Tuna Rice Salad

With summer upon us, hot meals are out and salads are in!

The following tuna salad provides a versatile option which could be used as a main meal, an easy packed lunch, or for hungry family members to help themselves to whenever they want!

Choose tuna in spring water as a lower salt option.

Tuna rice salad


  • Approximately 900g/2lb cold cooked rice (about 400g/14oz uncooked rice)
  • 400g tuna in spring water
  • tuna
  • 200g frozen petits pois, defrosted
  • 2 red peppers, peeled, de-seeded and diced
  • 3 tomatoes, chopped into small chunks
  • 5 spring onions, finely sliced
  • 1 bunch flat-leaf parsley, chopped
  • 4 tbsp mayonnaise
  • Juice 1 lemon
  • 2 tbsp extra-virgin olive oil


  1. Place the cooked rice in a large mixing bowl. Flake in the tuna. Then mix in the peas, peppers, tomatoes, spring onions, and parsley.
  1. Stir through the mayonnaise, lemon juice and olive oil.
  1. Cover the bowl with cling film or place in a large plastic container and enjoy!
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