Easy Tuna Rice Salad

5 from 1 vote

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.

Course Main Course, Picnic, Potluck

Cuisine British

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 367kcal

Author Eb Gargano

Ingredients

Tuna Rice Salad

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

Dressing

1 teaspoon Dijon mustard
1 tablespoon white wine vinegar (or apple cider vinegar)
Salt and pepper to taste
4 tablespoons olive oil

Metric - US Customary

Instructions

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.

Notes

Suitable for freezing (though the vegetables will go a little mushy, so not really advised).

Nutrition information is approximate and meant as a guideline only.

Nutrition