Polynesian Tuna Salad
4
Product(s) Used
Special Diet
Gluten-FreeCourse
Main CourseMain Ingredient
SeafoodOccasion
Quick & Easy, Bento Lunch Box Recipes, Entertaining, Kid-FriendlyIngredients
- 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
Directions
- 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.
Check out more sweet and tangy sauce main course recipes.
