Tuna rice salad

Simple and yet so flavorful, healthy and very nourishing, this tuna rice salad makes the perfect choice for a mid week lunch. It’s also quick and easy to prepare and you can set the table in about 30 minutes. 
To prepare this delicious tuna rice salad you may use your favorite vegetables. I always use a combo of fresh and cooked vegetables to obtain different flavors and different textures. I always use olives, peas and red bell pepper because they are great along with rice and sweet corn goes great with tuna. I also added cherry tomatoes, red onion and fresh parsley for freshness. You can also add to you salad green beans, cucumbers, carrots or any other vegetable you think you might like.
As regarding the tuna, you may use chunks or shredded tuna, in vegetable oil or in water.
You may serve this delicious tuna rice salad as a starter or as a meal.

Ingredients for tuna rice salad:

– 350 gr (1 and 3/4 cups) long grain rice
– 350 gr canned tuna ( 3 x 170 gr cans) in vegetable oil or in water
– 1 red onion
– 1 red bell pepper
– 450 gr (3 and 1/2 cups) frozen peas
– 220 gr (1 and 1/3 cup) canned sweet corn (weight drained)
– 400 gr (14.10 oz) cherry tomatoes
– 150 gr (1 cup) olive rings
– 1 bunch fresh parsley
– salt and pepper to taste
– vegetable oil and lemon juice to taste

How to make the tuna rice salad

Rinse the rice and place it into a medium pot along with 4 times more water. Add salt and place the pot over medium heat. Bring to a boil and cook, stirring often, until the rice is cooked through.
Drain the rice and rinse with cold water. Allow to drain for a few minutes.
Meanwhile cook the peas.
Fill a pot with water, add salt and bring to a boil. Toss the frozen peas into simmering water and cover with a lid. Bring back to a boil and cook until cooked through. Strain the peas and allow to cool. If you’re in a hurry, you may rinse the peas with cold water.
Place the tuna into a strainer and allow to drain.
How to assemble the tuna rice salad
Place the rice into a large salad bowl. Add  peas, olives and sweet corn (drained).
Add drained tuna, finely chopped onion, cherry tomatoes cut into halves and red bell pepper cut into small strips.
Season with salt, pepper, vegetable oil and lemon juice to taste and stir well.

Add chopped parsley and stir to combine.
You may serve this delicious tuna rice salad right away or you may refrigerate it for about 30 minutes to allow the flavors to combine.

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