Crock-Pot CKCPR6039-033 Owner's Manual page 16

RICE AND TUNA SALAD
2 cups cooked rice
2 peppers in vinegar*
1 can tuna
0.2 lbs green olives
3 hard-boiled eggs
Cook the rice in the Crock-Pot
the traditional manner, remove and place on a platter until
it is completely cool. Dice the cooked peppers and slice the
eggs. Shred the tuna and add along with the remaining
ingredients to the rice, reserving some of the egg slices and
olives to garnish the salad. Season with olive oil, salt, pepper
and vinegar. Serve the salad on a platter with lettuce leaves
and garnish with hard-boiled egg and olives.
* Peppers in vinegar: wash and cut the peppers in two
lengthwise. Remove the seeds and cook the peppers in a
saucepan with two cups water and one-half cup vinegar
with a pinch of salt. After 15 minutes, remove from heat.
RECIPES
Mayonnaise
Salt and pepper
Lettuce leaves
Olive oil
Vinegar
Multi-Use Rice Cooker in
®
E15