Friday, 10 February 2017

Ancient Grain Tuna Salad

Today’ recipe had it’s beginning in a bag of fair trade Aromatic Heirloom Rice  that we purchased at our local Ten Thousand Village  Sale in November and mother’s homemade mayonnaise.

  • 1 cup of cooked Heirloom Rice
  • 2 cups finely chopped vegetables.  We used carrots, radish, celery, yellow or red bell pepper, onion, frozen peas
  • ½ cup mother’s mayonnaise
  • 1 cup canned tuna
  • Salt and pepper to taste

  1. Cook and cool the grain/rice being used
  2. Chopped all vegetables
  3. Mix grain/rice, vegetables, mayonnaise and tuna
  4. Salt and pepper
  5. Serve.

This can be stored in the refrigerator for up to a week.

From our table to yours

Grandma Snyder

©2013-2017 twosnydergirls
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