This vibrant mix includes rice, tender tuna chunks, juicy tomatoes, briny olives, crisp bell peppers and fresh herbs. It’s a refreshing yet filling salad, perfect for serving at a luncheon, as a side dish for a barbecue, or packed for a picnic or potluck.

A great summer salad for making ahead

Behold this warm-weather classic: French-style rice and tuna salad! This is a staple recipe that every French home cook has in their repertoire, each with their own little twist. This dish was also a childhood favorite of mine. My mother made it at least once every couple weeks, and now I’ve adopted the same routine as an adult.

It’s a great option for using summer produce like tomatoes and bell peppers, while still enjoying a wholesome and filling meal. This salad is refreshing, satisfying, and can be made ahead of time, making it perfect for hosting guests or bringing to a potluck.

I especially love serving it with egg quarters on top, which adds a charming vintage touch… Don’t you agree?

Ingredients you’ll need to make this French-style rice and tuna salad.

1. Rice. I recommend you opt for long-grain white rice, such as Basmati, which holds its shape and texture well after cooking. Jasmine rice is a good option as well, although it tends to get slightly stickier. Avoid short grain rice like Arborio which yields a creamy texture that’s not ideal for making a rice salad.  
2. Bell pepper. You’ll need one bell pepper, seeded and diced. You can opt for a red, green or yellow or even a mix. I often like to add one half of a red and one half of a green pepper.
3. Tomatoes. Ripe, seasonal tomatoes cut in wedges add a nice sweetness.
4. Tuna. Canned white tuna packed in water or olive oil work both here. Make sure you drain the tuna very well before adding to the salad mix.
5. Corn. Canned sweet corn delivers a sweet flavor and a satisfying crunch. Make sure you go for sweet corn, not creamed.  
6. Onion. Crisp, finely diced red onion adds a nice crunch and tang.
7. Olives. Briny black olives provide a nice salty kick to this salad. I recommend you choose a rich, fruity and meaty variety such as Kalamata, Niçoise, Nyon (wrinkly and saltier) or Mission olives, which are readily available in cans in virtually all grocery stores in North America.
8. Fresh herbs. I love a mix of parsley and chive here. Basil works great too.
9. Hard-boiled eggs. Two hard-boiled eggs cut in quarters are placed atop the salad right before serving. Read below for my tips to cook perfect hard-boiled eggs.
10. Dressing. This rice salad has a simple dressing of extra virgin olive oil, vinegar, Dijon mustard, salt and pepper. Use red or white wine vinegar to add a tangy zest. The Dijon mustard adds a bit of sharpness. 

Frequently Asked Questions

How to cook perfect hard-boiled eggs?

The main protein to this salad recipe is hard-boiled eggs. These are perfect to spruce up any summer salad and make them more substantial. They are also great to make if hosting, as you can prepare them up to 7 days ahead and keep them in the fridge (in the shell, unpeeled).

For making perfect hard-boiled egg, my favorite technique is perhaps the most classic way: with boiling water, in a saucepan.

Here is my go-to process: 

1. Add eggs to an empty saucepan.
2. Cover the eggs with room temperature water by 1 inch.
3. Cover the pot, turn the heat to high and bring the water to a rapid boil.
4. Boil for exactly 1 minute, then remove from the heat immediately.
5. Let the eggs rest, covered in the pot for 10 minutes.

After the 10-minute mark, carefully take the eggs out of the water with a slotted spoon and run under cold water for 1 minute. I find it easier to peel the eggs under running water too.

What is the best rice to make a rice salad?

Basmati rice is my favorite pick to make a rice salad: it holds its shape and texture well after cooking and doesn’t stick. Jasmine rice, although a touch stickier, is a good option too.

Can you make this rice and tuna salad ahead?

Absolutely! This salad becomes even more delicious if you let it sit for several hours to allow the flavors to develop. It’s a perfect dish to prepare in advance if you’re hosting guests, saving you time in the kitchen.

How long does it keep?

Store leftover salad in an airtight container in the refrigerator for up to one day. Due to the inclusion of hard-boiled eggs, I recommend eating it within this time frame. If the salad is made without eggs, it can be stored for up to 3-4 days.

Freezing is not recommended, as the flavors and texture may degrade, and the dressing is likely to separate upon thawing.

Audrey’s tips:

• This recipe is very forgiving, which is one more reason to love it! You can add more or less of the bell pepper, tomatoes, tuna or corn if you would like.
• I personally think this salad tastes much better close to room temperature vs. cold. So, I recommend you take it out of the fridge at least 30 minutes before serving it.

I hope you’ll love this French-style Rice and Tuna Salad recipe as much as I do. If you have any questions, please leave a comment. 

More French Salads to try: 

• Green Bean Potato Salad
• French Grated Carrot Salad (Carottes rapées)
• French-style Potato Salad
• Piemontaise Potato Salad
• Frisée Salad with bacon, eggs and croutons (Salade Lyonnaise)
• Classic French Lentil Salad 
• Cucumber Salad with crème fraiche
• Classic French Celery Root Remoulade
• Classic Parisian Salad (Salade Parisienne)

French-style Rice and Tuna Salad

Print Recipe

Serves: 6-8 people Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 5 voted )

Ingredients

1 cup (200g) uncooked long grain rice [or 3 cups cooked]
1 bell pepper (red, green or yellow), seeded and diced
2 medium-sized tomatoes, cut in wedges.
5 oz (150g) canned tuna (packed in water or oil) 
1 1/3 cups (200g) sweet corn (canned and drained, or grilled)
1 small red onion, peeled and diced
About 15 black olives
4 tbsp fresh herbs, i.e. Parsley, chive.
3 tbsp (45ml) extra virgin olive oil
1 tbsp (15ml) wine vinegar (red or white wine)
½ tbsp Dijon Mustard
1 tsp freshly ground black pepper
¼ tsp salt
2 hard-boiled eggs, peeled and quartered

Instructions

Step 1 - Cook the rice as per the instructions on the package. Let it cool completely before starting the recipe.

Step 2 - In a large bowl, combine the cooled rice, diced bell pepper, sliced tomatoes, tuna (crumbled), corn, diced red onion, black olives and 3 tbsp of minced fresh herbs.

Step 3 - In a small bowl, mix together the drizzle with the olive oil, vinegar and Dijon Mustard and drizzle over the salad. Season with salt and pepper. Mix everything together until well combined. Taste and adjust seasoning if needed.

For serving, top the salad with the egg quarters and garnish with extra fresh herbs. Serve it at room temperature or cold.

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