Tuna and Rice Salad Recipe

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.

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

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• 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

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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.

Nutrition

• Serving Size:
• Calories: 451
• Sugar: 1.3 g
• Sodium: 403.2 mg
• Fat: 16.9 g
• Carbohydrates: 56.5 g
• Fiber: 3.9 g
• Protein: 17.4 g