Tuna Rice Salad with Corn and Tomatoes (Quick Recipe)
Looking for an easy and quick rice salad recipe? This tuna rice salad with corn and tomatoes is a summer classic. I often make it for picnics or quick lunches because it only takes a few minutes to put together and everyone loves it.
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Tuna Rice Salad with Corn and Tomatoes (Quick Recipe)
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Ingredients
- 3/4 cup long grain rice uncooked, 150 g
- 1 can of tuna about 5 oz or 140g
- 1 small can of corn about 4.5 oz or 130 g
- 1 1/2 cup cherry tomatoes about 150 g
- ½ cucumber
- 1 red pepper
- 1/3 cup parsley chopped
- 1 lemon
- 1/4 cup of olive oil 60 ml
- Salt
- Pepper
Instructions
- Cook the rice in salted boiling water. Drain and rinse with cold water to cool it down.
- Dice the cucumber and bell pepper. Quarter the cherry tomatoes. Drain the corn and tuna.
- In a large bowl, combine the rice, vegetables, tuna and chopped parsley.
- Add lemon juice, olive oil, salt and pepper. Mix well.
- Serve immediately or keep refrigerated.
Video
Notes
Nutrition
My Tips for a Perfect Tuna Rice Salad
Here are a few tips to make your tuna rice salad a success every time:
- Which rice to choose? Choose long-grain rice, basmati rice or Thai rice. Avoid round rice, which sticks too much.
- Rice already cooked? Yes ! This is a great way to use up leftover rice.
- How to avoid a bland salad? Be generous with the seasoning: lemon, fresh herbs, good olive oil.
Ingredient Alternatives
You can easily adapt this recipe according to what you have in your cupboards, here’s how:
- Tuna: canned, au naturel or in oil. You can also a seared fresh tuna.
- Cherry tomatoes: sweeter and less watery than regular ones
- Cucumber & red bell pepper: For the crunch. You can also use radishes or celery sticks.
- Parsley: Replace with dill, coriander or chives, according to taste.
- Olive oil & lemon: The basis for a light, tasty seasoning. You can also use balsamic or wine vinegar instead of lemon.
Variations on tuna rice salad
Depending on your mood, you can change a few ingredients for a little variety:
- Niçoise version: add hard-boiled eggs and a few black olives as in the traditional Niçoise salad.
- Vegetarian version: replace the tuna with feta cheese, chickpeas or mozzarella.
- Gourmet version: stir in 2-3 tablespoons of mayonnaise
- Fish-free: replace tuna with diced ham or roast chicken.
What to serve this rice salad with?
I usually serve this rice salad with :
- grilled meats or vegetable skewers
- a French cake salé (aka savory cake) or a savory clafoutis which is similar to a crustless quiche.
- a cold soup like my cold melon soup or my cold cucumber soup
- spreads such as salmon rillettes or homemade hummus
It’s also perfect to take along in a lunch box for an office lunch or picnic.
Frequently Asked Questions
Yes, we even recommend it! Prepare it the day before and store it in an airtight tin in the fridge. Remember to season it again before serving, as the rice absorbs the sauce.
Rice salad should be kept refrigerated for 2 to 3 days, in an airtight container. Don’t leave the salad at room temperature for too long, to avoid bacterial growth.
No, I wouldn’t recommend it. Raw vegetables such as tomatoes, cucumbers and parsley won’t stand up well to freezing and become soft when defrosted.
Yes ! Try quinoa, bulgur, small spelt or cooked barley for a little twist.
Did you Like it?
Leave me a comment, it’s always a pleasure to read you! You can also find my 20 recipes for mixed salads, and the best ones for summer are certainly these:
Refreshing, light yet filling and incredibly delicious salad. You can never go wrong with Geraldines Recipes.
I just noticed that I can review recipes on this page, so I will do it instead of spamming her DMs.
Thank you very much Amy, I am glad you like my recipes 😊
Easy to prepare and very tasty!
Thank you Ann !🤗
délicieux
Merci Wendy!