Sweet 'N Sour Tuna Rice Salad

This is the salad that empties the pantry and fills the table. Chunky water-packed tuna, cooked rice, and a rainbow of fresh vegetables get tossed in a simple sweet-and-sour dressing that comes together in the time it takes to dice an onion.

Red wine vinegar and a touch of sugar create that bright, tangy backbone. Fresh tomatoes, crunchy celery, red onion, scallions, and sweet green peas add color and texture to every forkful.

No stove, no oven, no fuss. Twenty minutes and you’re eating. This is the low-fat lunch that actually keeps you full.

Kitchen Tips

• Don’t toss out the tuna liquid! A tablespoon goes right into the dressing for extra savory depth.
• Let the salad sit for 10 minutes after the first toss so the rice absorbs the dressing, then toss again right before serving for even coating.
• Use brown rice for more fiber and a nuttier chew, or white rice if you want a lighter, fluffier texture.