Serves: 4
Total Calories: 382

1 cup white rice long grain white
1 1/2 teaspoons chicken bouillon
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tomato medium, diced (about 1 cup)
3/4 cup cucumber peeled and diced
1/3 cup green onion finely chopped, including some green
1/3 cup carrot shredded
1/4 cup parsley finely chopped
1/2 cup mayonnaise
1/2 cup plain yogurt
Lettuce cups
1 (9 1/2-ounce) can tuna chunk white packed in water, drained

Prepare rice according to package directions adding bouillon granules to liquid before cooking rice. You will need 2 1/2 cups cooked rice. Spread rice in a shallow dish to cool completely.

In a medium bowl, combine cooled rice, lemon juice, salt and pepper, mixing well. Add tomato, cucumber, green onions, carrot and parsley, stirring until well blended. Cover and chill at least 1 hour or no longer than 24 hours. Taste for seasoning and adjust if needed.

To serve, in a small bowl, mix mayonnaise and yogurt set aside.

Fluff rice mixture with a fork. Spoon into lettuce cups. Top with tuna. Spoon on mayonnaise-yogurt mixture.

Note: Two cans (4 1/4 oz. each) medium shrimp, rinsed and well drained, can be used.

Nutritional Facts:

Serves: 4
Total Calories: 382
Calories from Fat: 202

More Recipes from the Cool Dishes For Warm Days Cookbook:
Asparagus-Shrimp Salad
Beet And Tuna Salad
California Chicken Salad
Chicken Medley
Chicken Rice Salad
Cottage-Yogurt Fruit Salad
Curried Tuna Salad
Garden Egg Salad Bowl
Ham Salad Oriental
Ham-potato Salad
Island Chicken Salad
Mediterranean Tuna-Rice Salad
Melon-Chicken Salad
Mexican Salad
Patio Buffet Salad
Peas And Cheese Salad
Salmon Mousse
Seafood Cucumber Salad
Shrimp-Stuffed Avocado For Two
Shrimp-Veggie Toss
Summer Salmon Salad
Three-Bean Tuna Salad
Tuna Salad Riviera
Turkey Pasta Salad