Best 11 Tuna Rice Salad Recipes

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Tuna rice salad is a classic summer dish that’s perfect for potlucks, picnics, and barbecues. It’s also a great meal-prep option, as it can be made ahead of time and stored in the refrigerator for up to 3 days. This versatile dish can be made with a variety of ingredients, but the most common include tuna, rice, celery, onion, mayonnaise, and seasonings. Some recipes also include hard-boiled eggs, pickles, or chopped nuts. This article features three different tuna rice salad recipes:

* **Classic Tuna Rice Salad:** This recipe is a basic tuna rice salad that’s perfect for beginners. It’s made with canned tuna, cooked rice, celery, onion, mayonnaise, salt, and pepper.

* **Loaded Tuna Rice Salad:** This recipe is a more flavorful version of the classic tuna rice salad. It’s made with canned tuna, cooked rice, celery, onion, mayonnaise, hard-boiled eggs, pickles, and chopped walnuts.

* **Mediterranean Tuna Rice Salad:** This recipe is a light and refreshing tuna rice salad that’s perfect for summer. It’s made with canned tuna, cooked rice, cucumber, tomatoes, red onion, lemon juice, olive oil, and fresh herbs.

No matter which recipe you choose, you’re sure to enjoy this delicious and easy-to-make dish.

Check out the recipes below so you can choose the best recipe for yourself!

TROPICAL FRUIT, RICE AND TUNA SALAD



Tropical Fruit, Rice and Tuna Salad image

Same old tuna salad-not! Albacore tuna partners with brown rice and three fruits that gets dressed with creamy yogurt.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 3h40m

Yield 4

Number Of Ingredients 8

1 cup water
3/4 cup uncooked instant brown rice
2/3 cup Yoplait® Fat Free plain yogurt or Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
1 can (8 oz) pineapple tidbits in juice, drained, 1 teaspoon juice reserved
2 kiwifruit, peeled, sliced
1 medium mango, peeled, seeded and chopped (about 1 cup)
1 can (5 oz) white tuna in water, drained, flaked
1 tablespoon coconut, toasted*

Steps:

  • In 1-quart saucepan, heat water to boiling. Stir in rice. Reduce heat to low; cover and simmer 10 minutes. Uncover; cool 15 minutes. Refrigerate at least 1 hour or until cold.
  • In medium bowl, mix rice, yogurt and reserved pineapple juice. Cover; refrigerate 1 to 2 hours to blend flavors.
  • Cut kiwifruit slices into fourths. Gently stir kiwifruit, pineapple, mango and tuna into rice mixture. Sprinkle with coconut. Store covered in refrigerator.

Nutrition Facts : Calories 300, Carbohydrate 55 g, Cholesterol 10 mg, Fiber 6 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 23 g, TransFat 0 g

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

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 :

RICE SALAD WITH TUNA



Rice Salad with Tuna image

You can serve it in small bowls or on salad greens, garnish it with tomato wedges and cooked egg slices. This easy and delicious salad is great for lunch or afternoon snack. It makes also a great party dish.

Provided by dustysun

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 1h30m

Yield 6

Number Of Ingredients 6

1 cup white rice
2 cups water
1 (5 ounce) can light tuna in water, drained
1 (8 ounce) can whole kernel corn, drained
2 tablespoons sweet pickle relish
½ cup creamy salad dressing (such as Miracle Whip®)

Steps:

  • Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Allow to cool.
  • Stir the rice, tuna, corn, sweet pickle relish, and salad dressing in a large bowl to combine. Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 234 calories, Carbohydrate 36.2 g, Cholesterol 13 mg, Fat 6.1 g, Fiber 1.2 g, Protein 8.6 g, SaturatedFat 0.8 g, Sodium 334.5 mg, Sugar 5.3 g

RICE SALAD WITH FRESH TUNA



Rice Salad With Fresh Tuna image

Provided by Florence Fabricant

Categories     dinner, main course, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

1 cup long-grain rice
Salt
1/4 cup extra-virgin olive oil, or more to taste
1/2 small red onion, finely chopped
1 clove garlic, minced (optional)
1/4 cup chopped fresh mint leaves
1 cup packed, flaked cooked fresh tuna
1/4 cup dry white wine
Freshly ground black pepper

Steps:

  • Add rice to a large pot of boiling salted water. When water returns to boil, cook until tender, about 15 minutes. Drain well. Place rice in a serving bowl, and fold in enough olive oil to keep it from sticking.
  • Stir in red onion, garlic and mint. Fold in cooked tuna. Add white wine and additional oil to taste.
  • Season to taste with salt and pepper; allow to marinate one hour. Check seasonings before serving.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 12 grams, Carbohydrate 39 grams, Fat 14 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 2 grams, Sodium 341 milligrams, Sugar 1 gram, TransFat 0 grams

SICILIAN RICE SALAD WITH SEARED TUNA



Sicilian Rice Salad with Seared Tuna image

The combination of fresh seafood with fennel, capers, and tomatoes is typical of Sicilian dishes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 14

1 1/2 cups uncooked basmati rice
3 lemons
1 pint cherry or grape tomatoes, cut in half
6 tablespoons finely chopped fresh flat-leaf parsley
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 yellow bell pepper, seeded and cut into 1/4-inch dice
1 red onion, peeled and finely diced
1 small fennel bulb, core removed, finely diced
3 tablespoons capers, drained
2 tablespoons marjoram leaves
2 one-inch-thick tuna steaks, (1 1/2 pounds)
Olive-oil cooking spray

Steps:

  • Place rice and 2 1/4 cups water in a medium saucepan, and bring the liquid to a boil over medium-high heat. Cover, reduce to a simmer, and cook until rice is tender and all of the liquid has been absorbed, about 10 minutes. Remove the pan from heat. Using a fork, separate the grains of rice, and transfer rice to a large bowl. Grate 1 tablespoon zest from the lemons, and add the zest to rice. Set the rice aside.
  • Squeeze the lemons, yielding 1/3 cup strained juice. Place 12 tomato halves, 1 tablespoon chopped parsley, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a blender; blend until liquefied. With blender running, add olive oil in a slow, steady stream to the tomato dressing.
  • Add yellow bell pepper, onion, fennel, the remaining tomato halves, capers, the remaining 5 tablespoons parsley, marjoram, and tomato dressing to rice; toss to combine.
  • Coat a saute pan with cooking spray, and set over medium-high heat. Cut the tuna steaks into 1-inch-wide strips, and season with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place the tuna strips in hot pan, and sear on all sides until browned and medium rare, about 1 minute per side. Remove the pan from heat, and cut each strip into 1/2-inch-thick slices. Divide the rice salad and the tuna slices among six bowls, and serve immediately.

Nutrition Facts : Calories 342 g, Cholesterol 29 g, Fat 9 g, Fiber 3 g, Protein 25 g, Sodium 502 g

GLUTEN-FREE TROPICAL FRUIT, RICE AND TUNA SALAD



Gluten-Free Tropical Fruit, Rice and Tuna Salad image

Same old tuna salad-not! Albacore tuna partners with brown rice and three fruits that gets dressed with creamy yogurt.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h40m

Yield 4

Number Of Ingredients 8

1 cup water
3/4 cup uncooked instant brown rice
1 container (6 oz) Yoplait® Light very vanilla yogurt
1 can (8 oz) pineapple tidbits in juice, drained, 1 teaspoon juice reserved
2 kiwifruit, peeled, sliced
1 medium mango, peeled, seeded and chopped (about 1 cup)
1 can (5 oz) white tuna in water, drained, flaked
1 tablespoon coconut, toasted*

Steps:

  • In 1-quart saucepan, heat water to boiling. Stir in rice. Reduce heat to low; cover and simmer 10 minutes. Uncover; cool 15 minutes. Refrigerate at least 1 hour or until cold.
  • In medium bowl, mix rice, yogurt and reserved pineapple juice. Cover; refrigerate 1 to 2 hours to blend flavors.
  • Cut kiwifruit slices into fourths. Gently stir kiwifruit, pineapple, mango and tuna into rice mixture. Sprinkle with coconut. Store covered in refrigerator.

Nutrition Facts : Calories 280, Carbohydrate 53 g, Cholesterol 10 mg, Fat 1/2, Fiber 6 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 22 g, TransFat 0 g

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

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

TUNA RICE SALSA SALAD



Tuna Rice Salsa Salad image

Sandwiches can get boring so why not try packing a quick salad. If you're eating rice or pasta you can cook a bit extra so there is some left over for lunch the next day. Then add a couple of spoons of flavour-packed salsa dip, a few bits from the store cupboard and hey presto a colourful healthy salad.

Provided by English_Rose

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 7

5 1/2 ounces cooked brown rice (or 2oz raw brown rice cooked until tender)
3 tablespoons salsa
2 scallions, sliced
2 ounces red kidney beans, drained and rinsed from a can
2 ounces roasted red peppers, drained and sliced from a jar
3 ounces tuna in brine, drained and flaked
salad leaves, to serve

Steps:

  • Mix the rice with the salsa, scallions, beans and peppers. Season to taste. Gently fold in the tuna.
  • Place a handful of leaves at the base of your lunch box or serving bowl, then heap the rice salad on top. If you like top with a bit of extra salsa to taste.

GRILLED TUNA RICE SALAD PROVENCAL



Grilled Tuna Rice Salad Provencal image

Provided by Marian Burros

Categories     weekday, salads and dressings

Time 40m

Yield 2 servings

Number Of Ingredients 14

3/4 cup long-grain rice
1 pound red onions (1 very large)
1/2 pound fresh tuna
16 ounces whole red and yellow peppers or 14 ounces coarsely chopped ready-cut peppers (4 cups)
2 teaspoons olive oil
1 large clove garlic
1 or 2 sprigs oregano or marjoram to yield 1 tablespoon chopped
2 tablespoons balsamic vinegar
4 tablespoons plain nonfat yogurt
2 tablespoons reduced-fat mayonnaise
1/8 teaspoon salt
Freshly ground black pepper to taste
2 ripe medium-large tomatoes
2 slices crusty country bread

Steps:

  • Combine the rice with 1 1/2 cups water, and bring to a boil. Reduce the heat, cover and simmer, cooking a total of 17 minutes.
  • Meanwhile, slice the onions about 1/4-inch thick. Prepare a stove-top grill.
  • Wash and dry the tuna. Grill the tuna according to the Canadian rule: measure the fish at thickest part and cook for 8 to 10 minutes to the inch.
  • Grill the onions, turning once or twice, until they are soft.
  • Wash, trim and coarsely chop the peppers.
  • Heat a nonstick pan until it is very hot. Reduce the heat, add oil and saute the peppers until they are soft.
  • Mince the garlic, and add to the peppers.
  • Wash, dry and chop the oregano, and combine it in a serving bowl with the vinegar, yogurt and mayonnaise. When the tuna is done, cut it up into small chunks and stir the chunks into this mixture. When the onions are cooked, cut them up coarsely and add. Then, add the sauteed pepper and garlic.
  • Mix in the rice, and season with salt and pepper.
  • Wash, trim and slice the tomatoes, and serve with the rice salad and bread.

Nutrition Facts : @context http, Calories 762, UnsaturatedFat 9 grams, Carbohydrate 119 grams, Fat 12 grams, Fiber 11 grams, Protein 44 grams, SaturatedFat 2 grams, Sodium 503 milligrams, Sugar 20 grams, TransFat 0 grams

TROPICAL FRUIT, RICE AND TUNA SALAD



Tropical Fruit, Rice and Tuna Salad image

Same old tuna salad-not! Albacore tuna partners with brown rice and three fruits that gets dressed with creamy yogurt.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 3h40m

Yield 4

Number Of Ingredients 8

1 cup water
3/4 cup uncooked instant brown rice
2/3 cup Yoplait® Fat Free plain yogurt or Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
1 can (8 oz) pineapple tidbits in juice, drained, 1 teaspoon juice reserved
2 kiwifruit, peeled, sliced
1 medium mango, peeled, seeded and chopped (about 1 cup)
1 can (5 oz) white tuna in water, drained, flaked
1 tablespoon coconut, toasted*

Steps:

  • In 1-quart saucepan, heat water to boiling. Stir in rice. Reduce heat to low; cover and simmer 10 minutes. Uncover; cool 15 minutes. Refrigerate at least 1 hour or until cold.
  • In medium bowl, mix rice, yogurt and reserved pineapple juice. Cover; refrigerate 1 to 2 hours to blend flavors.
  • Cut kiwifruit slices into fourths. Gently stir kiwifruit, pineapple, mango and tuna into rice mixture. Sprinkle with coconut. Store covered in refrigerator.

Nutrition Facts : Calories 300, Carbohydrate 55 g, Cholesterol 10 mg, Fiber 6 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 23 g, TransFat 0 g

ROMAINE RICE TUNA SALAD



Romaine Rice Tuna Salad image

This is a yummy salad my roommate from Croatia made all of the time. It's perfect for lunch. You just want to keep eating and eating! Make right before serving, doesn't refrigerate well.

Provided by PICKLELOVER

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 9

2 cups long grain white rice
4 cups water
1 head romaine lettuce, chopped
1 large carrot, grated
1 (7 ounce) can albacore tuna in water, drained and flaked
3 tablespoons olive oil
4 tablespoons balsamic vinegar
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

Steps:

  • Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and the water has been absorbed.
  • In a medium bowl, toss together the romainee lettuce, carrot, and tuna. Pour the olive oil and vinegar over this mixture, and season with salt and pepper. Toss to coat. When the rice is done, cool for about 5 minutes, then toss with the salad. The warm rice will wilt the romaine lettuce slightly. Taste and adjust the amounts of vinegar and oil or salt and pepper if desired. Serve immediately. This does not keep well.

Nutrition Facts : Calories 522.5 calories, Carbohydrate 80.8 g, Cholesterol 20.9 mg, Fat 12.5 g, Fiber 3.5 g, Protein 19.6 g, SaturatedFat 2 g, Sodium 360.6 mg, Sugar 4.2 g

Tips:

  • Choose high-quality canned tuna: Opt for tuna packed in water or olive oil, and avoid tuna packed in oil or brine, as these can be higher in sodium and calories.
  • Cook the rice properly: To ensure perfectly cooked rice, use a ratio of 1 cup of rice to 2 cups of water. Bring the water to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until all the water has been absorbed.
  • Use fresh and flavorful vegetables: Choose crisp and colorful vegetables for added texture and flavor. Some great options include celery, cucumber, red onion, and cherry tomatoes.
  • Make a flavorful dressing: The dressing is key to a delicious tuna rice salad. Use a combination of mayonnaise, Dijon mustard, lemon juice, and herbs, such as dill or chives, to create a tangy and flavorful dressing.
  • Chill the salad before serving: Chilling the salad allows the flavors to meld and develop, resulting in a more cohesive and delicious dish. Serve the salad chilled, garnished with fresh herbs or a sprinkle of paprika.

Conclusion:

Tuna rice salad is a versatile and delicious dish that can be enjoyed as a light lunch, a refreshing side dish, or even as a main course. With its simple ingredients and customizable variations, tuna rice salad is a perfect meal for busy weeknights or casual gatherings. Experiment with different ingredients, dressings, and garnishes to create your own unique and flavorful tuna rice salad that the whole family will love.

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