Best Tuna Rice Salsa 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 RICE SALSA SALAD

Tuna Rice Salsa Salad image

Sandwiches can get boring so why not try packing a quick salad. If you're eating rice or pasta you can cook a bit extra so there is some left over for lunch the next day. Then add a couple of spoons of flavour-packed salsa dip, a few bits from the store cupboard and hey presto a colourful healthy salad.

Provided by English_Rose

Categories Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

5 1/2 ounces cooked brown rice (or 2oz raw brown rice cooked until tender)
3 tablespoons salsa
2 scallions, sliced
2 ounces red kidney beans, drained and rinsed from a can
2 ounces roasted red peppers, drained and sliced from a jar
3 ounces tuna in brine, drained and flaked
salad leaves, to serve

Steps:

Mix the rice with the salsa, scallions, beans and peppers. Season to taste. Gently fold in the tuna.
Place a handful of leaves at the base of your lunch box or serving bowl, then heap the rice salad on top. If you like top with a bit of extra salsa to taste.

TUNA RICE SALAD

Tuna Rice Salad image

I got this recipe from an ex-SIL and we have enjoyed it for years. So easy to make, cool and light, and yet filling.

Provided by Cloudtears

Categories Tuna

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 cups leftover cooked rice (cold)
1 (6 ounce) can tuna (I prefer water packed)
2 stalks celery (chopped)
3 green onions (chopped, be sure to include some of the greens)
1/2 cup mayonnaise (can be Lite) or 1/2 cup salad dressing (can be Lite)

Steps:

Mix all of the ingredients together using just enough mayonnaise to bind everything.
Add salt and pepper to taste.
Cover and place in refrigerator for an hour or more.
Place an ice cream scoop full on a lettuce leaf and garnish as desired.

Nutrition Facts : Calories 303.1, Fat 12.1, SaturatedFat 2, Cholesterol 23.8, Sodium 243.2, Carbohydrate 35, Fiber 0.9, Sugar 2.5, Protein 12.7

TUNA RICE SALAD

Tuna Rice Salad image

This is a Tuna Rice Salad that I like on a bed of shredded lettuce or lettuce leaves for a warm summer lunch or dinner. I have also used it for a side dish at cookouts. Great for the non-meat eaters. You can add additional chopped veggies in if you want. Hope you enjoy.

Provided by Robin Batterson

Categories Lactose Free

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup brown rice (cook according to package and cooled)
2 (5 ounce) cans tuna, drained
1 (14 ounce) can garbanzo beans, drained
1/2 cup olive, sliced (Salad style, drained)
1/2 cup carrot, grated
1 (1 ounce) package salad dressing mix, dry (good seasons or store brand works fine)
1/4 cup white vinegar
1/4 cup vegetable oil
3 tablespoons water

Steps:

Cook Brn. Rice according to package and cool. Add tuna, garbanzo beans, olives and carrots together. Add dressing and toss together.
Chill well and serve over shredded lettuce or lettuce leaves for main dish, or just as a side dish.

Nutrition Facts : Calories 539.8, Fat 21.4, SaturatedFat 3.3, Cholesterol 26.9, Sodium 484.5, Carbohydrate 60.7, Fiber 6.9, Sugar 1.1, Protein 25.4

SALSA TUNA SALAD

Salsa Tuna Salad image

I perk up this fresh-tasting tuna salad with flavorful salsa. Bright corn and green pepper add pretty color to the mixture. Served on a bed of lettuce, it makes a great light lunch. -Jennifer Harris, Skellytown, Texas

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1/2 cup plain nonfat yogurt
1/4 cup salsa
1/4 teaspoon pepper
2 cans (5 ounces each) reduced-sodium chunk white tuna, drained and flaked
1 cup frozen corn, thawed
1 cup chopped green pepper
Lettuce leaves, optional

Steps:

In a large bowl, combine the yogurt, salsa and pepper. Stir in the tuna, corn and green pepper. Serve in a lettuce-lined bowl if desired.

Nutrition Facts : Calories 122 calories, Fat 1g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 153mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges