How to Make a Rice and Tuna Salad Recipe
This Mediterranean-inspired tuna salad recipe features celery, corn, peas, onion, chives and more, giving it plenty of appetizing color. The dressing is a very simple lemon-flavored oil, to keep the overall taste of this tuna salad recipe light and refreshing. This would make a delicious lunch on a warm day. It would also be a good dish to make for a buffet or large gathering, or you can pack it for lunch one day instead of your usual sandwich.
You can use microwavable rice instead of regular rice, if you want to make this in a hurry. You could even try brown rice, although white rice seems to work better with most recipes for tuna salad. You can either cook new rice and let it cool, or use leftover rice from one or two days before. You could even swap the rice for cooked macaroni. Tuna pasta salad recipes are always popular and many of those tend to feature similar ingredients. The juicy texture of the peas and corn kernels and the crunch of the celery would work with any kind of pasta.
Use tuna packed in salt water or oil for this tuna salad recipe; just make sure you drain it properly and flake it with a fork before adding it to the other ingredients. Flaking it means it will combine more easily with the other ingredients rather than just staying in a few lumps. Feel free to switch some of the ingredients for others. If you fancy something sweet in the mixture, what about adding some well-drained pineapple chunks? You can also experiment with black olives or capers, or perhaps some blanched broccoli florets or diced zucchini.
- 2 chopped celery sticks
- 2 cups cooked white rice
- 3 chopped chives
- 1 handful cooked peas
- 1 handful cooked corn kernels
- 1 tablespoons water
- ½ pint quartered cherry tomatoes
- 2 tablespoons chopped fresh parsley
- 1 tablespoon extra-virgin olive oil
- 7 oz canned tuna, drained
- ⅓ chopped red onion
- Juice from a lemon
- Whisk the lemon juice and water into the olive oil.
- Toss the parsley, celery, rice, chives, peas, corn, cherry tomatoes, tuna, and onion together.
- Drizzle the lemon dressing over it and toss again.
- Cover and refrigerate for at least 2 hours.
The picture shows how using plenty of brightly colored ingredients in your tuna salad recipe gives it a fresh and delicious look. The yellow corn, red tomatoes and green peas and celery all contribute to the overall appeal of this tuna salad recipe. The lemon dressing takes seconds to make and gives the salad a light and delicate flavor. Add a little salt and pepper and that is all the flavor you need. Whether you are planning to enjoy this for lunch or as another meal, you will love the way the different ingredients work together, each making the tuna salad recipe even more delicious.
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