Pesto Rice Salad With Tuna
Pesto rice salad with tuna is a summer Mediterranean dish made with rice, basil pesto, canned tuna, cherry tomatoes, and sweet corn. This salad is fresh, savory, and perfect to serve as a main or side any day of the week!
4 servings
Equipment
- 1 large mixing bowl
Ingredients
- 1 cup rice for salads (read notes)
- 5 oz canned tuna (drained)
- ½ cup basil pesto
- 1 ½ cup cherry tomatoes (halved)
- 1 ¼ cup sweet corn (drained)
- 2 Tablespoons Extra virgin olive oil
- 2 Tablespoons Vinegar
- ¼ cup Basil leaves
- Salt & pepper (to taste)
Instructions
- Cook the rice al dente according to the package instructions.
- Place cooked rice in a large bowl and add the pesto, salt, and pepper. Mix well and allow to cool down completely.
- Add canned tuna to the bowl along with cherry tomatoes and corn.
- Drizzle with extra virgin olive oil and vinegar. Add basil tearing the leaves with your hands, mix, and adjust salt to taste.
- Serve or store in the fridge until needed.
Tips & Notes
- The best rice to use for this pesto rice salad is a medium to short-grain rice that has a slightly sticky texture when cooked such as Carnaroli, Vialone Nano rice, or Parboiled.
- You can also use other types of rice, such as brown rice or wild rice, for a more nutritious and wholesome option.
- Al dente means your rice grains need to be tender outside but a little bit hard in the center.
- This pesto rice salad can be stored in the refrigerator for up to 3 days in an airtight container.
Nutrition
Serving: 1 servingCalories: 443kcalCarbohydrates: 53gProtein: 14gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 668mgPotassium: 329mgFiber: 3gSugar: 5gVitamin A: 1124IUVitamin C: 16mgCalcium: 72mgIron: 2mg