One good compliment to what you’re cooking on the grill is — Rice and Tuna Salad 1 cup uncooked long grain white rice 1/4 to 1/2 cup finely chopped colored bell peppers (or other vegetables) 1/4 to 1/2 cup tuna 4 tbs vegetable oil (or use the oil from the tuna, if desired) 1/4 cup mayonnaise 2 tbs lemon juice or vinegar 3/4 tsp salt 1/2 tsp pepper Cook the rice according to the directions.
Allow the rice to cool thoroughly before mixing the salad. Place the cooled rice in a large bowl with the tuna and vegetables. In a small bowl, mix the mayonnaise with the oil, lemon juice, salt and pepper and add it to the rice. Gently stir to mix everything well.
Refrigerate the salad for about two hours before serving.