Brown rice and tuna salad

Instead of a rich mayonnaise dressing, try this rice salad with a homemade dressing.

Ready in

1 hour

Serving size

Serves 4 – 6


  • Salad
  • 1 cup (250 ml) uncooked brown rice
  • ½ tsp (2,5 ml) salt
  • 1 x 170 g tin tuna in brine, drained
  • 2 tomatoes, cut in wedges
  • ½ cucumber, halved and sliced
  • ½ cup (125 ml) frozen whole kernel corn, rinsed
  • 1 carrot, chopped
  • 2 tbsp (30 ml) chopped fresh parsley
  • 1 tbsp (15 ml) chopped fresh mint or origanum
  • Dressing
  • 3 tbsp (45 ml) sunflower or olive oil
  • 2 tbsp (30 ml) white grape vinegar
  • black pepper to taste
  • 1 tbsp (15 ml) lemon juice


  1. Salad: Place rice and salt in a pot and cover with water.
  2. Bring to the boil and simmer for 40 minutes or until tender. Drain, rinse and allow to cool.
  3. Dressing: Mix ingredients in a bowl until well blended.
  4. Stir tuna, veggies and herbs into the rice with the dressing.
  5. Serve as a light meal or lunch.


  1. Replace tuna with leftover chicken.

Brown rice and tuna salad

Brown rice and tuna salad

This salad is so refreshing and delicious! All you need to make it is a few basic ingredients.

Brown rice and tuna salad

This recipe is from Cooking from the heart, 1st edition

Download the recipe book

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