Tuna and Rice Salad
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Ingredients
  • 2 cans (12-14 ounces) tuna, drained
  • Juice of 1 lime
  • 1 can (2¼ ounces) sliced black olives, drained
  • 1 can (14 ounces) artichoke hearts, drained and quartered
  • 2 cups cooked long grain rice, chilled
  • ½-3/4 cup mayonnaise
  • 2 teaspoons dried dill weed or 2 Tablespoons fresh dill weed
Instructions
  1. In a mixing bowl, break up tuna with a fork.
  2. Squeeze lime juice over tuna and mix.
  3. Fold in sliced olives, artichoke hearts and rice.
  4. Add mayonnaise, start with ½ cup and if you would like it more creamy, add the remaining ¼ cup.
  5. Add dill and stir until combined.
  6. Refrigerate for at least 1 hour.
Recipe by Let's Be Yummy at http://letsbeyummy.com/2017/03/31/tuna-and-rice-salad-recipe/