Sweet ‘N Sour Tuna Rice Salad

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Servings: 4 Difficulty: Intermediate
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A zesty, refreshing tuna salad with a tangy sweet-and-sour dressing.
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This vibrant Sweet ‘N Sour Tuna Rice Salad is a refreshing twist on classic cold salads, perfect for warm weather lunches or light dinners. The dish combines tender cooked rice with flaky water-packed tuna, crisp celery, sweet peas, and juicy fresh tomatoes. The dressing is a simple yet impactful blend of red wine vinegar, sugar, salt, and pepper, creating a bright, tangy flavor profile that cuts through the richness of the fish. It’s a low-fat, protein-packed meal that comes together in minutes. Ideal for potlucks, picnics, or a quick weekday dinner, this salad holds up well in the fridge, making it an excellent make-ahead option. The textures are delightful, offering crunch from the vegetables and softness from the rice and tuna, all tied together by the zesty dressing.

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Sweet ‘N Sour Tuna Rice Salad

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 12.5

Description

This vibrant Sweet 'N Sour Tuna Rice Salad is a refreshing twist on classic cold salads, perfect for warm weather lunches or light dinners. The dish combines tender cooked rice with flaky water-packed tuna, crisp celery, sweet peas, and juicy fresh tomatoes. The dressing is a simple yet impactful blend of red wine vinegar, sugar, salt, and pepper, creating a bright, tangy flavor profile that cuts through the richness of the fish. It&# 226;ÂÂs a low-fat, protein-packed meal that comes together in minutes. Ideal for potlucks, picnics, or a quick weekday dinner, this salad holds up well in the fridge, making it an excellent make-ahead option. The textures are delightful, offering crunch from the vegetables and softness from the rice and tuna, all tied together by the zesty dressing.

Ingredients

Directions

  1. Drain the water-packed tuna, reserving 1 tablespoon of the liquid, and break the fish into large chunks.
  2. In a small bowl, whisk together the red wine vinegar, granulated sugar, salt, pepper, and the reserved 1 tablespoon of tuna liquid until the sugar is dissolved.
  3. In a large mixing bowl, combine the cooked long grain rice, chopped peeled tomatoes, finely diced red onion, finely diced celery, chopped scallions, and thawed frozen peas.
  4. Add the broken tuna chunks to the rice and vegetable mixture.
  5. Pour the vinegar dressing over the salad and toss gently until all ingredients are evenly coated.
  6. Let the salad stand for 10 minutes to allow the flavors to meld, then toss again before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 12.5kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1219.2mg51%
Total Carbohydrate 2.7g1%
Dietary Fiber 0.1g1%
Sugars 2.5g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make sure the rice is cooled to room temperature or chilled before assembling the salad for the best texture.

You can substitute brown rice for white rice for added fiber, though it may take slightly longer to cook.

For a milder onion flavor, rinse the diced red onion under cold water after chopping.

This salad can be stored in an airtight container in the refrigerator for up to 2 days.

Keywords: tuna, rice, salad, sweet, sour, vinegar, tomatoes, celery, onion, peas, light, lunch, healthy, easy, quick, meal, protein, refreshing, vinegared, cold
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