This recipe makes a nice hot weather supper with hard rolls/hearty bread or breadsticks and fruit for dessert, or a side dish the remainder of the year.
6 1/2 oz tuna (could substitute 1 cup cooked chopped chicken)
1 medium onion, chopped
3 hard-cooked eggs, chopped
1 large dill pickle, chopped
1 large bell pepper, chopped
1-3 Tbsp oil
1-2 Tbsp vinegar
2 cups cooked brown rice (or white rice)
3 large tomatoes, chopped
Have all ingredients cold. Mix meat with onion, eggs, pickle and pepper. Add oil and vinegar; toss. Add rice. Add more oil and vinegar, if desired. Add tomatoes. Chill well. If you wish, you may garnish with tomato, lemon wedges and parsley.
* This recipe was from a woman from West Berlin years ago and submitted by Sue La Leike in Whole Foods For The Whole Family La Leche League International Cookbook 1981.