Tropical Fruit Tuna Salad

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ChubbyBunny
ChubbyBunny Posts: 3,523 Member
in Recipes
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1 cup water
3/4 cup uncooked instant brown rice
2/3 cup Yoplait® Fat Free plain yogurt or Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
1 can (8 oz) pineapple tidbits in juice, drained, 1 teaspoon juice reserved
2 kiwifruit, peeled, sliced
1 medium mango, peeled, seeded and chopped (about 1 cup)
1 can (5 oz) white tuna in water, drained, flaked
1 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.

Serves: 4

Nutrition Information:
1 Serving: Calories 300 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 10mg; Sodium 140mg; Total Carbohydrate 55g (Dietary Fiber 6g, Sugars 23g); Protein 13g Percent Daily Value*: Vitamin A 15%; Vitamin C 90%; Calcium 8%; Iron 8% Exchanges: 2 Starch; 1 Fruit; 1/2 Other Carbohydrate; 0 Vegetable; 1 Lean Meat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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  • ChubbyBunny
    ChubbyBunny Posts: 3,523 Member
    Options
    r9179fp.jpg

    1 cup water
    3/4 cup uncooked instant brown rice
    2/3 cup Yoplait® Fat Free plain yogurt or Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
    1 can (8 oz) pineapple tidbits in juice, drained, 1 teaspoon juice reserved
    2 kiwifruit, peeled, sliced
    1 medium mango, peeled, seeded and chopped (about 1 cup)
    1 can (5 oz) white tuna in water, drained, flaked
    1 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.

    Serves: 4

    Nutrition Information:
    1 Serving: Calories 300 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 10mg; Sodium 140mg; Total Carbohydrate 55g (Dietary Fiber 6g, Sugars 23g); Protein 13g Percent Daily Value*: Vitamin A 15%; Vitamin C 90%; Calcium 8%; Iron 8% Exchanges: 2 Starch; 1 Fruit; 1/2 Other Carbohydrate; 0 Vegetable; 1 Lean Meat Carbohydrate Choices: 3 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.

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