The recipe calls for dried green bell pepper. I have a little left in my jar, but not enough. I have a hard time finding it in our grocery stores. So I just used fresh bell pepper very finely chopped.
The most time-consuming part of the recipe is cooking the rice!
The recipe calls for mayo and sour cream!
1 (6-ounce) package long grain and wild rice
2 (6-ounce) cans spring water tuna, drained
1 cup salted cashews, coarsely chopped
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons dried green bell pepper
1 tablespoon dried chopped onion
1 tablespoon Crazy Jane's Mixed Up Salt or seasoned salt
1/2 teaspoon crushed red pepper flakes
Prepare rice according to package directions; cool.
Combine rice, tuna, cashews, mayonnaise, sour cream, bell pepper, onion, salt and pepper flakes. Cover and refrigerate at least 4 hours before serving. Serve on a bed of mixed lettuce, croissants, hollowed out sourdough rolls, or in an avocado half.
This recipe is best prepared at least one day in advance so the nuts can soften and all of the flavors can blend. It also freezes well.
Ya'll Come Back,