French Style Rice And Tuna Salad Recipe

I love this recipe because it’s a vibrant mix of fresh, simple ingredients that come together to create a refreshing and satisfying meal. The combination of flavors from the tuna, juicy cherry tomatoes, and zesty dressing makes it an absolute go-to when I want something quick, healthy, and delicious!

My French Style Rice and Tuna Salad is a dish that I absolutely adore, both for its simplicity and its flavor. I think you will too once you try it.

You may be wondering, what makes this salad French? Long grain white rice and tuna, for sure.

Olives? A must for any self-respecting French dish if you ask me.

And the dressing: with Dijon mustard and fresh lemon juice, it’s tangy, it’s fresh, and it’s the perfect complement to all those other ingredients. My only regret is that I didn’t make this dish sooner because it’s definitely been added to my rotation of light and delicious meal possibilities.

Ingredients

• Long Grain White Rice: Provides carbohydrates; the foundation of this filling dish.
• Tuna in Olive Oil: Rich in protein and healthy fats; adds a savory depth.
• Cherry Tomatoes: Fresh sweetness and a dose of vitamin C.
• Black Olives: Introduces a briny flavor; source of healthy fats.
• Red Onion: Adds a sharp, pungent bite; high in antioxidants.
• Cucumber: Crisp texture; hydrating and low in calories.
• Parsley: Fresh herbaceous note; rich in vitamins A and C.
• Lemon Juice: Bright acidity; boosts vitamin C content.

Ingredient Quantities

• 1 cup long grain white rice
• 2 cups water
• 1/2 teaspoon salt
• 1 can (5 oz) tuna in olive oil, drained
• 1/2 cup cherry tomatoes, halved
• 1/4 cup black olives, pitted and sliced
• 1/4 cup red onion, finely chopped
• 1/4 cup cucumber, diced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Optional: 1 hard-boiled egg, sliced

Instructions

1. In a medium saucepan, mix the long-grain white rice, water, and 1/2 teaspoon of salt. Heat over medium-high until it comes to a boil.

2. Upon reaching a boil, lower the heat to low, place a lid on the pot, and let it simmer for around 15 minutes or until the rice is done and the water has disappeared.

3. Take the saucepan from the heat; allow the rice to steam, still covered, for 5 more minutes. That is the final step in making sure the rice is perfectly cooked. After those 5 minutes, fluffy it with a fork. Allow it to cool. This is your final rice.

4. In a tiny basin, together whisk the extra virgin olive oil, the lemon juice, and the Dijon mustard until they are in an emulsion. Then, season to taste with salt and pepper.

5. In a big mixing bowl, combine the drained tuna, cooked rice, cherry tomatoes that have been halved, black olives that have been sliced, red onion that has been chopped finely, and cucumber that has been diced.

6. Place the dressing on the salad and softly mix it in such a way that all the components are embraced by the dressing.

7. Stir in the chopped fresh parsley and mix it gently into the salad.

8. Taste and re-season with more salt and pepper, if necessary.

9. Move the salad to a serving container.

10. If you are using it, garnish with sliced hard-boiled egg before serving. Enjoy your salad of rice and tuna, prepared in the French style.

Equipment Needed

1. Medium saucepan with lid
2. Measuring cups and spoons
3. Whisk
4. Small mixing bowl
5. Large mixing bowl
6. Fork
7. Knife
8. Cutting board
9. Serving bowl or platter

FAQ

• Can I use brown rice instead of white rice?Certainly, it is possible to use brown rice as a substitute, but you must make certain to alter the cooking time appropriately. That’s because brown rice requires longer cooking time than white rice.
• Is there a substitute for tuna in this salad?You can use canned salmon or cooked chicken instead of tuna.
• How long can I store this salad in the fridge?This salad can stay in an airtight container in the refrigerator for as long as 3 days. It can also be stored in an airtight container at room temperature for 1 day; do not add the dressing until just before serving.
• Can I add other vegetables to the salad?Certainly! You can include any vegetables you prefer, like bell peppers or carrots, for added color and crunch.
• Is it necessary to use tuna in olive oil?You can use tuna in water for a lighter dish, but I think the flavor really comes through when you use tuna packed in olive oil.
• What can I use instead of Dijon mustard?Whole grain mustard or a bit of honey mustard can be used as an alternative to Dijon mustard.
• Is there a vegan version of this salad?Indeed, you may leave out the tuna and hard-boiled egg. You can significantly boost the number of vegetables or the amount of plant-based protein you use in this dish and make a couple of other changes to yield a totally different, but equally delicious, salad.

Substitutions and Variations

1 cup of long-grain white rice can be switched for 1 cup of brown rice for a nuttier flavor and more fiber.
1 can (5 oz) tuna in olive oil can be swapped for 1 can (5 oz) tuna in water for a lighter option.
1/4 cup green olives can take the place of 1/4 cup black olives, if you prefer a milder taste.
2 tablespoons fresh parsley can be changed out for 2 tablespoons fresh cilantro. This will give a different flavor profile, but both herbs are green, grassy, and equally healthy.
1 teaspoon Dijon mustard can be replaced with 1 teaspoon mustard with whole grains for a coarser texture.

Pro Tips

1. Cool the Rice Quickly: After fluffing the rice, spread it out on a baking sheet to cool quickly. This prevents it from continuing to cook and helps to maintain the perfect texture for your salad.