Easy Tuna Rice Salad Recipes

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ROMAINE RICE TUNA SALAD

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



Romaine Rice Tuna Salad image

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

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

HELP-YOURSELF TUNA RICE SALAD

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



Help-yourself tuna rice salad image

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

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

TUNA RICE SALAD

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



Tuna Rice Salad image

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 :

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

TUNA RICE SALAD

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



Tuna Rice Salad image

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

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)

TUNA & BROWN RICE SALAD

I adapted this recipe from one I found in a cookbook. It is not only healthy, it is delicious! Perfect to take to the office for lunch, or just to snack on at home with crackers.

Provided by AngelaTN

Categories     Tuna

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8



Tuna & Brown Rice Salad image

Steps:

  • Mix relish, vinegar, oil and mustard.
  • Add remaining ingredients and toss to coat.
  • Allow to marinate in the refrigerator at least 15 minutes before serving.

Nutrition Facts : Calories 109.5, Fat 2.9, SaturatedFat 0.3, Cholesterol 6.4, Sodium 115.9, Carbohydrate 13.8, Fiber 1.2, Sugar 1.6, Protein 6.7

1 tablespoon sweet pickle relish
1 tablespoon red wine vinegar
2 teaspoons canola oil
1/2 teaspoon spicy mustard or 1/2 teaspoon Dijon mustard
1 cup cooked brown rice
3 ounces drained tuna fish
1/4 cup shredded carrot
1/4 cup diced cucumber

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