Romaine Rice Tuna Salad

Romaine Rice Tuna Salad

69 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m

“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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Adjust Servings

Original recipe yields 4 servings



  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 (69)

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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 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!

Xia Neifion Clark

Xia Neifion Clark

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.



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!

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Rice Salad with Tuna


next recipe:

Tuna Souvlaki Pasta Salad