Rice Salad with Tuna

This rice salad with tuna is packed with protein and flavor. It’s easy to make, really satisfying for lunch or a light dinner, and an excellent option for meal prep.

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Grain-based salads and bowls are the best. Next on your list should be this quinoa tabbouleh salad and this rice-based fruit and nut salad. Check out all of our salad recipes for more inspiration.

Why You Will Love This Recipe

• This recipe is great for leftovers! If you can make something one time and eat multiple times, you’ll be a happy camper.
• Taste. This salad brings the texture: crunchy veggies, chewy rice, and a light, fresh dressing with a hint of dill. 
• Salads like this one bring a whole new meaning to tuna salad. Gone are the store-bought, mayonnaise-laden, heavy tuna salads a la Subway. Who needs that crap? Not us. 🙂
• Perfectly portable, this brown rice tuna salad is great to tote to work or school.  
• You have control over the ingredients. When something is homemade, you know everything that goes into it. Especially the most important ingredient: love. 😉

Ingredients

Find the complete ingredient list, with measurements, in the recipe card below.

For the Salad:

• Cooked Rice – Use your favorite! We love using brown rice, but basmati, jasmine, and white rice varieties all work. Need a fool-proof method for cooking brown rice? Check out this post for the details. 
• Celery – A classic veggie for tuna with a delicious crunch.
• Onion – Use red or white onion.
• Slaw Mix – We use a mix of red cabbage, napa cabbage, and carrots.
• Tuna – Canned tuna is an inexpensive protein option. 

For the Dressing:

• Oil – We use either olive oil or MCT oil for homemade dressings.
• Lemon Juice – Fresh juice stands in for vinegar as an acid in this recipe. So fresh and bright tasting!
• Dill – Use one tablespoon of fresh dill or 1/4 teaspoon of dried.
• Salt + Pepper – A pinch of salt and pepper brings out the best in your ingredients.

Equipment

• Large Mixing Bowl – Using a large bowl is best for mixing salad, so you have lots of room to stir.
• Small Mason Jar – A small jar with a lid is our tested and true method for mixing salad dressing.

Instructions

Scroll to the recipe card at the bottom for the FULL recipe details.

Step 1

Place the salad ingredients in a large bowl.

Step 2

In a mason jar with a lid, shake all of the dressing ingredients together.

Shake it vigorously for 10-15 seconds to really combine it well.

Step 3

Pour the dressing over the salad ingredients in the bowl.

Toss it well to coat the salad ingredients really well with the dressing.

Substitutions

• Use whole-grain or gluten-free pasta instead of rice. Quinoa is also delicious!
• Substitute other herbs, such as fresh parsley or cilantro, for the dill.

Recipe Variations

• Switch up the protein and use chopped cold ham, canned salmon, or chicken instead of tuna.
• Make a vegetarian version by ditching the meat and swapping in chickpeas or white beans.
• Add peas, green beans, olives, chopped red bell pepper, broccoli, green onions, or cherry tomatoes to boost the vegetables – and fiber.

Serving Suggestions

• Garnish with additional fresh herbs or a sprinkle of spiced walnuts for added crunch.
• Serve it over a lettuce salad for added freshness and crunch.
• Wrap it in a whole wheat tortilla or pita for a filling sandwich-type vibe.
• Present the salad in your favorite Fiestaware to add to the color.

FAQS

Storage Tips

To Store: Store any leftovers in an airtight container in the fridge for 3-4 days.

More Recipes with Canned Tuna

**This recipe was originally posted on September 2, 2015. Updated on June 30, 2024, with new recipe notes, writing, and photos.**

If you’ve tried this tuna rice salad, please rate it and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!

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