Tuna and Rice Salad Recipe

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This tuna and rice salad is fresh, creamy, and satisfying—perfect for warm days or make-ahead meals. A light lemon-mayo dressing ties together tender rice, flaky tuna, and colorful mix-ins like olives, grape tomatoes, and artichokes.

It’s great served chilled for lunch or as a light dinner. You can prepare it in advance and let the flavors meld in the fridge, making it ideal for picnics, potlucks, or weekday meals when you don’t want to cook.

Ingredient Notes

• Tuna: Use canned tuna in water or oil—drain well and flake with a fork.
• Lemon juice: Adds brightness and balances the creamy mayo.
• Sliced ripe olives: A mild, salty bite that pairs well with tuna.
• Artichoke hearts: Canned or jarred; chop coarsely before adding.
• Grape tomatoes: Halved for juicy bursts of color and sweetness.
• Cooked rice: Use cold long-grain rice; leftover rice works perfectly.
• Mayonnaise: Adjust to taste for desired creaminess.
• Dill: Fresh or dried—adds herby flavor that complements the tuna.

Steps to Make Tuna and Rice Salad

1. Flake the drained tuna into a mixing bowl and add lemon juice.
2. Gently mix in the olives, chopped artichokes, halved tomatoes, and cold rice.
3. Add the mayonnaise and dill, stirring just until combined.
4. Taste and adjust mayo, lemon, or dill to your preference.
5. Cover and refrigerate until ready to serve.

Recipe Variations

• Add crunch. Stir in chopped celery, cucumbers, or bell peppers.
• Use different herbs. Swap dill for parsley, tarragon, or fresh basil.
• Try a vinaigrette. Use olive oil and vinegar instead of mayo for a lighter dressing.
• Make it a meal. Serve over leafy greens or with hard-boiled eggs on the side.
• Swap the rice. Try orzo, couscous, or quinoa in place of the rice.

Serving Suggestions

• Lettuce cups: Spoon into romaine or butter lettuce leaves for a light lunch.
• Crackers or toast: Serve as a spread with crisp bread or pita chips.
• Stuffed tomatoes: Hollow out tomatoes and fill with salad for a retro touch.
• Alongside soup: Pair with a chilled gazpacho or a light vegetable soup.
• On a platter: Serve with olives, pickled veggies, and crusty bread.

Tuna and Rice Salad Recipe

Diana Rattray

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

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Servings 6 servings

Calories 247

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Prep Time 12 minutes mins

Total Time 12 minutes mins

Ingredients

  

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• 10 ounces tuna, drained (about 2 cans)
• 1 tbsp lemon juice
• 1 (2.25-ounce) can sliced black olives, drained
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 12 grape tomatoes, halved
• 2 cups cooked rice, chilled
• ½ cup mayonnaise, or to taste
• 1 tbsp chopped fresh dill or about 1 1/2 teaspoons dried dillweed
• Salt and freshly ground black pepper, to taste

Instructions

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• In a medium bowl, break the tuna up with a fork. Sprinkle lemon juice over the tuna and mix well.
• Fold in the sliced olives, artichokes, tomatoes, and rice.
• Add the mayonnaise and dill; blend well, then season with salt and pepper to taste.

Nutrition

Calories: 247kcalCarbohydrates: 17gProtein: 11gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 25mgSodium: 243mgPotassium: 188mgFiber: 1gSugar: 1gVitamin A: 322IUVitamin C: 6mgCalcium: 19mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword tuna rice salad

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