Servings:
Serves 6 Servings
Ingredients
- 4 cup assorted ripe heirloom cherry tomatoes, sliced in half
- 1 cup cooked string beans
- 8 cup radishes, sliced
- 1/2 cup red peppers, stemmed, seeded and chopped
- 1/2 cup yellow peppers, stemmed, seeded and chopped
- 1 cup red onion, peeled and thinly sliced
- 3 cup ribs of celery, thinly sliced
- 3 cup cooked converted rice (cooked according to package directions)
- 4 can tuna packed in oil, drained well
- 3/4 cup mixed italian olives
- 2 tablespoon small capers
- 2 ounce freshly squeezed lemon juice
- 5 ounce extra virgin olive oil
Preparation
Baking Directions:
In a large bowl, combine all vegetables, capers, olives and cooked rice.
Break tuna into large chunks over bowl, and season with salt and pepper.
In a small bowl, whisk extra-virgin olive oil and lemon juice together.
Dress the salad, toss, and divide evenly between 6 plates.
