Best 4 Easy Tuna Rice Salad Recipes

Calling all tuna lovers! Get ready to embark on a culinary journey with our delectable Tuna Rice Salad extravaganza. This versatile dish is not only a summertime favorite but a year-round delight, offering a symphony of flavors and textures that will tantalize your taste buds. Dive into our collection of tuna rice salad recipes, each with its unique flair, and discover the perfect harmony of tuna, rice, and an array of vibrant ingredients. From the classic tuna rice salad with its crisp celery, sweet red onion, and tangy mayonnaise dressing, to exotic variations featuring tropical fruits, zesty herbs, and aromatic spices, our recipes cater to every palate. So, gather your ingredients, prepare your taste buds, and embark on an adventure that will redefine your perception of this iconic dish.

**Recipes Included**:
- Classic Tuna Rice Salad: Experience the timeless combination of tuna, rice, celery, red onion, and a creamy mayonnaise dressing.
- Tropical Tuna Rice Salad: Transport your taste buds to paradise with a vibrant blend of tuna, rice, pineapple, mango, and a tangy citrus vinaigrette.
- Mediterranean Tuna Rice Salad: Savor the flavors of the Mediterranean with a delightful mix of tuna, rice, feta cheese, sun-dried tomatoes, olives, and a refreshing lemon-herb dressing.
- Spicy Tuna Rice Salad: Ignite your senses with a fiery fusion of tuna, rice, jalapeño peppers, red chili flakes, and a spicy mayonnaise dressing.
- Asian Tuna Rice Salad: Embark on an Asian culinary adventure with a harmonious blend of tuna, rice, edamame, seaweed, and a savory soy-ginger dressing.

Let's cook with our recipes!

EASY TUNA RICE SALAD

Easy Tuna Rice Salad image

This Easy Tuna Rice Salad is so simple to make, but tastes great. Perfect for a light lunch, as part of a picnic or at a potluck/buffet. Alternatively, serve with a green side salad and some crusty bread for a more substantial meal.

Provided by Eb Gargano

Categories Main Course Picnic Potluck

Time 20m

Number Of Ingredients 12

Ingredients

150 g white rice ((I like to use basmati rice, but long-grain works well too.))
1 small red, orange or yellow pepper (diced)
¼ cucumber (diced)
10 cherry tomatoes (diced)
6 small mushrooms (diced)
145 g tin tuna (drained)
200 g tin sweetcorn (drained)
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar ((or apple cider vinegar))
Salt and pepper to taste
4 tablespoons olive oil

Steps:

Cook the rice according to the packet instructions, drain in a sieve and then cool by running cold water over the rice. Rest the sieve on the saucepan to drain the rice fully.
While the rice is cooking and draining, make the dressing. Put the mustard, white wine vinegar, salt and pepper in an old jam jar (or similar) and stir to mix together. Add the olive oil and then screw on the lid of the jar and shake to combine.
Chop up all the vegetables into small pieces and put in a large bowl, add the tuna and sweetcorn and the cooled drained rice and stir well to combine
Add the dressing and stir well again.
This can be served immediately or put in the fridge to serve later. I like to serve it with a little green salad - tossed in the remains of the dressing and with a big chunk of crusty white bread.

Nutrition Facts : Calories 367 kcal, Carbohydrate 46 g, Protein 13 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 114 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

HELP-YOURSELF TUNA RICE SALAD

Help-yourself tuna rice salad image

Ideal for busy households, this hearty salad keeps well in the fridge for up to three days, ready to be spooned into a bowl whenever you're peckish

Provided by Good Food team

Categories Lunch, Side dish, Snack

Time 30m

Number Of Ingredients 11

Ingredients

approx 900g/2lb cold cooked rice (about 400g/14oz uncooked rice)
400g tuna in springwater
200g frozen petits pois , defrosted
2 red peppers , peeled with a potato peeler, deseeded and diced
3 tomatoes , chopped into small chunks
5 spring onions , finely sliced
bunch flat-leaf parsley , chopped
large handful stoned green olives , roughly chopped (optional)
4 tbsp mayonnaise
juice 1 lemon
2 tbsp extra-virgin olive oil

Steps:

The cooked rice will have probably clumped together, so break it up in a large mixing bowl. Flake in the tuna, then mix in the peas, peppers, tomatoes, spring onions, parsley and olives, if you're using them.
Stir through the mayonnaise, lemon juice and olive oil and season to taste. Cover the bowl with cling film or place in a large plastic container and let your household serve themselves whenever they are hungry.

Nutrition Facts : Calories 328 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.22 milligram of sodium

TUNA RICE SALAD

Tuna Rice Salad image

Most of my recipes-including this one-were developed from my experiments with leftovers. This salad is also delicious prepared with leftover chicken or turkey instead of tuna.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

3 cups cooked rice
1/4 cup olive oil
4-1/2 teaspoons cider vinegar
1/4 teaspoon salt
Dash pepper
1 can (6 ounces) tuna, drained and flaked
2 medium tomatoes, chopped
1 small cucumber, peeled, seeded and diced
2 tablespoons chopped onion
Lettuce leaves
2 hard-boiled large eggs, sliced
Pimiento-stuffed olives and lemon wedges, optional

Steps:

Place rice in a medium bowl. Combine oil, vinegar, salt and pepper; pour over rice and toss to coat. Stir in the tuna, tomatoes, cucumber and onion. Line a serving platter with lettuce; top with salad. Garnish with eggs, olives and lemon if desired.

Nutrition Facts :

TUNA RICE SALAD

Tuna Rice Salad image

I got this recipe from an ex-SIL and we have enjoyed it for years. So easy to make, cool and light, and yet filling.

Provided by Cloudtears

Categories Tuna

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 cups leftover cooked rice (cold)
1 (6 ounce) can tuna (I prefer water packed)
2 stalks celery (chopped)
3 green onions (chopped, be sure to include some of the greens)
1/2 cup mayonnaise (can be Lite) or 1/2 cup salad dressing (can be Lite)

Steps:

Mix all of the ingredients together using just enough mayonnaise to bind everything.
Add salt and pepper to taste.
Cover and place in refrigerator for an hour or more.
Place an ice cream scoop full on a lettuce leaf and garnish as desired.

Nutrition Facts : Calories 303.1, Fat 12.1, SaturatedFat 2, Cholesterol 23.8, Sodium 243.2, Carbohydrate 35, Fiber 0.9, Sugar 2.5, Protein 12.7

Tips:

Use high-quality ingredients for the best flavor. Fresh tuna, cooked rice, and crisp vegetables will make a big difference.
Don't overcook the tuna. It should be cooked through but still flaky and moist.
Use a variety of vegetables to add color and flavor to the salad. Some good options include celery, cucumber, red onion, and bell pepper.
Add a flavorful dressing to the salad. A simple vinaigrette or mayonnaise-based dressing will work well.
Serve the salad immediately or chill it for later. It will keep well in the refrigerator for up to 3 days.

Conclusion:

Tuna rice salad is a delicious and easy-to-make dish that is perfect for a quick lunch or dinner. It is also a great way to use up leftover tuna and rice. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will enjoy.