French 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.