Tuna Rice Salad Recipes

HELP-YOURSELF TUNA RICE SALAD

Steps:

• The cooked rice will have probably clumped together, so break it up in a large mixing bowl. Flake in the tuna, then mix in the peas, peppers, tomatoes, spring onions, parsley and olives, if you're using them.
• Stir through the mayonnaise, lemon juice and olive oil and season to taste. Cover the bowl with cling film or place in a large plastic container and let your household serve themselves whenever they are hungry.

SPICY TUNA RICE BOWL

Steps:

• Pour rice into a heavy pot and add water; swirl to allow rice to settle. Bring to a simmer over medium-high heat; do not stir. Reduce heat to low, cover, and continue to simmer for 15 minutes.
• While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork. Toss in red bell pepper, jalapeno, 1/4 cup green onions, rice vinegar, soy sauce, sesame oil, Sriracha, and lemon juice. Mix with a fork until thoroughly combined.
• Turn off heat and let rice sit, covered, for 10 minutes.
• Fluff rice with a fork to separate the grains and break up any large clumps; transfer into the mixing bowl. Mix thoroughly with a spoon until all the ingredients are evenly incorporated. Taste and adjust seasoning if needed. Serve warm, at room temperature, or cold like a rice salad, topped with red pepper flakes and 1 teaspoon green onion.

RICE SALAD WITH TUNA

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Allow to cool.
• Stir the rice, tuna, corn, sweet pickle relish, and salad dressing in a large bowl to combine. Refrigerate for at least 1 hour before serving.

TUNA RICE SALAD

Steps:

• Mix all of the ingredients together using just enough mayonnaise to bind everything.
• Add salt and pepper to taste.
• Cover and place in refrigerator for an hour or more.
• Place an ice cream scoop full on a lettuce leaf and garnish as desired.

EASY TUNA RICE SALAD

Steps:

• Cook the rice according to the packet instructions, drain in a sieve and then cool by running cold water over the rice. Rest the sieve on the saucepan to drain the rice fully.
• While the rice is cooking and draining, make the dressing. Put the mustard, white wine vinegar, salt and pepper in an old jam jar (or similar) and stir to mix together. Add the olive oil and then screw on the lid of the jar and shake to combine.
• Chop up all the vegetables into small pieces and put in a large bowl, add the tuna and sweetcorn and the cooled drained rice and stir well to combine
• Add the dressing and stir well again.
• This can be served immediately or put in the fridge to serve later. I like to serve it with a little green salad - tossed in the remains of the dressing and with a big chunk of crusty white bread.

TUNA RICE SALAD

Steps:

• Cook Brn. Rice according to package and cool. Add tuna, garbanzo beans, olives and carrots together. Add dressing and toss together.
• Chill well and serve over shredded lettuce or lettuce leaves for main dish, or just as a side dish.

TUNA RICE SALAD

Steps:

• 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.

TUNA, RICE AND BEAN SALAD

Steps:

• Combine ingredients.