Vegetable Tuna And Rice Salad Recipes

EASY TUNA RICE SALAD

Easy Tuna Rice Salad image

This Easy Tuna Rice Salad is so simple to make, but tastes great. Perfect for a light lunch, as part of a picnic or at a potluck/buffet. Alternatively, serve with a green side salad and some crusty bread for a more substantial meal.

Provided by Eb Gargano

Time 20m

Number Of Ingredients 12

Ingredients

150 g white rice ((I like to use basmati rice, but long-grain works well too.))
1 small red, orange or yellow pepper (diced)
¼ cucumber (diced)
10 cherry tomatoes (diced)
6 small mushrooms (diced)
145 g tin tuna (drained)
200 g tin sweetcorn (drained)
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar ((or apple cider vinegar))
Salt and pepper to taste
4 tablespoons olive oil

Steps:

Cook the rice according to the packet instructions, drain in a sieve and then cool by running cold water over the rice. Rest the sieve on the saucepan to drain the rice fully.
While the rice is cooking and draining, make the dressing. Put the mustard, white wine vinegar, salt and pepper in an old jam jar (or similar) and stir to mix together. Add the olive oil and then screw on the lid of the jar and shake to combine.
Chop up all the vegetables into small pieces and put in a large bowl, add the tuna and sweetcorn and the cooled drained rice and stir well to combine
Add the dressing and stir well again.
This can be served immediately or put in the fridge to serve later. I like to serve it with a little green salad - tossed in the remains of the dressing and with a big chunk of crusty white bread.

Nutrition Facts : Calories 367 kcal, Carbohydrate 46 g, Protein 13 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 114 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

TUNA AND VEGETABLE SALAD

Tuna and Vegetable Salad image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 10

Ingredients

8 ribs celery from the heart with leafy tops, chopped
6 plum tomatoes, chopped
One 15-ounce can chick peas, drained
1 medium onion, chopped
A handful flat-leaf parsley leaves, coarsely chopped
1/2 cup pitted black olives, coarsely chopped
Two 6-ounce cans Italian tuna, drained
2 lemons
1/3 cup olive oil
Salt and freshly ground black pepper

Steps:

In a bowl combine celery, tomatoes, chick peas, onions, parsley and olives. Flake tuna and add to the salad. Dress salad with juice of 2 lemons and about 1/3 cup olive oil. Season the salad with salt and pepper and toss.

MEDITERRANEAN RICE SALAD WITH VEGETABLES

Mediterranean Rice Salad with Vegetables image

This colorful Mediterranean rice salad is a great summertime dish. I used fresh zucchini, carrots, and bell peppers, but you can add any vegetable you like. Replace rice with couscous, farro, or barley, if you prefer.

Provided by lacucinadinadia

Categories Salad Grains Rice Salad Recipes

Time 43m

Yield 4

Number Of Ingredients 13

Ingredients

4 cups water
2 cups uncooked white rice
2 tablespoons extra-virgin olive oil, divided
1 teaspoon herb salt
1 tablespoon chopped capers
1 sprig fresh parsley, chopped
½ lemon, zested
3 zucchini, peeled and grated
2 carrots, peeled and grated
½ yellow bell pepper, cut into cubes
½ red bell pepper, cut into cubes
1 lemon, juiced
salt to taste

Steps:

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 18 to 20 minutes. Remove from heat and pour enough cold water on top of the cooked rice to cover it. Stir to cool. Drain well; transfer rice into a bowl. Stir in 1 tablespoon olive oil and season with herb salt.
Mix capers, parsley, and lemon zest in a small bowl; add to rice. Mix in zucchini, carrots, yellow bell pepper, and red bell pepper. Season with remaining 1 tablespoon olive oil, lemon juice, and salt.

Nutrition Facts : Calories 455 calories, Carbohydrate 87.9 g, Fat 8 g, Fiber 5.8 g, Protein 9.7 g, SaturatedFat 1.2 g, Sodium 385.2 mg, Sugar 5.4 g

HELP-YOURSELF TUNA RICE SALAD

Help-yourself tuna rice salad image

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

Provided by Good Food team

Categories Lunch, Side dish, Snack

Time 30m

Number Of Ingredients 11

Ingredients

approx 900g/2lb cold cooked rice (about 400g/14oz uncooked rice)
400g tuna in springwater
200g frozen petits pois , defrosted
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

Steps:

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.
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.

Nutrition Facts : Calories 328 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.22 milligram of sodium

TUNA SALAD WITH RICE AND VEGETABLES

Tuna Salad With Rice and Vegetables image

Simple recipe, quick prep, and makes a complete meal. It is great to bring with you to work since it will endure several hours at room temperature. Use your favorite rice, and you can substitute any vegetable you like. Also, the apple vinegar is optional but recommended.

Provided by omniminded

Categories One Dish Meal

Time 7m

Yield 1-1 1/2 quarts, 2-4 serving(s)

Number Of Ingredients 7

Ingredients

30 ounces canned light chunk tuna in water (strained)
2 tablespoons apple cider vinegar (optional)
9 tablespoons mayonnaise or 9 tablespoons Miracle Whip
5 tablespoons grey poupon creamy light Dijon mustard
5 tablespoons sweet relish
4 cups cooked rice
1 cup cooked sweet peas

Steps:

Strain as much water as you are able from the tuna.
Combine all ingredients except rice and peas in order of ingredients listed inside a quart size (or larger) Glad Ware container.
Mix thoroughly. (That makes the Tuna Salad.).
Mix in the rice.
Mix in the peas.
Eat, or cover and store in the refrigerator.

Nutrition Facts : Calories 1368.3, Fat 28.3, SaturatedFat 4.6, Cholesterol 145, Sodium 2643.6, Carbohydrate 147.8, Fiber 6.5, Sugar 19.6, Protein 123.8

TUNA, RICE AND BEAN SALAD

Tuna, Rice and Bean Salad image

If you can stir cooked rice, salad greens, flaky tuna and a few other goodies together, you can make this tasty, 15-minute salad.

Provided by My Food and Family

Categories Home

Time 15m

Yield 4 servings, 2-1/2 cups each

Number Of Ingredients 8

Ingredients

2-2/3 cups cooked long-grain white rice, cooled
2 cups tightly packed torn mixed salad greens
3 cans (5 oz. each) tuna, drained, flaked
1 pkg. (16 oz.) frozen corn, thawed
1 can (15.5 oz.) kidney beans, rinsed
2 stalks celery, sliced
1/2 cup chopped red onions
1/4 cup KRAFT Tuscan House Italian Dressing

Steps:

Combine ingredients.

Nutrition Facts : Calories 520, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 33 g

RICE SALAD WITH FRESH TUNA

Rice Salad With Fresh Tuna image

Provided by Florence Fabricant

Categories dinner, main course, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 cup long-grain rice
Salt
1/4 cup extra-virgin olive oil, or more to taste
1/2 small red onion, finely chopped
1 clove garlic, minced (optional)
1/4 cup chopped fresh mint leaves
1 cup packed, flaked cooked fresh tuna
1/4 cup dry white wine
Freshly ground black pepper

Steps:

Add rice to a large pot of boiling salted water. When water returns to boil, cook until tender, about 15 minutes. Drain well. Place rice in a serving bowl, and fold in enough olive oil to keep it from sticking.
Stir in red onion, garlic and mint. Fold in cooked tuna. Add white wine and additional oil to taste.
Season to taste with salt and pepper; allow to marinate one hour. Check seasonings before serving.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 12 grams, Carbohydrate 39 grams, Fat 14 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 2 grams, Sodium 341 milligrams, Sugar 1 gram, TransFat 0 grams

VEGGIE TUNA SALAD

Veggie Tuna Salad image

Three-fourths veggies to one-fourth tuna. Spicy and wholesome! Great on whole wheat pita pockets with spring mix salad tucked in. Spoon onto crackers or make into sandwich; could be mixed into cooled spiral pasta.

Provided by Sara s

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 8

Ingredients

3 (5 ounce) cans tuna, drained
½ jicama root, peeled and diced
½ cup mayonnaise, or as needed
7 tablespoons prepared mustard
3 stalks celery, finely chopped
¼ cup freshly chopped parsley
3 radishes, cut into matchsticks
2 tablespoons steak seasoning

Steps:

Mix tuna, jicama, mayonnaise, mustard, celery, parsley, radishes, and steak seasoning in a bowl until well blended.

Nutrition Facts : Calories 143.6 calories, Carbohydrate 9.3 g, Cholesterol 18 mg, Fat 6 g, Fiber 2.8 g, Protein 13.3 g, SaturatedFat 0.9 g, Sodium 984.7 mg, Sugar 2.1 g

TUNA RICE SALAD

Tuna Rice Salad image

Most of my recipes-including this one-were developed from my experiments with leftovers. This salad is also delicious prepared with leftover chicken or turkey instead of tuna.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

3 cups cooked rice
1/4 cup olive oil
4-1/2 teaspoons cider vinegar
1/4 teaspoon salt
Dash pepper
1 can (6 ounces) tuna, drained and flaked
2 medium tomatoes, chopped
1 small cucumber, peeled, seeded and diced
2 tablespoons chopped onion
Lettuce leaves
2 hard-boiled large eggs, sliced
Pimiento-stuffed olives and lemon wedges, optional

Steps:

Place rice in a medium bowl. Combine oil, vinegar, salt and pepper; pour over rice and toss to coat. Stir in the tuna, tomatoes, cucumber and onion. Line a serving platter with lettuce; top with salad. Garnish with eggs, olives and lemon if desired.

Nutrition Facts :