Rice Salad with Tuna
This delicious rice salad with tuna is a lunchtime game-changer! It's ideal for meal prep, plus it's packed with chopped vegetables and tossed with lemon vinaigrette.
Servings: 4 Servings
Calories: 292kcal
Ingredients
- 3 cups cooked brown jasmine or basmati rice cooled (see Note 1)
- 4 ounce tuna canned in water drained and flaked
- ¾ cup chopped English cucumber
- ¾ cup chopped tomato
- ¾ cup chopped bell pepper red, yellow or orange
- 1 large celery stalk chopped
- 2 green onions thinly sliced (white & green sections)
- 1 tablespoon capers
- ¼ cup minced flat-leaf parsley
- Salt and pepper to taste
The vinaigrette:
- 2 tablespoons fresh lemon juice
- 2 teaspoons agave nectar or honey
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
Instructions
- In a large bowl, combine the cooled rice, tuna, cucumber, tomatoes, bell pepper, celery, green onions, capers and parsley. Stir to combine.
- Pour in the lemon vinaigrette. Stir again to combine. Taste and adjust seasonings to taste. Serve.
The vinaigrette:
- In a small bowl, whisk together the lemon juice, agave nectar, oregano, salt and pepper. While whisking, slowing pour in the olive oil
Video
Notes
Note 1: See How to Cook Brown Jasmine Rice. White jasmine rice, or brown or white basmati rice can be substituted.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1.25cups | Calories: 292kcal | Carbohydrates: 41.2g | Protein: 12.2g | Fat: 9.2g | Saturated Fat: 1.3g | Cholesterol: 12.7mg | Sodium: 346.5mg | Fiber: 4.6g | Sugar: 5.4g
