Rice Salad with Vegetables and Tuna

Rice Salad with Vegetables and Tuna

Rice Salad with Vegetables and Tuna


  • 1 1/2 cups Arborio or Carnaroli rice
  • 1 cup canned tuna in oil, drained
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup fresh or frozen peas
  • 2 carrots, diced
  • 1 cucumber, diced
  • 10 cherry tomatoes, halved
  • 1/2 cup black olives, pitted and sliced
  • 2 hard-boiled eggs, quartered
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 lemon
  • Fresh basil, chopped
  • Salt and pepper to taste



  1. Cook the Rice:

    • Bring a large pot of salted water to a boil. Cook the rice until al dente according to package instructions.
    • Drain and rinse under cold water to stop the cooking process. Set aside.
  2. Prepare the Vegetables:

    • In a pot of boiling water, cook the peas for 2-3 minutes, then drain and rinse under cold water.
    • Dice the bell peppers, carrots, and cucumber. Halve the cherry tomatoes.
  3. Assemble the Salad:

    • In a large bowl, combine the cooled rice, tuna, bell peppers, peas, carrots, cucumber, cherry tomatoes, and olives.
    • Add the quartered hard-boiled eggs.
  4. Make the Dressing:

    • In a small bowl, whisk together the olive oil, lemon juice, chopped basil, salt, and pepper.
  5. Mix and Serve:

    • Pour the dressing over the rice mixture and toss gently to combine.
    • Chill the salad in the refrigerator for at least an hour before serving for the flavors to meld.
    • Garnish with additional basil if desired and serve cold.


Rice Salad with Vegetables and Tuna is perfect for a light summer meal, bursting with fresh flavors and vibrant colors. Enjoy your refreshing dish!

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