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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.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings

Ingredients

  • 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-boiled large eggs, sliced
  • Pimiento-stuffed olives and lemon wedges, optional

Directions

  • 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.

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