Rice and Tuna Salad

Pat Duran


This is nutritious salad great anytime of the year. Sometime I add whole corn , sometimes peas, and red bell peppers or diced tomatoes. You chose your add ins.
This one has red bell pepper and green onion added plus egg and sweet pickles.
Recipe from "Kitchen Chatter and Friends" cookbook #2- 1986.


★★★★★ 3 votes

15 Min


  • 2 c
    cooked rice of choice
  • 1/3 c
    salad dressing or mayonnaise
  • 1/4 tsp
  • 1/3 c
    coarsely chopped sweet pickles
  • 6 1/2 oz
    can alborcore tuna, drained and flaked
  • 1 Tbsp
    lemon juice
  • 2 stalk(s)
    green onion and some top greens
  • 1/4 c
    red bell pepper, diced
  • 2 large
    hard boiled eggs, sieved

How to Make Rice and Tuna Salad


  1. Mix together the rice, salad dressing, pepper and pickles. Chill for 30 minutes. Stir in tuna and remaining ingredients, except eggs. Gently combine, cover and store in refrigerator. Serve on salad greens or with sliced tomatoes. Garnish with finely sieved eggs.

Printable Recipe Card

About Rice and Tuna Salad

Course/Dish: Fish Tuna Salads Salads
Main Ingredient: Seafood
Regional Style: American

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