Rice Salad with Tomatoes and Tuna

1.5 cups arborio rice
1 Tbsp extra virgin olive oil
2 cans high quality white tuna canned in water, drained.
3 hard boiled egg whites, sliced
1 red pepper roasted and chopped
8 Tbsp chopped midget sweet peppers
5 Tbsp marinated artichoke hearts, drained and chopped
1 can diced tomatoes, drained
1 Tbsp capers, drained
1 Tbsp light mayonnaise
salt and pepper to taste
3 Tbsp lemon juice

Bring a large pot of water to a boil over medium high heat. Add the rice and return to a boil, then reduce the heat, cover, and cook for 15 minutes. Rice should be tender but still a little firm in the center. It should not be soft. Drain the rice in a colander or strainer and rinse thoroughly with cold water. Drain and transfer to a large bowl with plenty of room to mix in the remaining ingredients. Coat the rice with olive oil then add the tuna, egg whites, red peppers, sweet pickles, artichoke hearts, tomatoes, capers, mayonnaise, lemon juice, salt, and pepper. Mix well and allow to sit for at least an hour so the flavors can mingle. Serve at room temperature.

Makes 8 1-cup servings.



Number of Servings: 8

Recipe submitted by SparkPeople user ALIRA54.