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:
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.