Summer Rice Salad with Tuna, Cucumber & Cherry Tomatoes
Looking for an easy and refreshing summer lunch? This Summer Rice Salad with Tuna is a simple way to turn leftover rice into a delicious, satisfying meal.
The best part? You only need 1 cup of cooked rice. I highly recommend using rice from the day before because chilled rice has a firmer texture and works especially well in a cold rice salad.
Combine the rice with albacore tuna, cherry tomatoes, cucumber, raisins and fresh cilantro, then toss everything with lime juice, balsamic vinegar and extra-virgin olive oil. The result is fresh, colorful and full of Mediterranean-inspired flavor.
⭐ Recipe Highlights
- Uses just 1 cup of cooked rice
- Perfect for using leftover rice from the day before
- Ready in about 25 minutes
- Fresh, light and satisfying
- Made with protein-rich albacore tuna
- Sweet raisins balance the tangy lime and balsamic
- Perfect for lunch, a light dinner or a summer gathering
- Can easily be made ahead and refrigerated
- Prefer a creamy salad? Use mayonnaise instead of the olive oil and balsamic dressing.
Why Use Leftover Rice?
Using cold rice from the day before is one of the easiest ways to make this recipe. The rice has already cooled and firmed up, so it stays separate instead of becoming soft or mushy when you mix it with the other ingredients.
If you don’t have leftover rice, simply cook the rice and allow it to cool completely before preparing the salad.
Can I Use Mayonnaise?
Absolutely! If you prefer a creamy tuna rice salad, replace the olive oil and balsamic vinegar with mayonnaise. For extra freshness, add a squeeze of lime juice to the mayonnaise before mixing it into the salad.
Frequently Asked Questions
Can I use leftover rice for this summer rice salad?
Yes! Leftover rice is actually my preferred option. Use about 1 cup of cold cooked rice for this recipe.
Can I make this salad with freshly cooked rice?
Yes. Cook the rice, then let it cool completely before adding the tuna and vegetables.
Can I prepare this rice salad ahead of time?
Yes. Refrigerate the salad for at least 15 minutes before serving. This also gives the flavors time to come together.
Can I use mayonnaise instead of olive oil and balsamic vinegar?
Yes. Mayonnaise creates a creamy version of this summer rice salad. Add a little lime juice for a fresh, tangy flavor.
What can I serve with tuna rice salad?
It works beautifully as a light lunch or dinner, but you can also serve it as a side dish with grilled chicken, fish or vegetables.
A Simple Way to Enjoy Leftover Rice
Sometimes the easiest recipes are the best ones. With one cup of leftover rice, a couple of cans of tuna and a few fresh ingredients, you can create a colorful summer meal without spending much time in the kitchen.
Save this recipe for your next warm-weather lunch!
View Recipe:
Mediterranean Summer Rice Salad with Tuna, Cucumber & Cherry Tomatoes
4
servings30
minutes30
minutes300
kcalMediterranean Summer Rice Salad with Tuna, Cucumber & Cherry Tomatoes is a fresh, and easy summer salad made with fluffy rice, albacore tuna, juicy cherry tomatoes, crisp cucumber, sweet raisins, and fresh cilantro. Tossed with lime juice, balsamic vinegar, and extra-virgin olive oil, this healthy rice salad is refreshing and perfect for a quick lunch, light dinner, or summer gathering.
Ingredients
1 cup cooked rice, cooled
2 cans albacore tuna, drained
1 cup cherry tomatoes, chopped
1 cucumber, diced
¼ cup raisins
Fresh cilantro, chopped
Fresh lime juice
Balsamic vinegar
Extra-virgin olive oil
Salt and black pepper, to taste
Directions
- Use leftover rice: If possible, use 1 cup of cooked rice leftover from the day before. Cold rice works perfectly for this salad. If you don’t have leftover rice, cook 1 cup of rice according to the package directions and let it cool completely.
- Prepare the ingredients: Chop the cherry tomatoes and cucumber. Drain the two cans of albacore tuna and chop the fresh cilantro.
- Mix the salad: In a large bowl, add the cold rice, tuna, cherry tomatoes, cucumber, raisins, and cilantro.
- Make the dressing: Add fresh lime juice, balsamic vinegar, extra-virgin olive oil, salt, and black pepper. Toss gently until everything is well combined.
- Refrigerate: Cover and refrigerate for 15 minutes to allow the flavors to come together while you set the table.
Serve: Give the salad a gentle toss before serving. Enjoy chilled as a refreshing summer lunch, light dinner, or side dish.
Notes
- For the best texture and flavor, use cold leftover rice from the day before. If cooking fresh rice, let it cool completely before adding it to the salad. You can prepare the salad ahead of time and keep it refrigerated until ready to serve.
