photo: Rice Tuna Salad

Rice Tuna Salad

Rice and canned tuna salad recipe is very simple and fast to cook. It is only necessary to boil in salted water long-grained rice and chicken eggs until they are ready, then crush the ingredients and put them in layers in a salad bowl, greasing each layer with mayonnaise. It is convenient to form the salad using a cooking ring or sides from a detachable baking form. Salad can also be served in small serving plates or wide glasses. This recipe will help when guests unexpectedly rushed into the house or you need to feed quickly your hungry households with a hearty lunch.
30 min


  • Canned tuna
    185 g
  • Egg
    3 pcs
  • Long-grain rice
    100 g
  • Cucumber
    2 pcs
  • Mayonnaise
    50 g
  • Green onion
    50 g
  • Salt
    - to taste


  • 1. Carefully wash long-grained rice, pour with cold water and add salt to taste. Let's cook the cereal to readiness. Lay rice cooled to room temperature on the bottom of the salad bowl. On top, apply a thin mayonnaise net so that the tuna and rice salad stays juicy.
  • 2. Open a can with tuna and drain the oil. Mash fish fillet with a fork. Put mashed tuna over a layer of rice. On top, let’s apply a thin mayonnaise net.
  • 3. Wash fresh cucumbers and cut off the tails. Grind vegetables on a large grater. Squeeze cucumbers from excess juice and put them on top of the fish. Let's salt the vegetables to taste and grease with a small amount of mayonnaise.
  • 4. Do you put eggs in salad? We do. Let’s boil hard the chicken eggs, cool, peel from the shell and grate on a large grater. Lay out grated eggs in a salad bowl, salt and grease with mayonnaise.
  • 5. Wash green onion feathers and cut into thin rings. Put the crushed green onions over the salad.
  • 6. Rice and tuna salad is ready. You can serve it immediately after cooking or previously let it infuse in the fridge for 1-2 hours.

    Bon Appetite!