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Tropical Fruit, Rice and Tuna Salad

  • 4servings
  • 220minutes
  • 300calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsB1, B6, E
MineralsSelenium, Fluorine, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 cup water

  2. 3/4 cup uncooked instant brown rice

  3. 2/3 cup Yoplait® Fat Free plain yogurt or Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)

  4. 1 can (8 oz) pineapple tidbits in juice, drained,

  5. 1 teaspoon juice reserved

  6. 2 kiwifruit, peeled, sliced

  7. 1 medium mango, peeled, seeded and chopped (about 1 cup)

  8. 1 can (5 oz) white tuna in water, drained, flaked

  9. 1 tablespoon coconut, toasted*

Instructions Jump to Ingredients ↑

  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.

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