Tuna and Rice Salad Recipe
Sliced ripe olives, grape tomatoes, and artichokes add color and flavor to this tasty tuna and rice salad.
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.
What You’ll Like About This Dish
Cool and refreshing. A chilled salad that’s perfect for summer lunches or light dinners.
Pantry-friendly. Made with mostly canned and staple ingredients—easy to keep on hand.
Make-ahead friendly. Gets better after chilling, so it’s ideal for prepping early.
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
- Flake the drained tuna into a mixing bowl and add lemon juice.
- Gently mix in the olives, chopped artichokes, halved tomatoes, and cold rice.
- Add the mayonnaise and dill, stirring just until combined.
- Taste and adjust mayo, lemon, or dill to your preference.
- Cover and refrigerate until ready to serve.
Tips for the Best Tuna Rice Salad
- Use chilled rice to prevent the salad from becoming gummy or mushy.
- Gently fold ingredients to avoid breaking up the tuna too much.
- For extra flavor, stir in a teaspoon of Dijon mustard or capers.
- Let the salad chill for 30 minutes to allow flavors to meld.
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.
How to Store
Refrigerate: Store the salad in a covered container in the fridge for up to 3 days.
Freeze: Not recommended, as the texture of the mayonnaise and rice will suffer.
Before serving: Stir gently and refresh with a little extra mayo or lemon juice if needed after chilling.
Tuna and Rice Salad Recipe
Ingredients
- 10 ounces tuna, drained (about 2 cans)
- 1 tablespoon lemon juice
- 1 can black olives, sliced, drained
- 1 14- 14-ounce can artichoke hearts, drained and chopped
- 12 grape tomatoes, halved
- 2 cups cooked 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.
Nutrition
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.
