"You can serve it in small bowls or on salad greens, garnish it with tomato wedges and cooked egg slices. This easy and delicious salad is great for lunch or afternoon snack. It makes also a great party dish."
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Allow to cool.
Stir the rice, tuna, corn, sweet pickle relish, and salad dressing in a large bowl to combine. Refrigerate for at least 1 hour before serving.
Tips & Tricks
Chef John’s Bok Choy Steamed Rice
See how to make steamed rice with fresh boy choy.
Simple Tuna Melts
See how to make a lighter tuna melt with a pickled pepper kick.