End of Summer Rice Salad with Tuna

Shannon Irish
I love to cook, because seriously who wants to take four kids to a restaurant? All kidding aside, I love to try to new foods and my family is usually pretty open to my ideas.
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Updated: 7/30/2020

A super easy and zesty salad built on leftover Chinese rice.

30 min Prep: 10 min Cook: 20 min
Serves: 6 Save

Ingredients (12)

  • 2 1/2 cup cold basmati or white rice
  • 1 (16-ounce) can garbanzo beans, drained and rinsed
  • 3 chopped roasted red and/or yellow bell peppers
  • 1/2 cup chopped fresh basil
  • 1/2 cup finely chopped red onion
  • 2 garlic cloves, crushed
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 cup crumbled feta cheese
  • 8 ounce cooked fresh tuna steaks, chunked
  • 2 cup baby spinach leaves

Directions

  1. Combine all ingredients in a bowl; toss well. Let stand at least 1 hour.
  2. Serve at room temperature.

Bloody Mary

The Bar

Unearth the bold and savory spirit of Bloody Mary. This brunch classic is a luscious blend of vodka, robust tomato juice, an enticing mix of spices, adorned with a mix of garnishes from olive and pickle to celery stalk and lemon.

Ingredients (6)

  • 1.5 oz. Smirnoff No. 21 Vodka
  • 4 oz. Tomato Juice
  • Pinch of Salt and Pepper
  • 3 dashes of Worcestershire Sauce
  • 4 dashes of Tabasco Sauce
  • Celery Stalk, Pickle, Lemon Wheel or Olives to garnish
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