If you have tuna and rice at home
If you have tuna and rice at home, this quick, fresh, and protein-packed salad with feta and eggs makes the perfect fast lunch! Simple ingredients come together for a tasty meal in minutes.
When you need something fast, filling, and, dare I say, fun to make, this rice tuna salad checks every box. It’s one of those meals where you just toss everything into a bowl and somehow end up with something tasty and satisfying. The creamy bits of feta, hearty tuna, and a hint of crunch from the cucumbers make every bite a good one.
If you’re like me and enjoy variety in your salads, you’ll love that this recipe can be customized in so many ways. Toss in more veggies, try a different cheese, or make it more Mediterranean-inspired. And if you’re craving something along the same lines, try my couscous salmon salad for another quick, protein-packed option, or the simple Mediterranean salad – it’s always a hit. Or, if you’re in the mood for something heartier, the classic Olivier salad (salata de boeuf), a traditional Romanian favourite, makes for a comforting and filling choice.
There’s really no need for complex cooking skills here—if you can boil rice, you’re good to go! And for an equally easy option with a bit of a twist, try a warm chickpea and lentil salad, which also doubles as a vegan option. From salads like grilled eggplant salad (salata de vinete), a must-try for eggplant lovers, to a classic easy potato salad for a more filling side, you’ll have plenty of options to mix and match based on your mood. So let’s dive in and whip up this quick, tasty rice tuna salad!
Tuna Rice Salad – Quick and Easy
This salad is the ultimate lifesaver for those days when the thought of cooking feels like climbing a mountain! I love spending time in the kitchen whipping up meals from scratch and giving my kids the best, but sometimes you just hit that wall. If it were up to me, I’d probably survive on toasties all day! But when you’re in charge of breakfast, lunch, and dinner every single day—and let’s not forget the endless appetite of growing kids—it can be a bit overwhelming.
That’s where this delicious tuna rice salad swoops in to save the day! So if you have tuna and rice at home, make this recipe, it’s quick, easy, and incredibly satisfying. Plus, if you have a rice cooker to do the heavy lifting for you, that’s even better! Just toss everything together, and you’ve got a meal that’s not only nutritious but also keeps the kiddos happy and fueled. It’s the perfect balance of convenience and taste, making it a win-win for busy families!
Why You’ll Love This
If you have tuna and rice at home, this salad is packed with benefits: it’s easy, takes minimal prep, and is super customizable. It’s perfect for meal-prepping and stores well in the fridge, making it a convenient option for busy days. Plus, it’s loaded with protein from the tuna, eggs, and feta, keeping you full and energized longer!
What You’ll Need to Make Tuna Rice Salad
- Rice: The base of the salad, giving it a filling, hearty texture. Make sure it’s cooked and cooled.
- Canned Tuna: Provides protein and a slightly savoury bite that pairs well with the rice and veggies.
- Green Onions: Adds a light, fresh taste without being overpowering.
- Cucumber: A bit of crunch for texture. If you prefer, you can peel it for a smoother bite.
- Feta Cheese: Creamy, tangy, and a perfect match with tuna. Feel free to swap it with another cheese you like.
- Boiled Eggs: More protein to keep you fuller for longer. Chop them finely so they blend nicely with the rice.
- Salt and Pepper: Simple seasonings that bring everything together.
How to make Tuna Rice Salad
You’ll love this easy rice tuna salad! It’s quick to make and uses simple ingredients for a fresh, satisfying meal. We’ll walk you through each step, from cooking the rice to tossing it all together for the perfect balance of hearty tuna, creamy feta, and crunchy cucumber.
Follow our step-by-step guide to make it even easier and enjoy a delicious homemade salad in no time!
- Cook the Rice
Rinse the rice, then cook in boiling water until tender. Let it sit covered for 5 minutes, then fluff and cool to room temp. If you have a rice cooker, feel free to use that instead! - Prep the Ingredients
Drain and flake the tuna. Chop green onions and cucumber, and cube the feta and boiled eggs. - Assemble the Salad
In a large bowl, combine the rice, tuna, onions, cucumber, feta, and eggs. Season with salt and pepper. - Toss and Serve
Gently toss everything together. Serve immediately or chill for 30 minutes if you like.
Here’s another variation I love to whip up: a rice salad with cherry tomatoes, cucumber, feta cheese, and tuna. This version shines when you use quality tuna – you can buy it by clicking the link, —I buy mine in bulk every couple of months and find it so handy for quick meals.
Toss it on pizza, make tuna melts with red onion on fresh bread, or add it to potato patties, pasta, or even sushi cups and onigiri. These recipes are perfect for those days when you want something tasty without spending a ton of time in the kitchen. Simple, versatile, and always a hit!
Substitutions
- Tuna: Swap with canned salmon or shredded cooked chicken for a different protein.
- Feta Cheese: Try goat cheese, shredded cheddar, or even crumbled blue cheese.
- Green Onions: Diced red onion or chives also work well here.
- Cucumber: Bell peppers can add colour and crunch if cucumbers aren’t your favourite.
Variations to make Tuna Rice Salad
- Mediterranean Twist: Add a handful of chopped olives, sun-dried tomatoes, or a sprinkle of dried oregano.
- Veggie-Packed: Toss in chopped bell peppers, grated carrots, or even a handful of spinach for extra veggies.
- Spicy Kick: Add diced jalapeños or a dash of hot sauce if you like a bit of heat.
Expert Tip
If you’re making this salad ahead of time, keep the cucumbers and feta separate until you’re ready to serve. This keeps everything from getting soggy and ensures each bite is as fresh as the first.
Serving Suggestions
This rice tuna salad is filling on its own, but it’s also great with a few extras on the side:
- Crusty Bread: Serve with a slice of crusty baguette for a bit of crunch.
- Soup: Pair with a simple vegetable soup or a bowl of gazpacho for a lighter meal.
- Mixed Greens: Serve over a bed of lettuce for extra greens in each bite.
Storage
This rice tuna salad keeps well in an airtight container in the fridge for up to 3 days. For the freshest taste, add the cucumbers and feta just before serving if you plan to store it for later.
FAQs
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Simple Rice Tuna Salad with Feta and Eggs | Quick Meal Prep Recipe
Equipment
- Mixing bowl
- Knife
- Cutting board
Ingredients
- Rice – 300g ( jasmine rice or long-grain white rice)
- Canned tuna – 2 small cans drained
- Green onions – 4 chopped
- Cucumber – ½ chopped into squares
- Feta cheese – 100g about 3.5 ounces, cubed
- Boiled eggs – 3 cubed
- Salt and pepper – to taste
Instructions
Cook the Rice
- Rinse 300g of rice under cold water until the water runs clear. This step removes excess starch, which helps keep the rice grains separate.
- In a medium saucepan, bring 600 ml of water to a boil. Add the rinsed rice to the boiling water.
- Once the water returns to a boil, reduce the heat to low, cover, and let the rice cook for about 10-12 minutes (or until the water is absorbed and the rice is tender).
- Turn off the heat and let the rice sit, covered, for 5 minutes to finish steaming. Fluff with a fork and spread it on a plate or baking sheet to cool completely to room temperature.*If you have a rice cooker, feel free to use that instead!
Prep the Ingredients
- Drain the canned tuna and flake it into bite-sized pieces.
- Chop 4 green onions into small pieces.
- Dice ½ cucumber into squares, peeling if desired for a smoother texture.
- Cube 100g (about 3.5 ounces) of feta cheese into small pieces.
- Cube 3 hard-boiled eggs after peeling.
Assemble the Salad
- In a large mixing bowl, combine the cooled rice, flaked tuna, chopped green onions, diced cucumber, cubed feta, and boiled eggs.
- Season with salt and pepper to taste.
Toss and Serve
- Gently toss all the ingredients together until they’re well mixed.
- Serve immediately or refrigerate for about 30 minutes if you prefer it chilled.
Video
Notes
Tips and Tricks
- Cool the Rice: Avoid adding hot rice to the salad to keep the other ingredients crisp.
- Add Dressing for Extra Taste: A light vinaigrette or drizzle of olive oil and lemon juice can add even more taste if you prefer.
- Chill Before Serving: If you have time, refrigerate the salad for 30 minutes after mixing—it tastes even better chilled.
