Tuna Salad with Rice
This rice salad with tuna is packed with protein and flavor. It’s made with hearty rice, canned tuna, and slaw mix tossed in a lemon dill dressing. 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.
Expert Tip!
Drain the canned tuna thoroughly to prevent the salad from becoming watery, and then gently flake the tuna with a fork to maintain a nice texture.
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
Yes! This recipe provides a good balance of carbohydrates, protein from tuna, and tons of vegetables. Opting for whole-grain rice adds to the healthy factor.
Yes, this salad can be made in advance. Prepare it the night before and refrigerate it overnight. Just make sure to store it properly in an airtight container.
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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Rice Salad with Tuna
Ingredients
For the salad
- 2 cups cooked brown rice
- 2 celery stalks *finely diced
- ¼ cup finely diced red onion
- 2 cups slaw mix *with red cabbage, napa cabbage, carrots
- 2 cans tuna drained and flaked
For the dressing
- 6 tbsp olive oil
- 3 tbsp lemon juice
- ½ tsp dried dill
- ¼ tsp sea salt
- ¼ tsp fresh pepper
Instructions
- Place the salad ingredients in a large bowl and mix them well.
- In a mason jar with a lid, shake all of the dressing ingredients together well.
- Pour the dressing over the salad and give it all a good stir. Serve.
