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Tuna Rice Salad

A light and flavorful dish that combines tuna with fresh vegetables, creamy feta, and roasted almonds, perfect for picnics or light dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: Healthy, Mediterranean
Calories: 360
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 425 g canned tuna in spring water, drained Opt for wild-caught tuna for quality.
  • 1 cup uncooked long-grain white rice You can substitute brown rice for added nutrition, though cooking times will vary.
  • 1/4 cup red onion, diced Adds a nice crunch; feel free to use shallots for a milder taste.
  • 100 g feta cheese, crumbled Use Greek feta for genuine flavor.
  • 1 medium red capsicum, diced Bell peppers add vibrant color and sweetness.
  • 2 pieces Lebanese cucumbers, diced Fresh and crunchy, a must-have!
  • 1/3 cup roasted almonds, chopped Use slivered or sliced almonds if you prefer less work!
  • 1/3 cup sweet chili sauce Don't skimp on the quality; it makes a difference.
  • 1/4 cup vinegar Apple cider vinegar works well, but rice vinegar is also great.
  • 1/4 cup peanut butter Smooth or crunchy, your choice!
  • 1 tsp salt Taste as you go for the best results.

Method
 

Cooking the Rice
  1. Rinse 1 cup of long-grain rice under cold water to remove excess starch, then combine with 2 cups of cold water in a medium pot.
  2. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes or until water is absorbed and rice is fluffy. Remove from heat and let it cool.
  3. Fluff the rice with a fork before cooling for the best texture.
Making the Dressing
  1. In a small mixing bowl, whisk together 1/4 cup peanut butter, 1/3 cup sweet chili sauce, 1/4 cup vinegar, and 1 tsp salt until smooth and creamy.
  2. Alternatively, combine in a screw-top jar and shake well.
Combining Ingredients
  1. In a large mixing bowl, add the cooled rice, drained and flaked tuna, diced cucumbers, red capsicum, chopped red onion, crumbled feta, and roasted almonds.
Dressing the Salad
  1. Pour the prepared dressing over the salad and toss gently until well coated.
Serving
  1. Serve immediately for the best flavor or enjoy it later as the flavors meld beautifully!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. The salad can be made a day in advance; keep the dressing separate until serving.