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Tuna and Wild Rice Salad with Grapes and Apricots

Tuna and Wild Rice Salad with Grapes and Apricots

This quick, simple, gluten-free tuna salad makes a great take to school (or to work) lunch!
Servings 4
Author Turnip the Oven

Ingredients

For the dressing

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons cider vinegar
  • 2 tablespoons honey
  • 2 teaspoons Dijon mustard coarse or grainy
  • 1 tablespoon minced shallot
  • Kosher salt and freshly ground black pepper

For the salad

  • 3 cups cooked wild rice
  • 3/4 cup halved green grapes
  • 1/2 cup chopped dried apricots
  • 1/4 cup roasted and salted sunflower seeds
  • 2 tablespoons minced fresh parsley
  • 2 cans Bumble Bee Solid White Albacore Tuna in Water 5-ounce

Instructions

  1. To make the dressing, combine all the ingredients in a small jar (like an old jam jar) and shake until well blended.
  2. To make the salad, combine the rice, grapes, apricots, sunflower seeds, and parsley in a medium bowl. Drizzle with half the dressing and toss to coat. Gently fold in the tuna, being careful not to break up the chunks. Drizzle with more dressing to taste and serve.