Tuna Rice Salad

Very nourishing and yet simple to make salad from canned tuna, rice, corn, avocado, eggs and tomatoes. No mayonnaise! This salad always comes to my mind when I have leftover rice.

Tuna Rice Salad

You can add english cucumber to this salad.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings


  • 2 hard boiled eggs peeled
  • 1 can (150 g) tuna in its own juice drained
  • 100 g fully cooked rice
  • 1 avocado
  • 1 can whole kernel sweet corn drained
  • 2 medium tomatoes cut into 6-8 wedges
  • 1/4 red oinon peeled and cut in half-moon
  • Salt and freshly ground black pepper
  • 3 Tbs olive oil
  • Green onion or fresh dill minced


  • In a nice big serving plate, mash tuna using a fork. Add rice and stir to combine.
  • Cut the avocado in half, using a sharp knife, slice through the avocado lengthwise until you feel the knife hit the pit. Remove the pit and dice avocado into cubes.
  • Add avocado, corn, tomatoes, and red onion. Carefully mix. Season with salt and pepper to taste and drizzle with olive oil.
  • Slice eggs into quarter. Arrange them on top of the salad. Garnish with green onion.
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