Tuna Avocado Salad

Discussion in 'Food and nutrition' started by International Recipes OnLine, Apr 7, 2006.

  1. Tuna Avocado Salad

    submitted by marisa.starkey

    2 cups brown rice
    4 cups water
    3 chicken bouillon cubes
    2 tablespoons wine vinegar
    2 tablespoons lemon juice
    1 tablespoon sugar
    1/2 teaspoon garlic salt
    1 cup tomato, diced
    1/2 cup celery, diced
    1/4 cup green onion, sliced
    One 6-1/2 oz. can tuna, drained and flaked
    3 ripe avocados, halved
    1 tablespoon lemon juice

    Cook rice in boiling water with bouillon cubes until done. Combine
    vinegar, lemon juice, sugar,
    garlic salt. Toss with tomato, celery, onion, tuna and rice. Chill at
    least two hours. Dip cut avocados
    in lemon juice. Fill center of avocados with rice mixture. Set on lettuce
    leaf. Garnish with black

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