Tuna and Wild Rice Salad

Chef Thomas

Ingredients
  

  • 1 6 oz. package fast cooking long-grain and wild rice
  • 2 6 oz. cans albacore tuna in water, drained
  • 1 14 oz. can artichoke hearts in water, drained and quartered
  • 1 14 oz. jar sliced mushrooms, drained
  • 1/3 cup sliced green onions
  • 2 tablespoons white wine vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon pepper
  • 8 romaine lettuce leaves
  • 12 cherry tomatoes halved

Instructions
 

  • Prepare rice according to directions.
  • Combine rice, tuna, artichokes, and mushrooms in a large bowl, toss gently.
  • Combine green onions, vinegar, oil, mustard, and prepare in a bowl.
  • Stir until blended.
  • Add dressing to tuna mixture, tossing gently.
  • Serve salad in lettuce-lined dishes and top with tomatoes.