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.

Course Salad

Cuisine American

Prep Time 15

Total Time 15

Servings

Calories 387kcal

Author Sharon Rhodes

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.

Video

Notes

Storage Tips

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

Nutrition