Rice and Tuna Salad

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Rice and tuna salad recipe, I love to make this easy rice and canned tuna salad in Summer with sweet corn, radishes, tomatoes and pickles, perfect for buffet and gatherings, it's tasty and refreshing, as well as healthy and low calories, stores for about 3 days in the fridge too!

Pasta salad vs rice salad? Without hesitation, I choose rice salad. First of all, rice is a cereal, it’s lighter in calories, it’s good for your health and I love that it has more crunch.

I like to make my rice salad very spicy and flavorful, with mustard, lots of herbs and pepper. Make this salad your own, add more of this or leave that out, add any goodies you like or have on hand.

Whenever I make this salad, I make quite a batch as it will keep well for two to three days stored into a plastic container in your fridge, just do not add any green leaves, they would wilt quickly because of the vinegar in the dressing.

  • 6 servings
  • Easy
  • 1 h 00

Recipe :

Ingredients:

3 cups (510 g.) white rice of your choice, cooked but firm

2 -5 oz. (280 g.) cans of tuna

1 small can of sweet corn

10 or 12 radishes, sliced

A few cherry tomatoes

1 or 2 pickles, sliced

Salad dressing:

2 tbsp mild mustard (not Dijon)

1 to 2 tsp soy sauce

2 tbsp. red wine vinegar

8 tbsp olive oil

1 tbsp herbs of your choice, chives, basil, thyme, etc.

Salt and pepper to taste

Cooking the rice:

Everybody knows how to cook rice, but I want to explain how I cook my rice, whichever rice, whether white rice or any Asian rice (not ready rice), whenever I need plain rice:

Into a sauce pan, add the rice, distribute it into the saucepan so as the top layer is flat, cover with water + a measure of water of about 1 horizontal finger, add 1/4 tsp of salt

Cover the saucepan with a lid, bring to a full boil, turn off the heat, do not remove the lid and let rest for a minimum of 10 - 12 minutes

After 12 minutes, the rice will have absorbed all the water and at this time you could add some butter or olive oil, but do not add any fat for this recipe

Make the salad dressing:

Into a salad bowl, add mustard, soy sauce and red wine vinegar, stir until well blended

Add olive oil and herbs, stir

Add salt and pepper to taste

If you find that there is too much vinegar, you can add a tbsp. of cream or mayo, but maybe wait until the salad is assembled

Assembly:

Add all the ingredients to the salad dressing, toss

Taste and adjust spices if necessary

Note:

Leftovers can be stored into a plastic container in the fridge for 2 to 3 days.

Enjoy!

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