Tuna and Rice Salad (French recipe)
A summer classic in France, this tuna and rice salad with corn and tomatoes is perfect for picnics, barbecues or buffets. Easy to prepare and ideal for making ahead, it’s a real crowd-pleaser!
What’s more, the tuna rice salad is super-convenient to pack in a lunch box.
Ingredients for a tuna rice salad
Here are the ingredients you’ll need for this summer rice salad:
- Rice: Use long-grain rice for the best texture. You can also use leftover rice.
- Tuna: I use canned tuna, preferably of good quality.
- Corn: A small can of corn for sweetness and color.
- Tomatoes: I like to use cherry tomatoes, as they are sweeter and release less water than standard tomatoes.
- Cucumber: For crunchiness and freshness.
- Bell pepper: To add flavor to this rice salad, tuna goes very well with red bell pepper.
- Parsley: For flavor, replace with chives, dill or coriander if you don’t have some.
- Lemon: For the dressing, the juice of one lemon adds acidity. You can replace it with vinegar.
- Olive oil: Choose a good extra-virgin olive oil to enhance the taste of the salad.
Find the exact quantities in the recipe card.
Rice salad : step-by-step
- Cook the rice: If you don’t have leftover rice, cook the rice in a large pot of salted boiling water for about 20-25 minutes. Drain and run under cold water to stop cooking and cool it down.
- Prepare the ingredients: Cut the cucumber into cubes, the cherry tomatoes into quarters, and the red bell pepper into small cubes. Drain tuna and corn. Chop the parsley.
- Assemble: Mix the cooled cooked rice, cucumber, bell pepper, tomatoes, corn, crumbled canned tuna and parsley in a large salad bowl.
- Seasoning: Add lemon juice, olive oil, salt and pepper. Mix well.
- Finishing: Serve immediately or store in the refrigerator.
Note: If you prefer, you can also serve the tuna rice salad with a Dijon mustard vinaigrette.
What to serve rice salad with?
This rice salad with tuna, corn and tomatoes is perfect with grilled meats, barbecues and picnics.
You can also serve it as a main course with some typical French sides such as my French savory cake with tuna, salmon rillettes or a cold cucumber soup for hot days.
Ideas for variations
- Niçoise version: Add hard-boiled eggs and black olives, reminiscent of a traditional Niçoise salad.
- Vegetarian version: Replace the tuna with feta or mozzarella cheese.
- Comfort food version: Add mayonnaise for a creamy version, less healthier but super delicious too!
- Fish-free version: For a tuna-free rice salad, replace the tuna with diced ham.
More summer salad recipes
- Lentil, mint and feta salad
- Fresh salmon salad
- Tuna and White Bean Salad
- Tomato and Cucumber Salad
- Cucumber and Melon Salad with Feta
Frequently Asked Questions
Yes, you can! You can prepare this tuna rice salad in advance, or even the day before. It keeps well in the fridge. Just remember to take it out 30 minutes before serving, so that it’s at room temperature. You’ll also need to adjust the seasoning and add a little lemon juice and olive oil, as the rice tends to absorb the sauce.
Tuna rice salad keeps well in the fridge for 2-3 days. Place it in an airtight container to preserve its freshness.
No, I wouldn’t advise you to freeze a rice salad. Rice can be frozen, but raw vegetables such as cucumbers, tomatoes and herbs like parsley don’t stand up well to freezing as they are rich in water. I therefore advise you not to freeze your rice salad.
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Recipe Card: Rice Salad with Tuna, Corn and Tomatoes
Tuna and Rice Salad (French recipe)
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Ingredients
- 3/4 cup raw rice about 150 g or the equivalent in leftover cooked rice
- 1 can of tuna about 5 oz
- 1 small can of corn about 4.5 oz
- 1 1/2 cup cherry tomatoes about 150 g
- ½ English cucumber
- 1 red pepper
- 1/3 cup parsley chopped
- 1 lemon
- 1/4 cup of olive oil 60 ml
- Salt
- Pepper
Instructions
- If you don’t have leftover rice, cook the rice in a large pot of salted boiling water for about 20-25 minutes. Drain and run under cold water to stop cooking and cool it down.
- Cut the cucumber and bell pepper into cubes, and the cherry tomatoes into quarters.
- In a large bowl, combine the cooled rice, cucumber, bell pepper, tomatoes, corn and crumbled tuna.
- Add the chopped parsley, lemon juice, olive oil, salt and pepper. Mix well and adjust seasoning to taste.
