My tuna rice salad: the secret to amazing summer lunches!
Jun 18, 2026Lou0 comments
My Tuna Rice Salad: The Secret to Amazing Summer Lunches!
By LouNeary Cuisine Expert • Updated June 23, 2026
Ah, rice salad! We love it for its simplicity, but let's be honest, it can quickly become a little... sad. For me, it's THE recipe that saves my summer lunches, impromptu picnics, or even evenings when I'm feeling lazy. But beware, not just any rice salad! Mine has zing, color, and a taste that will make you say "more!" Ready to rediscover this classic?
Why my rice salad is the best?
The first time I made a rice salad, it was a disaster. Sticky rice, flavorless vegetables, timid seasoning... In short, a culinary catastrophe! I quickly realized that for a "smashing" rice salad, you need a few little tricks.
To avoid a dry and bland rice salad, the secret is in the choice of rice and the balance of flavors. You don't use just any rice, and you definitely don't forget the generous seasoning that will coat every grain and every vegetable. That's what makes all the difference! At my place, we prioritize fresh, seasonal produce—it's the foundation for a vibrant dish.
Ingredients
For 4 people
🍚200 gBasmati or Thai rice
🐟200 gTuna in oil (drained)
🌽150 gCanned corn
🍅200 gCherry tomatoes
🥒0.5 pieceCucumber
🫒50 gBlack or green olives
🥚4 piecesHard-boiled eggs
🌿1 small bunchFresh parsley
🥣1 tbspDijon mustard
🧪2 tbspCider vinegar
🫒4 tbspQuality olive oil
🧂1 pinchGuérande salt
🌶️1 pinchFreshly ground pepper
Steps for a perfect result
Step 1How to cook rice for a perfect salad? Rinse your Basmati or Thai rice under cold water until the water runs clear. This is essential to prevent it from sticking! Cook it in a large pot of salted boiling water according to package instructions, but aim for al dente rice. Once cooked, drain it and rinse it under cold water to stop the cooking and cool it down. Let it drain well and cool completely. This is the key to a light and airy salad.
Step 2 While the rice cools, prepare the other ingredients. Cook your eggs until hard-boiled (about 10 minutes after boiling), then cool and peel them. Cut cherry tomatoes in half, cucumber into small cubes, and finely chop fresh parsley. Drain the tuna and corn. Cut hard-boiled eggs into quarters or cubes, as you prefer.
Step 3What's the secret to a game-changing vinaigrette? In a large salad bowl, prepare your vinaigrette. Add Dijon mustard, cider vinegar, Guérande salt, and freshly ground pepper. Whisk thoroughly, then slowly drizzle in the olive oil, continuing to whisk to create a homogeneous emulsion. A good vinaigrette is what binds all the flavors together!
Step 4How to assemble the ingredients for maximum flavor? Once the rice is completely cold, add it to the salad bowl with the vinaigrette. Then add the flaked tuna, corn, tomatoes, cucumber, olives, and hard-boiled eggs. Mix gently so as not to crush the ingredients. Taste and adjust seasoning if necessary. Feel free to add a little more fresh parsley for the finishing touch.
Step 5 Cover the salad bowl and refrigerate for at least 30 minutes, ideally 1 to 2 hours. This resting time allows the flavors to blend and intensify. Believe me, patience is a virtue in cooking!
My chef's tips (but shhh!)
To vary the pleasures, I love adding feta cubes, capers, or even some chopped fresh mint leaves. And if you don't have tuna, shrimp or cold chicken cut into cubes will also do the trick. This salad is super versatile, have fun! You can prepare it the day before, it will only be better.
Caution: Do not leave your rice salad at room temperature for too long, especially with tuna and eggs. This is a dish that appreciates freshness! Store it in the refrigerator and consume within 2 days.
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