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Polynesian Tuna Salad

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polynesian-tuna-salad

Ingredients

  • 2 (5-ounce) cans Tuna in water, drained
  • 1 (8-ounce) can Pineapple Chunks, drained
  • 1 (8-ounce) can Diced Water Chestnuts, drained
  • 3 Celery Stalks, diced
  • 1/2 Red Bell Pepper, diced
  • 3 Tablespoons San-J Sweet & Tangy Sauce
  • 1 Tablespoon Mayonnaise
  • 1/2 teaspoon Kosher or Fine Sea Salt
  • 1/4 teaspoon Black Pepper
  • 8 Rice Cakes

Cooking Instructions

Servings: 4; 2 rice cakes per serving

Combine all ingredients including San-J Sweet & Tangy Sauce, except the rice cakes in a mixing bowl, stirring well. Can be made the night before and stored, covered, in the refrigerator.

To pack for a lunch, pack the tuna salad in one container and place the rice cakes in a sandwich-sized food storage bag. 

To eat, scoop some salad onto the rice cakes.

This Gluten Free recipe incorporates San-J product(s) that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

Product Used

Sweet & Tangy Sauce

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