Nothing beats this cold tuna rice salad on a warm day. It's easy to make with pantry staples and totally customizable. Bring this mediterranean rice salad on a picnic or to the beach, you'll be making this dish all summer long.
If I had to pick a recipe that I make the most, I would probably say it's this one. My whole family adores it, from me and my husband to our two young sons. I make it at least once a week as a light lunch, and and it is always very quickly eaten and enjoyed.
What's to love
- This easy tuna rice salad recipe is so simple to make. The only thing you need to cook is the rice, and this meal can be made from start to finish in around 10 minutes.
- It is full of protein. One standard can of tuna has between 20-40 grams of protein depending on the variety. This is incredible! We personally love the Safe Catch brand.
- This lunch is flavorful, from capers, to basil, to fresh lemon and olive oil for the dressing, this tuna salad is full of fresh, mediterranean flavors.
- This salad happens to be gluten free and dairy free, making it a great option for a wide variety of eaters.
For more tuna recipes, check out Tuna Casserole, Tuna Wraps with Lettuce, and Mexican Tuna Salad.
Ingredients you'll need
This is a guide, and what I use as a base. Feel free to add extras like crumbled feta cheese or additional diced veggies.
- Canned Tuna- I generally use yellowfin tuna for this, but chunk light or albacore work too. Pesto Orzo Salad
- Extra Virgin Olive Oil- I like to add a heavy pour of quality olive oil.
- Capers- These add a good deal of saltiness, so wait to salt the salad until you taste it first. We keep a large jar of capers in the fridge for this dish, as well as caper chicken salad, chicken piccata, and pesto orzo salad.
- Red Onion- Dice it finely and it adds a nice crunch, flavor, and a bit of color. For a more mild onion flavor, try green onion.
- Fresh Basil- I have also used a spoonful or two of lemon basil pesto in place of the fresh basil and it is delicious!
- Lemon- Add both the juice and the zest for loads of brightness.
How to Make this salad
Cook rice according the packaging instructions. Season and Thyme Foolproof Rice Method: 1 part rice to 1 part liquid (water or broth), add to a small saucepan. Place over medium heat and bring up to a low boil. As soon as it is boiling, cover with lid and turn to lowest heat setting. Cook for 5-6 more minutes, fluff, and enjoy.
Step 1. While the rice is cooking, add entire can of tuna to a small mixing bowl. Break it up using a fork.
Step 2. Dice onion finely and add to the bowl, along with capers, and fresh chopped basil.
Step 3. Pour warm cooked rice over top, and dress with olive oil, lemon juice, and lemon zest.
Step 4. Stir to combine everything together. Enjoy warm or cold.
What Rice is best for this salad
I suggest jasmine or basmati rice. You can use brown rice, but it will take a little longer to cook and the overall dish will be more crunchy than soft and delicate.
I like to add in the rice warm, rather than leftover rice like you would in green curry fried rice or kimchi tuna fried rice. The reason I like it warm is because of taste (it's silkier) but also because the warm, soft rice better soaks up all of the deliciousness of the other ingredients.
Storage
This salad travels really well and can be enjoyed warm, cold, or room temperature.
Store leftovers in an airtight container in the fridge for up to 4 days. You may want to give it an extra splash of olive oil and remix before enjoying any leftovers to freshen it up.
Did you enjoy this Tuna Rice Salad? I would love for you to let me know by leaving a comment and star rating. I can't wait to hear from you!
Tuna Rice Salad
Ingredients
- 5 oz. canned tuna
- 1 cup jasmine rice cooked (½ cup dry)
- 2 tbsp. capers drained
- ¼ cup fresh basil roughly chopped
- 2 tbsp. extra virgin olive oil
- 1 lemon juice and zest
- ¼ cup red onion finely diced
Instructions
- Cook rice according the packaging instructions. Season and Thyme Foolproof Rice Method: 1 part rice to 1 part liquid (water or broth), add to a small saucepan. Place over medium heat and bring up to a low boil. As soon as it is boiling, cover with lid and turn to lowest heat setting. Cook for 5-6 more minutes, fluff, and enjoy.
- While the rice is cooking, add entire can of tuna to a small mixing bowl. Break it up using a fork.
- Dice onion finely and add to the bowl, along with capers, and fresh chopped basil.
- Pour warm cooked rice over top, and dress with olive oil, lemon juice, and lemon zest.
- Stir to combine everything together. Enjoy warm or cold.
Sarah
Just made this last week. One of our favorites.