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Tuna Rice Salad

A comforting and flavor-packed Tuna Rice Salad featuring tender rice, savory tuna, fresh veggies, and a sweet and tangy homemade dressing, perfect for any meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish, Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 425 g can of tuna in spring water, drained Recommend John West or Champion for great flavor
  • 1 cup uncooked long-grain white rice Basmati or jasmine for extra aroma
  • 1/4 cup red onion, diced Adds a delightful crunch
  • 100 g feta cheese, crumbled Using Danish feta is recommended
  • 1 pc red capsicum, diced For that gorgeous color
  • 2 pcs Lebanese cucumbers, diced Refreshing and crisp
  • 1/3 cup roasted almonds, chopped Can substitute with walnuts
  • 1/3 cup sweet chilli sauce Adjust based on spice preference
  • 1/4 cup vinegar Apple cider or white wine vinegar works well
  • 1/4 cup peanut butter Smooth or crunchy depending on taste
  • 1 tsp salt Or to taste

Method
 

Cooking the Rice
  1. In a medium pot, add 1 cup of rice and 2 cups of cold water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes or until all the water is absorbed.
  2. Remove from heat and let it cool.
Preparing the Dressing
  1. While the rice is cooking, in a small bowl, whisk together 1/4 cup peanut butter, 1/3 cup sweet chilli sauce, 1/4 cup vinegar, and 1 tsp salt until smooth and creamy.
Combining Ingredients
  1. In a large mixing bowl, add the cooled rice. Flake the drained tuna with a fork and add it to the bowl along with the diced cucumber, capsicum, onion, crumbled feta, and chopped almonds.
Dressing the Salad
  1. Pour the dressing over the salad and toss gently until everything is well coated.
Serving
  1. Enjoy right away or chill for an hour before serving to allow the flavors to meld.

Notes

Storage: Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead: You can cook the rice and prep veggies a day in advance. Consider adding fresh herbs like cilantro or parsley for garnish.