How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Tuna and Brown Rice Salad?

You need 7 ingredients. The key ingredients include: 5 ounces cooked brown basmati rice (or 2.5oz raw brown basmati cooked until tender), 3 tablespoons fresh salsa, dip, 2 scallions, sliced, 2 ounces red kidney beans, and more.

Is Tuna and Brown Rice Salad suitable as seafood?

Yes, Tuna and Brown Rice Salad falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Tuna and Brown Rice Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tuna and Brown Rice Salad Recipe

Name: Tuna and Brown Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces cooked brown basmati rice (or 2.5oz raw brown basmati cooked until tender); 3 tablespoons fresh salsa, dip; 2 scallions, sliced; 2 ounces red kidney beans; 2 ounces roasted red peppers, from a jar drained and sliced; 1 (3 ounce) cantuna steak in brine, drained and flaked; salad leaves, to serve

Fresh, crisp and full of flavor — this Tuna and Brown Rice Salad is a must-try. Made with basmati rice, fresh salsa, scallions and red kidney. Easy step…

This Tuna and Brown Rice Salad relies on simple, everyday ingredients such as fresh salsa, dip, scallions, sliced, red kidney beans and salad leaves, to serve. It comes together quickly and makes 4 servings, at about 218 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

5 ounces cooked brown basmati rice (or 2.5oz raw brown basmati cooked until tender)
3 tablespoons fresh salsa, dip
2 scallions, sliced
2 ounces red kidney beans
2 ounces roasted red peppers, from a jar drained and sliced
1 (3 ounce) cantuna steak in brine, drained and flaked
salad leaves, to serve

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Quick Info

Servings
4 servings
Calories
218 kcal
Category
Seafood

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