Tuna Rice Salad

This easy tuna rice salad can be thrown together quickly for a light lunch or busy weeknight dinner.

Canned tuna is a fantastic pantry staple that can be used to whip up a variety of quick and easy meals.

This Tuna Rice Salad is a perfect example of a versatile pantry dish. Even if you don't have all the suggested vegetables on hand, you can easily mix and match with whatever you have available.

Looking for more ways to use tuna? Why not try these delicious recipes: tuna fish cakes, tuna tomato pasta, tuna omelette, and classic tuna salad.

Jump to:

• Reasons to Love this Tuna Rice Salad
• Ingredient Information (with alternative suggestions)
• Process Shots and Cooking Tips
• Storage Instructions
• Frequently Asked Questions
• More Rice Recipes
• Tuna Rice Salad

Ingredient Information (with alternative suggestions)

This recipe is very adaptable and you can really use whatever you can find in the fridge/pantry or freezer. Suggestions are given below, if you choose to add different vegetables try to keep the ratios the same.

• Rice - Long grain white rice is used in this recipe. You can replace with jasmine or basmati but they will add a fragrance to the dish. Brown rice also works well and adds a slight nutty flavour. Short grain rice, ruch as risotto or sushi, is too sticky for this dish.
• Canned Tuna - I've use tuna in spring water. If serving young children avoid brine with high sodium levels. You can replace the tuna with prawn, chicken breast, salmon or just make it a meat free rice salad.
• Veggies - This recipe uses corn, bell pepper (capsicum), cucumber, onion & tomato. Mix and match to suit tastes or to use what you have available. Other great vegetable options include green beans, peas, avocado and spring onion.
• Dressing - This salad is coated in a fresh lemon and olive oil dressing. You can replace the lemon with white wine vinegar.

Process Shots and Cooking Tips

1. Cook Rice: I cook the rice on the stove stop, using the absorption method. You can cook the rice using your preferred method but you want to ensure the rice is light and fluffy and not sticky.
2. Quickly cool the rice: Rice should be cooled quickly and refrigerated for food saftey reasons (If cooked rice is left standing at room temperature for too long spores can grow into bacteria and multiply.) TOP TIP: Add the frozen corn at this stage to cool the rice quickly and to thaw the corn. Refrigerate until needed.
3. Chop vegetables: Chop the vegetables, keeping the pieces fairly small.
4. Prepare Dressing: Place the dressing ingredients in a jar and shake. Taste test and season /adjust to your preference.
5. Combine: Add the tuna, rice and vegetables to a large mixing bowl and gently mix. Add the dressing and stir through.

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