The Best Tuna & Rice Salad

The Best Tuna and Rice Salad that you will ever taste!

Indulge in the tantalizing flavors of this tasty Tuna and Rice Salad, a dish that perfectly combines freshness, vibrancy, and a delightful medley of textures.

With each bite, you'll experience a harmonious blend of, fluffy rice grains, and a burst of colorful vegetables.

The succulent chunks of tuna are expertly paired with crisp cucumbers, juicy cherry tomatoes, and tangy red onions, creating a symphony of flavors that dance on your palate.

The addition of fragrant herbs, such as dill and parsley, adds a refreshing touch, while the zesty lemon dressing ties everything together in a citrusy twist.

This best tuna and rice salad is not only a feast for the taste buds, but a feast for the eyes, with its vibrant hues and artful presentation.

Whether you are enjoying it as a light lunch or a side dish at a summer gathering, our Tuna and Rice salad is sure to leave a lasting impression and keep you coming  back for more.


  • 2 cups water
  • 1 cup white rice
  • 6 eggs
  • 1 small package frozen peas
  • 1 cup chopped celery
  • ¼ cup chopped onion
  • 1 4oz diced pimento
  • 1 cup mayonnaise
  • 1 tsp prepared mustard
  • 1 Tbsp lemon juice
  • ¼ cup sweet pickle relish
  • 1 9oz can solid tuna,         drained. You can also use Salmon if you like, it is delicious.
  • ¼ tsp dried dill weed

TIP;  If uncooked eggs, placed in a pot of cold water, raise to the surface, discard immediately they are off.

Part 1.

  • In a saucepan bring water to boil.  Add rice and stir.
  • Reduce heat, cover and simmer for 20 min
  • Remove from heat, and set aside to cool.

Recipe Part 2

  • Place eggs in a saucepan and cover with cold water.
  • Bring to boil and immediately remove from heat.
  • Cover and let eggs stand in hot water for 10 to 12 minutes.
  • Remove from hot water, cool, peel and chop.

Recipe Part 3.

  • Strain peas and place in large mixing Bowl
  • Add chopped eggs, rice, celery and onions; toss to combine, and set aside
  • In a separate bowl, stir the mayonnaise together with mustard, lemon juice, relish, tuna, dill,
  • salt and pepper until well blended.
  • Add to the vegetable mixture and toss to combine.
  • Cover and refrigerate for a minimum of 4 hours.
  • Toss once more before serving and serve chilled.

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