Tuna Rice Salad Recipe

Name: Tuna Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups raw japanese short-grain rice, cooked in a rice cooker according to directions; 1 teaspoon salt; ½ cup mayonnaise; 1 tablespoon curry powder; ½ teaspoon black pepper; 1 (6 ounce) can tuna; 1 cup celery, chopped fine; 2 stalks green onions, sliced very thin; 2 tablespoons parsley, chopped fine; 2 cups iceberg lettuce, thinly sliced

Servings: persons

2 cups raw japanese short-grain rice, cooked in a rice cooker according to directions
1 teaspoon salt
½ cup mayonnaise
1 tablespoon curry powder
½ teaspoon black pepper
1 (6 ounce) can tuna
1 cup celery, chopped fine
2 stalks green onions, sliced very thin
2 tablespoons parsley, chopped fine
2 cups iceberg lettuce, thinly sliced

1
Cook rice in rice cooker according to rice cooker directions.
2
After rice is cooked, spread hot rice over entire 15 inch platter.
3
While rice is still hot, sprinkle with salt.
4
Add mayonnaise and mix and spread again on entire platter, pat with back of spatula to flatten rice mixture.
5
Sprinkle curry powder and black pepper evenly over rice.
6
Drain canned tuna and spread evenly over spices and rice.
7
Place celery, parsley, and green onions over the tuna.
8
Lastly, place a rim of lettuce around the entire rim of the platter, about 3 inches wide.
9
Serve when cooled.
10
Do not refrigerate the rice salad since the rice becomes hardened; instead eat the salad a few hours after it is made.

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 cups raw japanese short-grain rice, cooked in a rice cooker according to directions, 1 teaspoon salt, ½ cup mayonnaise, 1 tablespoon curry powder, and more.

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

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

Tuna Rice Salad

How did you like this recipe?

Frequently Asked Questions