Romaine Rice Tuna Salad Recipe -
Romaine Rice Tuna Salad Recipe
  • READY IN 30 mins

Romaine Rice Tuna Salad

Recipe by  

"This is a yummy salad my roommate from Croatia made all of the time. It's perfect for lunch. You just want to keep eating and eating! Make right before serving, doesn't refrigerate well."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and the water has been absorbed.
  2. In a medium bowl, toss together the romainee lettuce, carrot, and tuna. Pour the olive oil and vinegar over this mixture, and season with salt and pepper. Toss to coat. When the rice is done, cool for about 5 minutes, then toss with the salad. The warm rice will wilt the romaine lettuce slightly. Taste and adjust the amounts of vinegar and oil or salt and pepper if desired. Serve immediately. This does not keep well.
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Reviews More Reviews

Most Helpful Positive Review
Oct 10, 2007

I've made this recipe about 5 times. I use half a bag of spinach instead of romaine lettuce. I also throw in about 1/4 cup chopped walnuts for some crunch. I also add an extra carrot. It's easy to modify this recipe and add a little more or less of the ingredients depending on your tastes. Definitely a departure from your typical mayonnaise based tuna salad!

Most Helpful Critical Review
Aug 09, 2010

I must have done something wrong or my Balsamic was too vinegary. It wasn't horrible but I had lots of leftovers to eat. I added walnuts and feta cheese...this really helped. I also added canned spinach as it was all I had. I like the idea of this. Many times when I have rice and salad I will mix the 2 together. I'll have to think about this one before I make it again.

Mar 07, 2005

Since I first found this recipe, I've made it about a dozen times. I double the last six ingredients and use fresh spinich instead of the lettuce. It makes a great dinner with a pear salad and good wine.

Jul 20, 2007

Really great recipe! Perfect for dinner on a hot summer day. I made the recipe as directed with a couple of additions based on previous reviews. I added a good sized handful of feta and a big handful of kalamta olives. My husband raved about this salad. I think the feta and the olives added a lot of flavor, but the other magic going on here is the hot rice wilting the lettuce and sort of blending everything together. Thanks for the recipe!

Jan 08, 2005

Yum! My neighbors came over for lunch adn I seerved this dish. It was definitely a hit. One asked for the recipe because her husband loved the leftovers so much.

Nov 27, 2007

I halved the rice, vinegar and oil, kept the other amounts the same, and I used whole-grain brown rice. I highly recommend using brown rice, even if you keep the other amounts the same. Very tasty, I will make again for sure! Next time I will try the spinach and chopped walnuts like another reviewer suggested.

Mar 10, 2008

This was delicious! It's addictive--I couldn't stop eating it. I was afraid the tuna or vinegar would be overpowering, but the unusual mix of flavors was perfect. My toddlers didn't care for it, but anticipating this, I made extra rice so they could have it alone. The only change I made was to use brown rice instead of white. Next time might follow other users' suggestions and try spinach, feta, and/or black olives, and might add another carrot. Also, I might store the leftover rice and salad separately to preserve it better. PS: I just realized the recipe calls for 2 cups uncooked rice; I used 2 cups cooked rice, which I thought was perfect.

Nov 28, 2007

Wow, these ingredients really work together. And what a fabulous way to make something easy, inexpensive, and healthy! The only comment I have is that, as written, I think the recipe is too heavy on rice. If making for 1 or 2 people, half the rice and water. If making it for more, double everything else. I also really love it with a bit of feta cheese and chopped tomatoes; the coolness of the tomatoes with the warm rice and tuna is just divine. It's great as is, but also a very easy recipe to play around with.


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  • Calories
  • 522 kcal
  • 26%
  • Carbohydrates
  • 80.8 g
  • 26%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 19.6 g
  • 39%
  • Sodium
  • 361 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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