Tuna Rice Salad Recipe

Why tuna rice salad is really popular during summer is that it’s cool, filling, and very easy to like.

The rice gives it a little more weight, so it feels like lunch and not just a side bowl pretending to help.

Cucumber and tomatoes keep it crisp, while the feta adds a salty, creamy edge.

The lemon juice and olive oil keep it clean and bright without turning the bowl soggy.

I like this one on days when I want something fresh, but I still need it to hold me over for a while.

If you have cooked rice in the fridge already, youre halfway there.

Watch How to Make The Best 

Ingredients You Need

• 1/2 cup cucumber
• 1/2 cup brown rice, cooked
• 1/4 cup white onion
• 4 cherry tomatoes, halved
• 3 oz canned tuna in water
• 1 oz feta cheese
• 1 tsp lemon juice
• 1 tsp olive oil
• Salt
• Black pepper

How to Make The Yummiest Tuna Rice Salad

 

1. Add the cucumber to a mixing bowl.

2. Add the cooked brown rice right after it.

3. Add the white onion and the halved cherry tomatoes.

4. Add the tuna and break it up into smaller flakes.

5. Add the feta cheese over the top of the bowl.

6. Drizzle in the lemon juice.

7. Pour in the olive oil.

8. Season the bowl with salt and black pepper.

9. Toss everything together until the rice, tuna, and vegetables are mixed all the way through.

10. Keep tossing just until the feta and tuna are spread around the bowl, then stop so the cucumber stays crisp.

11. Spoon the salad into a serving bowl and serve.

Why This Bowl Lands So Well

The brown rice makes the salad more satisfying, but the lemon and cucumber keep it from feeling heavy.

The feta melts into the rice just a little as you toss, giving you small, creamy bites without needing a thick dressing.

Little Notes Before You Toss

Use rice that has cooled so the vegetables stay crisp and the feta keeps its shape better.

Break up the tuna before the final toss so you don’t end up with one big chunk in the middle.

Toss gently once the feta goes in because it can crumble fast, and that’s not the worst thing in the world, but still.

What Goes Well With It

This bowl is good with extra cucumber on the side or a few lettuce leaves if you want to stretch it out.

It also works beside fruit, crackers, or nothing at all if lunch needs to happen fast.

Fridge Time

Keep it covered in the fridge for up to 2 days.

Give it one quick toss before eating because the lemon and olive oil settle at the bottom.

Things People Ask

Does the feta make it taste heavy?

No, it gives the bowl a salty, creamy bite, but the lemon keeps the whole thing light.

Can you taste the onion a lot?

You notice it, but it gets balanced by the rice, cucumber, and tuna.

Use The Extra Feta

If you have feta left, crumble it over another salad or a piece of toast with tomato later on.

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