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