by Diana Rattray

This easy tuna and rice salad is made with a simple mayonnaise and lemon juice dressing. Sliced ripe olives, grape tomatoes, and artichokes add color and flavor. It’s an excellent salad for a hot summer day, or serve it as a luncheon salad.

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Tuna and Rice Salad Recipe

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Sliced ripe olives, grape tomatoes, and artichokes add color and flavor to this tasty tuna and rice salad. It’s a fantastic summer salad!

  • Author: Diana
  • Prep Time: 12 minutes
  • Total Time: 12 minutes
  • Yield: 6 servings 1x
  • Category: Rice, Tuna, Salads

Ingredients

Scale
  • 2 cans tuna, drained (about 10 ounces total)
  • 1 tablespoon lemon juice
  • 1 2 1/4-oz can sliced ripe olives, drained
  • 1 14-oz can artichoke hearts, drained and chopped
  • 12 grape tomatoes, halved
  • 2 cups cooked long-grain rice, chilled
  • 1/2 cup mayonnaise, or to taste
  • 1 tablespoon chopped fresh dill or about 1 1/2 teaspoons dried dillweed

Instructions

  1. In a medium bowl, break the tuna up with a fork. Sprinkle lemon juice over the tuna and mix well.
  2. Fold in the sliced olives, artichokes, tomatoes, and rice.
  3. Add the mayonnaise and dill; blend well.

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