20-Minute Tuna Rice Salad

When you only have 20 minutes but still want a nourishing meal, this Tuna Rice Salad has you covered. Rice, tuna, corn, tomatoes, and crisp vegetables make it fresh and satisfying, while white balsamic vinegar brings everything together. Don't substitute regular balsamic here; white or red wine vinegar is a better alternative in a pinch.

Author: Jule’s Menu

Meal Type: Milk Free

Cuisine: Other

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 2 Servings

Calories: 345 kcal per serving

Ingredients

½ cup - basmati rice
9 ounces - cherry tomatoes
2 - spring onions
1 - bell pepper
5 ounces - canned tuna in olive oil
1 cup - frozen corn
2 tablespoons - white balsamic vinegar
salt and pepper

Instructions

Place the rice in a fine-mesh sieve and rinse thoroughly under cold running water. Transfer it to a saucepan with 1 cup (250 ml) water and bring to a boil. Reduce the heat to low, cover, and simmer gently for about 10 minutes, or until the water has been absorbed and the rice is tender. Remove from the heat and let it rest, covered, for another 2 minutes. Fluff with a fork and let cool slightly.
Meanwhile, wash the bell pepper, tomatoes, and spring onions. Cut the bell pepper into small cubes, halve or quarter the tomatoes depending on their size, and thinly slice the spring onions.
Add the thawed corn and tuna, including the oil from the can, to a large bowl with the vegetables and slightly cooled rice. Toss until well combined, then season to taste with white balsamic vinegar, salt, and black pepper.

Nutrition