Rice and tuna salad


Add rice to a traditional tuna salad and it becomes a balanced meal on a plate. Simple, nutritious and delicious solution for packed lunches or busy days.


2 c rice (measured dry, white or brown, cooked)
1 bn scallion (sliced diagonally)
1 c onion (cherry tomatoes, halved)
8 T olive oil
2 T vinegar
1 t sugar
1 t salt
1 T parsley (finely chopped)


  1. Mix olive oil, vinegar, salt and sugar in a large salad bowl. Whisk until blended then add parsley.
  2. Ad the rice just cooked and still warm. Stir to coat well and leave to stand while the rice cools.
  3. Add the rest of the ingredients and toss lightly. Serve.


Halve the cherry tomatoes. They will be easier to pick with a fork.

Optional extras: cheese, cut into cubes, hard boiled egg, cut into wedges, or shredded lettuce.

You can use leftover boiled or steamed rice to make this salad.

4 servings
Preparation time
Cooking time
Total time
35 minutes