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Rice Salad with Tuna

Rated as 4 out of 5 Stars

"You can serve it in small bowls or on salad greens, garnish it with tomato wedges and cooked egg slices. This easy and delicious salad is great for lunch or afternoon snack. It makes also a great party dish."
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Ingredients

1 h 30 m servings 234 cals
Original recipe yields 6 servings

Directions

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  1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Allow to cool.
  2. Stir the rice, tuna, corn, sweet pickle relish, and salad dressing in a large bowl to combine. Refrigerate for at least 1 hour before serving.

Nutrition Facts


Per Serving: 234 calories; 6.1 g fat; 36.2 g carbohydrates; 8.6 g protein; 13 mg cholesterol; 334 mg sodium. Full nutrition

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Reviews

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Surprisingly tasty! Didn't have any relish, so subbed in 2 tbsp of lemon juice instead.

I love this! I have dietary restrictions so I substituted brown rice for the white rice; frozen peas, low sodium tuna packed in water, vegan mayonnaise and I spiced it up with a bit of organic...