit, peeled, sliced1 medium mango, peeled, seeded and chopped (about 1 cup)1 can (5 oz) white tuna in water, drained, flaked1 tablespoon coconut, toasted*
1. In 1-quart saucepan, heat water to boiling. Stir in rice. Reduce heat to low; cover and simmer 10 minutes. Uncover; cool 15 minutes. Refrigerate at least 1 hour or until cold.
2. In medium bowl, mix rice, yogurt and reserved pineapple juice. Cover; refrigerate 1 to 2 hours to blend flavors.
3. Cut kiwifruit slices into fourths. Gently stir kiwifruit, pineapple, mango and tuna into rice mixture. Sprinkle with coconut. Store covered in refrigerator.
*To toast coconut, cook in ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user NIKHATZ.
2. In medium bowl, mix rice, yogurt and reserved pineapple juice. Cover; refrigerate 1 to 2 hours to blend flavors.
3. Cut kiwifruit slices into fourths. Gently stir kiwifruit, pineapple, mango and tuna into rice mixture. Sprinkle with coconut. Store covered in refrigerator.
*To toast coconut, cook in ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user NIKHATZ.
Nutritional Info Amount Per Serving
- Calories: 220.1
- Total Fat: 2.7 g
- Cholesterol: 14.8 mg
- Sodium: 172.8 mg
- Total Carbs: 36.1 g
- Dietary Fiber: 3.4 g
- Protein: 14.5 g
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