Tuna salad - recipe options and cooking methods. Simple salad with tuna and rice How to find tuna salad with rice

25.03.2023 Construction

Salad with tuna and rice is an easy dish for the whole family, full of vitamins. Try it best recipes from our selection!

The recipe for tuna salad is very simple, and can be prepared in 15 minutes; the ingredients can be found in any store, and some don’t even need to go anywhere, because everyone has such products. The dish is very light, but at the same time filling due to the rice. Canned tuna gives the salad a rich fishy taste, but we don’t notice a strong and tasteless fish smell. In addition, the salad is very “elastic”, its recipe can be changed depending on a person’s preferences and diet, for example, if you cannot have mayonnaise, then you can replace it with unsweetened Activia yogurt. Or if you don’t like eggs, you don’t have to add them to the salad; it won’t change the taste.

1 can Canned tuna in a can
100 gr. Rice
200 gr. Canned corn
2 pcs. Boiled eggs
1 piece Onion
100 gr. Mayonnaise
2 pinch
Ground black pepper

Boil the rice, after rinsing it under cold water, and set it to cool.

Boil the eggs hard (15 minutes), and also set them to cool.

Open the canned tuna and drain all the liquid.

Place the tuna in a salad bowl and mash it with a fork.

Open the canned corn (I prefer to use Bonduelle corn, it is very tasty and young), drain all the liquid from it.

Add corn to tuna.

Cut the cooled boiled eggs into cubes.

Mix all the ingredients.

Add mayonnaise and mix.

Sprinkle a little black pepper on top (or to taste).

Recipe 2: Tuna salad with rice and corn (with photo)

For lovers of dishes using canned fish, we suggest preparing this simple salad, in which tuna goes well with rice.

Chicken egg 2 pieces
Onion 1 piece
Salt 5 grams
Rice 100 grams
Mayonnaise 3 tbsp. spoons
Dill 3 sprigs
Ground black pepper 3 grams
Corn 200 grams
Canned tuna 1 can

We get acquainted with the list of proposed products for the fish salad and prepare the ingredients for the implementation of the recipe according to the specified quantities. The amount of salt and ground black pepper is given conditionally. When adding these spices, be guided by your taste preferences. Mayonnaise for dressing fish salad with rice is purchased (store-bought), but you can also prepare it yourself (experienced housewives know how to do this).

First of all, for a salad with canned tuna, you should boil the rice. Place the washed rice in a saucepan and cover the rice with water. Boil the rice until tender (season the water with a little salt). To prevent the rice in the salad from turning into porridge, rinse the finished rice under cold water and then place it in a sieve to drain excess liquid. For our canned fish salad, the rice must cool completely.

There is another ingredient in the recipe that should be boiled first. This - chicken eggs. But if you had to tinker with rice, then anyone can handle boiling eggs. During the cooking process, chicken eggs should become “hard”. Place the eggs in a saucepan after boiling under cold water. When cleaning, the shell will come off much easier. Finely chop the cooled chicken eggs for salad.

Clear onions. Depending on the size, use a whole onion or only half, as in our case. Finely chop the peeled onions for fish salad.

The recipe uses canned corn. Open the jar of this ingredient and transfer the corn kernels to a sieve to drain the liquid. Rinse fresh herbs, such as dill. Pat the greens dry with a paper towel. Using a knife, chop fresh dill.

We also got to the main ingredient of the proposed dish - canned tuna. Remove the fish pieces from the jar and place them in a bowl. Next, the tuna needs to be thoroughly mashed. For the process, use a regular fork.

All ingredients for the fish salad are prepared. Transfer the food into a large cup. Season the salad with spices (salt and ground black pepper). Season the tuna and rice salad with the required portion of mayonnaise. Do not use too much mayonnaise so that the salad does not turn into mush. Mix the ingredients with a spoon.

It is not recommended to serve this fish salad right away, no matter how much you would like to show off your culinary masterpiece. The tuna and rice salad should sit in the refrigerator for at least one hour.

The prepared salad can be offered to guests or household members in bowls.

Recipe 3: Salad with Canned Tuna, Cucumber and Rice

Parboiled rice (in bags) 2 bags
Canned peas 1 can
Boiled eggs 4 pieces
Tuna in oil 1 can
Pickled cucumbers 7 pieces (medium size)
1 onion (medium size)
Mayonnaise 2 tablespoons
Vegetable seasoning to taste
Canned pepper, several pieces (optional)

Boil the rice until cooked and cool by draining the water. Eggs need to be hard-boiled, just like rice, cooled, and then peeled.

Drain the water from the peas and the oil from the tuna. Peel the onions and rinse the pickles.

Eggs, cucumbers and onions need to be cut into small cubes. You can also mash the tuna with a fork to make smaller pieces, but on the other hand, they will fall apart right in the salad when you mix everything, so I think there is no need for unnecessary movements.

When everything is prepared, all you have to do is transfer all the ingredients into a deep salad bowl, add vegetable seasoning to taste, season with mayonnaise and mix thoroughly to distribute the ingredients, spices and dressing.

Salad with tuna, rice and pickled cucumber It turns out very satisfying, so it can be served as a main dish after a hot dish, for example, after soup. This salad stores just as well, so if you have any left over, you can put it aside for the next day. Bon appetit!

Recipe 4, step by step: layered salad with rice and tuna

Canned tuna: 1 can
Rice: ½ cup
Eggs: 2 pieces
Apple: 1 small
Cheese: 100 g
Mayonnaise: 150 g
For decoration: Corn, pomegranate seeds, green onions, lemon

Recipe 5: salad with rice, tuna and pickled cucumbers

This is a very simple recipe gourmet salad with rice and tuna. In small rosettes it will look simply wonderful on the table! Perfect as a snack and complement any dinner. The ingredients are inexpensive yet sophisticated: tuna, lemon, long-grain rice, vegetable oil, pickled cucumbers. As you can see, the composition is dietary and light.

canned tuna in own juice– 1 can (185 grams),
long grain rice – 100 grams,
pickled cucumbers – 2-3 pieces,
vegetable oil,
lemon juice – 0.5 pcs.,
ground black pepper.

Cook the rice for the salad in advance so that it has time to cool thoroughly. You can cook it the night before and store it in the refrigerator before you start preparing the salad. It is very convenient to use rice, which is sold in cooking bags: it is very easy to prepare, and you can immediately see the portion. A packet is just a portion for two.

Boil the rice in salted water until tender, cool. If the rice does not turn out crumbly, rinse it in cold water and strain through a colander or sieve. The water must drain completely!
Next, pour the cereal into a salad bowl.

We take out the pickled cucumbers, dip them in a napkin to free them from the brine. Cut off the ends and cut into small cubes. Pour the cucumbers into the bowl with the rice. If the cucumbers are very juicy, then you can pre-slice them on a sieve so that the brine drains a little.

Opening the tuna. If we find a small fish with bones, skin or even a head in the jar, then it is not tuna. The jar can contain either whole steaks or pieces of pulp. Unfortunately, today tuna is often faked. Drain the juice from the fish, if you have a large piece in the jar, mash it with a fork, put it in a salad bowl with the previous ingredients.

Sprinkle the salad with prepared ground pepper or immediately grind the peas in a mill.

It is better to use freshly squeezed lemon juice straight from the fruit, rather than concentrated. Wash the lemon with cold water, dry with a towel, cut off half and squeeze the juice into the salad. We determine the amount of juice according to taste. This could be a third or the entire half of a lemon.

It turned out very fragrant and appetizing! Before serving, cool the salad in the refrigerator, put it in a beautiful salad bowl or in portioned sockets, or form it into a ball. In general, as your imagination tells you.

Recipe 6: Tuna salad with rice and tomatoes without mayonnaise

The main ingredient around which all the flavors are built is, of course, tuna in oil. This is generally a very tasty fish, which has a pleasant aroma and tastes like beef. It is this fact that makes tuna so popular in cooking, because you can prepare many different, interesting dishes from it.

To the tuna we add boiled rice (you need to take long-grain rice so that it is crumbly), fresh tomatoes and cucumbers. We also add onions for spiciness. We season this dish olive oil, mixed with lemon juice and sprinkle with spices at your discretion. The recipe is for 4 servings.

tuna (natural in oil) – 200 g,
rice (long grain) – 1 tbsp.,
ripe tomato fruits – 1 pc.,
cucumber (fresh) – 150 g,
onion – 100 g,
finely ground sea salt or table salt,
spices - to taste,
olive oil (vegetable) – 4 tbsp.,
lemon fruit – 0.5 pcs.

Boil the rice until cooked, but first sort it out and rinse it thoroughly several times in running water. And then we put the rice in a saucepan and fill it with hot salted water, based on the proportion: take two parts of water for one part of rice.

We take the tuna out of the can and divide it into pieces.

We wash the cucumbers and cut them first lengthwise, and then cut them into large slices.

We wash the tomato fruits, cut them in half and cut out the stalk, and then cut them into pieces.

Chop the onion into half rings.

Mix vegetables with rice and tuna, add salt and spices.

And then season with oil and freshly squeezed lemon juice.

A salad with tuna, beans and tomatoes is also delicious, which is easy to prepare according to our recipe. Bon appetit!

Recipe 7: Tuna Salad, Crackers and Rice (step by step)

Connoisseurs of healthy food will appreciate the salad. Tuna is rich in polyunsaturated fatty acids and has high content protein at low calorie content.

The salad consists of several layers: rice is placed on a layer of crackers, tuna and onions are placed on top, then eggs.

crackers 8 pcs
boiled eggs 2 pcs
canned tuna 200 g
white onion 0.5 pcs
boiled rice 100 g
homemade mayonnaise 150 g

Boil the eggs, peel and chop finely.

Mash the canned tuna and combine with chopped onions. Pepper and salt to taste.

Cook the fluffy rice, add mayonnaise, mix well.

Place saltine crackers in a single row.

Spread the prepared rice over it.

Then add tuna and onions.

Cover with another layer of cookies.

Distribute eggs mixed with mayonnaise on top.

This is what the finished dish looks like.

Recipe 8: Tuna Salad with Eggs and Pickles

Simple and quick to prepare dishes have always been favorites among busy housewives. Salads using canned products are a very tasty and uncomplicated appetizer that is not embarrassing to put on the table and does not take much time to prepare. In particular, a salad with canned tuna and rice, which is especially popular both during everyday meals and at holiday feasts. Typically, canned tuna in cans is sold in its own juice or oil, which makes the salad juicy even without the use of additional dressing. Salad with tuna and rice – perfect dish, the ingredients in which are perfectly combined with each other.

Boiled white rice – 80 g;
Onions – 40 g;
Apple vinegar – 30 ml;
Canned tuna – 0.5-1 can;
Pickled cucumbers – 2 pcs;
Boiled eggs – 2 pcs;
Mayonnaise to taste.

Peel the onions, cut into small cubes and place in a small bowl. Next, you need to marinate the onion to rid it of bitterness and pungent odor, while leaving juiciness. To do this, pour boiling water over the onion, drain the water after a minute. Add a pinch of sugar and apple cider vinegar to it. Marinate for 10 minutes. Can also be used regular vinegar, but then the onion will not acquire a refined aroma. You can also replace the onions with green or sweet red onions in this salad.

Boil the rice in salted water in advance and cool it. For preparing salads, it is best to use long-grain rice, as round rice can boil and turn the dish into porridge.

Place the cooked rice in a bowl and add pickled cucumbers cut into strips. If the salad is prepared in the summer season, then pickled cucumbers can be replaced with fresh vegetables.

Add canned tuna to bowl. Do not rush to pour all the oil or juice from the jar into the salad, as if there is excess liquid, the dish will not hold its shape. It is best to mix all the ingredients first, and then, if the salad turns out to be too dry, add the remaining liquid from the jar to it.

Strain the onion from the marinade and add it to the salad. Separate the yolks from the boiled eggs and cut the whites into small strips, which also add to the bowl.

Thoroughly mix the salad with tuna, rice and pickled cucumber, seasoning to taste with a little mayonnaise, salt and pepper.

Fit the salad tightly into a pan set on a serving plate.

Grate the yolk on a fine grater and sprinkle it over the surface of the salad.

Carefully remove the form and decorate the salad with fresh herbs. You can serve this light snack either immediately after cooking or by letting it soak for 1-2 hours in the refrigerator.

Recipe 9: Tuna Salad with Dijon Mustard and Rice

Delicious, hearty salad with tuna, rice and egg, suitable for both dinner and festive table. The delicate structure, interesting taste, and slight spiciness of this dish will definitely appeal to both men and women. I recommend!

tuna in its own juice - 0.5 cans;
green onion - 0.5 bunch;
black olives without pits - 20 g;
boiled rice - 2-3 tbsp. l.;
eggs - 2-3 pcs.;
Dijon mustard - 1 tsp;
French mustard - 1 tsp;
salt - a pinch;
refined vegetable oil - 2-3 tbsp. l.;
ground black pepper - to taste;
boiled egg yolk - 1 pc.

Grind everything thoroughly with a spoon until smooth (mayonnaise consistency). If it gets too thick, add another spoon. vegetable oil.

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Are you a real lover of fish salads?! Well then, you will definitely like the recipe in this article, and our recipe is this: salad with canned tuna and rice. Let’s say right away that the dish is nutritious, which means those who like to go on diets can avoid our salad.

Hearty tuna, rice and corn salad

Cooks on a diet can avoid this salad recipe with canned tuna and rice, as this dish is very filling and high in calories. Here we have carbohydrate rice, and everything is seasoned with mayonnaise, not olive oil, goodbye diet, as they say! Our salad is wonderful with rice and canned tuna, at the family table or served at a friendly feast. It usually takes half an hour to prepare, so you can prepare it right before family or friends arrive. Now we will go through the list of necessary components:

5 chicken eggs.
Corn in a jar - 1 pc.
200 grams of rice.
2 cans of tuna.
Half a head of red onion.
A bunch of green onions.
A bunch of parsley.
Mayonnaise “by eye”.
Seasonings and salt to your taste.

The salad preparation process - step by step

We will describe the procedure step by step so that you get a correct and naturally tasty salad with canned tuna, rice and egg.

The scheme of culinary “movements” is as follows:

Pour rice grains into a saucepan and place under running cold water; we need to rinse the rice so that it is not sticky. Wash until the water runs clear. We rinse, add water to the rice again, pour in the cereal so that the water is twice the amount of grains of rice. Pour salt into the water, stir and set the rice to cook. Cooking lasts 20 minutes with the lid on and low heat. The water should completely evaporate. Remove the pan and let our rice porridge cool.
Place chicken eggs in a saucepan, fill them with water and let them cook. We need “hard” eggs, boil the eggs, remove the shells and cut them not too coarsely.
Now we work on the onion, remove the husks, wash the head, and cut it in half. We take only one half and chop it finely. Now it’s the turn of the green onions, wash them and chop them finely.
We take a deep salad bowl, as well as jars of tuna, open them and pour the fish into the salad bowl. We arm ourselves with a fork for chopping pieces of fish. We don’t pour the oil somewhere, but pour it into a salad bowl.
Open a can of canned corn, pour out all the corn, and place the grains in a salad bowl with chopped tuna. Add the remaining ingredients - onion, rice, mayonnaise, eggs, parsley and seasonings. Mix the ingredients.

Cooking the dish at home is over; in just 30 minutes you have prepared a delicious and nutritious salad with rice and canned tuna. We hope that our instructions were completely clear to you and you did not have any difficulties while executing the recipe.

First you need to boil chicken eggs. Rice (round or long) needs to be washed and boiled in slightly salted water. Cool the eggs, peel and cut into cubes. Pour into a deep salad bowl.

Next up fresh cucumber. It needs to be washed and be sure to check for bitterness. If necessary, the peel can be cut off. Cut the vegetable into cubes. Add to the salad bowl with the eggs.

Onions need to be peeled, washed and chopped in a convenient way. We also pour it into a common salad bowl.

Open a can of tuna using a can opener. There is tuna in pieces, and there is a special purpose - for salads.

We put the canned tuna in the salad; you don’t have to pour out the liquid, as the salad will be too “liquid.”

Meanwhile, the rice was cooked. It needs to be cooled a little and added to the salad.

It wouldn't hurt to add fresh herbs to the salad. You can choose it at your discretion, for example, parsley, dill or green onions. The greens need to be washed and shake off excess moisture.

Next, pour the greens into the salad with canned tuna and rice and mix. You can add salt and pepper and spices. Season with 1-2 tbsp. vegetable oil. It is not necessary to infuse the salad; you can serve it immediately. This salad is perfect for dinner. Bon appetit!

Step 1: Prepare the rice.

Rinse the rice thoroughly under cold running water. Then put it in a clean saucepan and fill it with one glass of water. Place the pan on the gas and wait until the water boils, then stir the rice and cover with a lid. Reduce gas and cook 15-20 minutes. There is no need to stir anymore. At the very end, after the rice is ready, add salt and only now stir.

Step 2: Prepare the tuna.

Use a can opener to open a can of tuna. Hold the metal lid with your hand or use a special strainer to drain the liquid. Mash the tuna meat with a fork, turning it into a kind of paste.

Step 3: Prepare the onion.

Peel the onion by removing the husks, roots and rinsing with water. To prepare this salad, we need to chop the onion very finely, and it is best to grate this vegetable or chop it in a blender. I'll choose the grater option.

Step 4: Prepare the corn.

Open a can of canned corn in the same way as a can of tuna and drain the liquid. That's it, you don't need to grind it anymore.

Step 5: Mix lettuce.

In a suitable sized salad bowl, mix all the prepared ingredients, including boiled rice. Add salt or other seasonings if you find it necessary. At the end, add mayonnaise and mix thoroughly again. Place the tuna and rice salad in the refrigerator for 15-20 minutes, if time allows you, however, you can serve it like that without cooling.

Step 6: Serve the salad.

Serve tuna and rice salad in portions. You can decorate it with fresh parsley or dill, as well as green onions. To add a slight sourness, you can add a thin slice of lemon.
Bon appetit!

This salad can also be prepared by adding a boiled egg to it. This move will make this dish more satisfying.

You can also do without adding mayonnaise, making the salad more dietary.

Canned tuna and rice salad can be served beautifully by lining the bottom of a serving plate with lettuce leaves.

Dear friends, today I want to introduce you to a beautiful and very delicious salad"Water drop". This is a salad with tuna and rice, fresh cucumber and canned corn, as well as hard cheese. Thanks to this selection of ingredients, it turns out juicy, which is why, I think, it has such a name.

The first time I tried the “Drop of Water” salad with canned tuna and rice was in a cafe – it was its name that captivated me. And after trying it, I realized that its taste is simply excellent. This is a layered salad; I remembered all the ingredients and the order in which they were placed and prepared them at home for the next holiday.

All the guests also liked this dish, they even asked me for the recipe for tuna salad and rice. Now I often make it - and not only for guests, but also just for family, for example, for dinner or as a snack for lunch. I will be happy to tell you how to prepare a salad with tuna and rice, so that you can pamper your loved ones and guests with a delicious and beautiful dish.

Ingredients:

100 gr. canned tuna
30 grams of rice;
3 tbsp. mayonnaise;
3-4 tbsp. canned corn;
1 small cucumber;
2 small hard-boiled eggs;
30 grams of hard cheese;
greens for decoration.

How to prepare tuna and rice salad “A Drop of Water”:

Rice is the ingredient that needs to be pre-cooked for the salad; all other products do not require additional preparation. Boil the rice in salted water until tender. The rice should not be wet, but dry, crumbly, but ready.

And we can immediately start creating the “Drop of Water” salad with tuna and corn, rice and cucumber. I really like the portioned serving puff salad, such as this one, is served separately to each guest. But for this it is better to use a special molding ring; with its help the salad will look very neat. This can be a metal ring purchased in a store, or made yourself from plastic bottle. So, place the ring on a plate and put the ingredients in it. The first layer is rice.

Lubricate it with mayonnaise.

Then add a layer of tuna canned in oil. I used canned tuna for salads, it's already shredded. If you have canned food with tuna in large pieces, then it is better to crush it with a fork on a separate plate. Before using in the Drop of Water salad.

The next layer is corn.

And then - fresh cucumber, cut into small cubes. After that comes a layer of mayonnaise. Please note that there is no mayonnaise between the layer of corn and cucumber. The point is that a fresh cucumber is juicy on its own, so don't get carried away with too much salad dressing.