1 cup wild rice
1/3 cup heavy cream
4 tablespoons olive oil
2 tablespoons finely chopped onion
2 tablespoons freshly squeezed lime juice
2 oranges, peeled and segmented
2 cans of solid-light tuna, drained and flaked
1 Japanese cucumber, cut into cubes
1 bell pepper, seeded and chopped
Salt to taste
1 cup wild rice
1/3 cup heavy cream
4 tablespoons olive oil
2 tablespoons finely chopped onion
2 tablespoons freshly squeezed lime juice
2 oranges, peeled and segmented
2 cans of solid-light tuna, drained and flaked
1 Japanese cucumber, cut into cubes
1 bell pepper, seeded and chopped
Salt to taste
1
Peel the orange and remove the white pith
Cut into slices and remove the seeds. Reserve
2
In a medium saucepan, combine the wild rice and six cups of water
and bring to a boil over medium heat for 50 minutes or until tender
Remove from heat and let cool
3
In a large bowl, combine the cooked wild rice with heavy cream, lime juice, and mix well
Add the onion, tuna, cucumber, orange segments, and bell pepper, and season with salt
4
Mix well, transfer to a serving dish or salad bowl, and drizzle with olive oil
Serve immediately.
