Romaine Rice Tuna Salad

Romaine Rice Tuna Salad

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"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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30 m servings 522 cals
Serving size has been adjusted!

Original recipe yields 4 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 92 Ratings

Most helpful positive review

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 e...

Most helpful critical review

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 can...

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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 e...

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 ...

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...

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.

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 tas...

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,...

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 heav...

A great meal that could be done in short time

I was intrigued by this recipe since it didn't contain a bucket of mayonaise like most other tuna salads. OH MY GOODNESS! So quick and easy to make, and what a *fabulous* combination of flavor...

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