Crunchy Tuna Rice Salad

Recipe Description

Makes 6 servings.


  • 3 cups cooked rice, cooled
  • 1 12-ounce can water packed Tuna, drained and flaked
  • 2 medium carrots, shredded
  • 1 medium-size green or red bell pepper, chopped
  • 1 cup chopped jícama|jicama*
  • 3/4 cup thinly sliced green onions
  • 2 cups nonfat plain yogurt
  • 1 1/2 teaspoons lemon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 Whole pita bread rounds, halved
  • Shredded lettuce


Combine rice, Tuna, carrots, bell pepper, jícama|jicama, and Onion in large bowl. Add yogurt, lemon pepper, salt and pepper. Toss to combine ingredients. Chill at least 1 hour. Serve in pita bread with lettuce.
This article uses material from the "Crunchy Tuna Rice Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License