This French Tuna and Rice Salad is a summer staple in my family—refreshing, simple, and full of flavor. Growing up, it was one of those dishes we had on repeat during the warmer months. It’s light yet nourishing, easy to throw together (perfect for busy weeknights!), and even better the next day. I love making it for potlucks, packing it up for summer picnics, or serving it as a no-fuss dinner with a sliced baguette.
I love this salad for how little cooking it requires and how quickly it comes together (hello, post-beach-day dinner!). Plus, the briny capers and Dijon vinaigrette bring so much flavor to an otherwise very basic rice and veggie salad. Not to mention the canned tuna, which adds a boost of protein and omega-3s. It’s just a perfect summer salad!
Tuna and Rice Salad Recipe Notes
Get Creative:
The proportions I share in the ingredient list are just a starting point—feel free to adjust based on what you have or what you’re craving. Add more corn, green beans, tomatoes, or rice as you like. If you do, just be sure to scale up the dressing quantities a bit so everything gets evenly coated. For instance, I often toss in a second can of tuna for an extra protein boost, especially if we’re having this as a main meal.
Rice:
While technically, you can use any rice for this recipe; I recommend sticking white or brown rice or long-grain rice like jasmine or basmati.
Dressing:
While I usually wait to add dressing until right before serving when making most salads, this is one of the rare salads that actually tastes better after it’s had time to soak in all the flavors. Letting it sit for 30 minutes—or even overnight—allows the rice and veggies to really absorb the vinaigrette and brine from capers.
Capers or Cornichons?
Do you have to add capers? Technically, no—but I highly recommend it. Their briny tang adds so much character to the dish. Not a fan of capers? Try chopped cornichons (gherkins) instead. And if you enjoy them, a few anchovies are a delicious addition too.
Selecting Canned Tuna:
One thing I always look for when choosing tuna, especially during pregnancy and when feeding my son, is that it’s been tested for mercury levels and, whenever possible, sustainably sourced. Safe Catch is a brand I like as it’s been third-party tested for mercury levels.
If you don’t have canned tuna on hand (or simply prefer something else), canned salmon also makes a great alternative. 🙂
Shortcuts to save time!
Use prepackaged rice:
Save time by using prepackaged rice—most are ready in just 90 seconds! My personal favorite is Lotus Foods Brown Rice. It’s one of the only brands I’ve found that doesn’t include seed oils or unnecessary additives.
Alternatively, if you’re making rice for dinner earlier in the week, double the batch and save the extra for this salad.
Use Frozen Veggies:
While fresh seasonal green beans and corn are always more flavorful (nothing beats fresh corn during the summer), I often use frozen veggies for convenience. On busy days, they’re a lifesaver. I just boil a bit of water, cook them until al dente, let them cool, and toss them in. You can even prep them ahead of time and store in the fridge until you’re ready to assemble the salad.
PrintFrench Tuna and Rice Salad (Salade de Riz au Thon)
This easy tuna and rice salad is a light, flavorful meal made with tuna, fresh veggies, and Dijon vinaigrette. Perfect for summer lunches or busy weeknight dinners. Quick to make and packed with protein!
Ingredients
Ingredients:
- 1 cup cooked rice
- 1 can (5 oz) tuna, drained
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup French green beans, cooked and chopped
- 2 tbsp capers or cornichons, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, chopped
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar (or white wine vinegar)
- Juice of 1/2 lemon
- Salt and freshly ground black pepper, to taste
Instructions
1. Cook the Rice
Cook the rice according to package instructions. Once done, fluff with a fork and allow it to cool completely before assembling the salad. See notes above on rice.
2. Combine the Ingredients
In a large mixing bowl, add the cooked rice, canned tuna, cherry tomatoes, cucumber, corn, green beans, capers (or cornichons), parsley, and chives.
3. Make the Dressing
In a small bowl, whisk together the olive oil, Dijon mustard, vinegar, lemon juice, salt, and pepper until well combined.
4. Assemble the Salad
Pour the dressing over the salad and toss until evenly coated. Taste and adjust seasoning as needed. Serve chilled or at room temperature. Note: For the best flavor, let the salad sit in the fridge for at least 30 minutes to allow the ingredients to absorb the dressing.
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