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Tuna Rice Salad

Summer days are made better with a cold tuna rice salad! Mix in your favourite ingredients and enjoy this salad by the beach or when the heat is just too much!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, lunch, Side Dish
Cuisine: European, Italian, malta, Mediterranean
Keyword: Rice, salad
Servings: 4


  • 300 g rice ribe or arborio
  • 2 cans tuna in olive oil 240g
  • 50 g green and black olives
  • 150 g cherry tomatoes quartered
  • 2 eggs quartered
  • 2 bell peppers diced
  • 40 g peas
  • 70 g corn
  • 30 g pickled onions
  • juice of half a lemon
  • 1 tbsp dried mint
  • 1/2 tbsp dried dill
  • 1 tsp black pepper
  • 1/2 tsp salt


  • Cook the rice according to instructions. I cooked my ribe rice in a large pot of boiling water for about 10-12 minutes.
  • Once cooked, drain the rice and spread it over a baking dish in a thin layer so that it cools quickly.
  • While the rice is cooling, prepare all the other ingredients as needed. Reserve about 2 tablespoons of the olive oil that was in the tuna can.
  • In a small bowl combine together the reserved olive oil, lemon, dried mint, dried dill, salt and pepper.
  • Mix the rice together with the chopped ingredients with the olive oil mixture.
  • Serve immediately or cold.


optional: mozzarella, mussels, cucumber, kidney beans, white beans, other pickled veg