Sunday, January 30, 2011
Rice Salad with Tuna & Shrimp in Tomato Cups
1 tbs olive oil
1/2 lb medium shrimp
6 oz tuna, cooked and cut into chunks
1 small cucumber, seeded, diced
1 1/2 tbs capers
1/4 cup mayo
2 tbs lemon juice
1 clove garlic, minced
1/4 tsp basil
10 black olives, chopped
Cook rice. Add oil. Set aside. Steam shrimp and cut into small chunks. Combine rice, shrimp, cucumber, tuna and capers. In a small bowl, combine mayo, lemon juice, garlic, basil, black olives and salt & pepper to taste. **Toss the dressing and the rice mixture to mix.
Cut the tops off the tomatoes and scoop out the insides with a small measuring spoon. Lightly salt the inside of the tomatoes and place upside down on paper towels. By the time you finish with this process, you can start stuffing the first you cut. Serve cold or at room temp.
**Taste the dressing before you pour it in the rice mixture and adjust your seasonings.
You can always change this up... you could cut up the tomatoes and add them to the salad and serve as an entree...