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Tuna Rice Salad

 Tuna Rice Salad
Most of my recipes—including this one—were developed from my experiments with leftovers. This salad is also delicious prepared with leftover chicken or turkey instead of tuna.
6 ServingsPrep/Total Time: 20 min.


  • 3 cups cooked rice
  • 1/4 cup olive oil
  • 4-1/2 teaspoons cider vinegar
  • 1/4 teaspoon salt
  • Dash pepper
  • 1 can (6 ounces) tuna, drained and flaked
  • 2 medium tomatoes, chopped
  • 1 small cucumber, peeled, seeded and diced
  • 2 tablespoons chopped onion
  • Lettuce leaves
  • 2 hard-cooked eggs, sliced
  • Pimiento-stuffed olives and lemon wedges, optional


  • Place rice in a medium bowl. Combine oil, vinegar, salt and pepper;
  • pour over rice and toss to coat. Stir in the tuna, tomatoes,
  • cucumber and onion. Line a serving platter with lettuce; top with
  • salad. Garnish with eggs, olives and lemon if desired. Yield: 6
  • servings.
Nutritional Facts: 1 serving (1 cup) equals 256 calories, 11 g fat (2 g saturated fat), 79 mg cholesterol, 221 mg sodium, 26 g carbohydrate, 1 g fiber, 12 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Tuna Rice Salad (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.