Rice Salad With Tuna Recipes

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

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

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

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

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

Ingredients

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

TUNA RICE SALAD

Tuna Rice Salad image

This is a Tuna Rice Salad that I like on a bed of shredded lettuce or lettuce leaves for a warm summer lunch or dinner. I have also used it for a side dish at cookouts. Great for the non-meat eaters. You can add additional chopped veggies in if you want. Hope you enjoy.

Provided by Robin Batterson

Categories Lactose Free

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup brown rice (cook according to package and cooled)
2 (5 ounce) cans tuna, drained
1 (14 ounce) can garbanzo beans, drained
1/2 cup olive, sliced (Salad style, drained)
1/2 cup carrot, grated
1 (1 ounce) package salad dressing mix, dry (good seasons or store brand works fine)
1/4 cup white vinegar
1/4 cup vegetable oil
3 tablespoons water

Steps:

Cook Brn. Rice according to package and cool. Add tuna, garbanzo beans, olives and carrots together. Add dressing and toss together.
Chill well and serve over shredded lettuce or lettuce leaves for main dish, or just as a side dish.

Nutrition Facts : Calories 539.8, Fat 21.4, SaturatedFat 3.3, Cholesterol 26.9, Sodium 484.5, Carbohydrate 60.7, Fiber 6.9, Sugar 1.1, Protein 25.4

FRENCH TUNA AND RICE SALAD

French Tuna and Rice Salad image

I used to get a tuna and rice salad at a small French bistro and was sad when the restaurant closed. I have been trying to find a similar recipe for years and finally found it from Debra Fioritto Weber. I made a few small changes, such as replacing gherkins with capers and adding tarragon to the vinaigrette.

Provided by Shana C

Categories Tuna

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 1/4 cups long-grain white rice
3 hard-boiled eggs, coarsely chopped
3 medium tomatoes, coarsely chopped
2 tablespoons capers
4 ounces kalamata olives or 4 ounces nicoise olives, halved and pitted
1 (6 ounce) can tuna in water, drained
salt & freshly ground black pepper
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/8 teaspoon sugar
1/4 teaspoon dry mustard
1/2 teaspoon Dijon mustard
1/2 teaspoon lemon juice
1 teaspoon garlic, minced
2 1/2 tablespoons white wine vinegar
1/2 teaspoon tarragon
1 tablespoon extra virgin olive oil
5 tablespoons vegetable oil
2 tablespoons milk

Steps:

Combine ingredients for the vinaigrette and whisk or shake well.
Cook the rice according to package directions.
Drain well and while still hot mix with some of the vinaigrette.
Season with salt and pepper and let cool.
When the rice is cool, add the remaining ingredients and vinaigrette.
season with salt and pepper to taste.

Nutrition Facts : Calories 566.1, Fat 29.7, SaturatedFat 5, Cholesterol 178.8, Sodium 1046.1, Carbohydrate 53.4, Fiber 3.1, Sugar 3.1, Protein 21

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