Help-yourself tuna rice salad

Help-yourself tuna rice salad

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(48 ratings)

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Cooking time

Prep: 30 mins

Skill level

Easy

Servings

Serves 8

Ideal for busy households, this hearty salad keeps well in the fridge for up to three days, ready to be spooned into a bowl whenever you're peckish

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
328
protein
14g
carbs
49g
fat
10g
saturates
2g
fibre
2g
sugar
5g
salt
0.22g

Ingredients

  • approx 900g/2lb cold cooked rice (about 400g/14oz uncooked rice)
  • 400g tuna in springwater
  • 200g frozen petits pois, defrosted under the hot tap
  • 2 red peppers, peeled with a potato peeler, deseeded and diced
  • 3 tomatoes, chopped into small chunks
  • 5 spring onions, finely sliced
  • bunch flat-leaf parsley, chopped
  • large handful stoned green olives, roughly chopped (optional)
  • 4 tbsp mayonnaise
  • juice 1 lemon
  • 2 tbsp extra-virgin olive oil

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Method

  1. The cooked rice will have probably clumped together, so break it up in a large mixing bowl. Flake in the tuna, then mix in the peas, peppers, tomatoes, spring onions, parsley and olives, if you’re using them.
  2. Stir through the mayonnaise, lemon juice and olive oil and season to taste. Cover the bowl with cling film or place in a large plastic container and let your household serve themselves whenever they are hungry.

Recipe from Good Food magazine, August 2010

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Comments

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quincepip's picture
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Delicious!

catvideo28's picture
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This is lovely. I used lemon olive oil along with the juice and added chick peas as I love them. Made a fantastic lunch.

lollyknits's picture
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This was fantastic. I made it with Quinoa instead of rice and I didn't have any parsley so left it out. (I used a bit extra salt and pepper.) It was absolutely delicious and every member of my family loved it and rate it as a "make again". I'm told it was equally good hot (someone was sampling out of the bowl whilst I made it), but also delish cold. Even better the next day.

WeeScot's picture
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forgot to rate

WeeScot's picture
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A nice tasty healthy lunch - great for work. You can adapt it very easily to ingredients you need to use up in the fridge - I used chives instead of parsley, worked well as I also had no spring onion. Any colour pepper is good, sweetcorn works well instead of peas and I added some extra cucumber. Used wild and basmati rice, no mayo or oil to keep it a bit healthier and it was still really nice if a bit of a variant of the original recipe!

hannah1992's picture
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Simple & quick.

I added cucumber, peppers, cheese, sweetcorn & spring onions to mine. I think for me it would be better as a side dish rather than the main meal as rice gets a bit bland and boring after a while.

ninahunter's picture

Did this one with fueselli pasta,,lovely

saraht01's picture
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Really lovely recipe and v easy, needed loads more lemon juice tho. Will defo be making again!

my-petal's picture
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this is a great recipe! made it with sweetcorn instead of peas, as I don't like cooked peas..and added a little red onion sliced thinly as well..

freakyfreida's picture
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i decided to make it warm. Not exactly my taste but it was really nice ;)

freakyfreida's picture
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Not exactly to my tastes but it's nice ;)

yasminmaxi's picture
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Love it! I'm a student and I made it to have for my lunch everyday... saves time and money! two things that us students lack!

lesleyannmills's picture
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A great recipe for left over rice. I added the olives but will have to leave them out next time as not everyone in my family like them. A really nice recipe that I will use again.

suemurphy2010's picture
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I swapped the green olives for black and left out the olive oil, one of the best rice dishes we've enjoyed in a long while and so easy to make.

andrealphus's picture

I thought there were hygiene issues with keeping cooked rice more than 24 hours to do with mites/bacteria that breed quickly within the rice grains, however, I have seen advice stating everything from one day to one week for storing cooked rice in a fridge!

jose81's picture
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just made this for second time - lovely. No peas so used sweetcorn instead and no olives either. Added bit more lemon juice and needs seasoning VERY well. Will make again.

andynun's picture
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I also make this regularly for lunch at work. Half the quantities above and it does me for three days. I use brown rice too, and throw in some frozen sweetcorn along with the peas. Whichever supermarket I'm in, they've always run out of flat leaf parsley, so I've used chopped up thyme which works fantastically.

elektra63's picture
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Made this for a barbeque and left out the tuna as some people didn't like it. It was a huge success, very tasty (made loads) and I will definitely be making it again. Oh, I added fresh coriander instead of parsley, but that's just 'cos I love coriander!

clareevans's picture
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I love making this for my lunch at work, its really tasty and yet so little effort required. I make it with brown rice and it works just as well :-)

garpau's picture
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This is really tasty, only made half as it was just for me and hubby, also left out the olives. Will be making again soon.

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