Fresh and Quick Rice Salad With Tuna and Eggs

Rice Salad With Tuna and Eggs is a quick and nutritious summer main dish, made simply by mixing boiled rice with hard-boiled egg wedges and crumbled tuna fillets in a bowl.

Dressed with a drizzle of extra virgin olive oil and flavored with chopped fresh parsley, it's a tasty and filling dish, perfect for making ahead and enjoying when you get back from the beach, or for bringing to the table as a quick and easy solution for any family lunch or dinner.

What is Rice Salad With Tuna and Eggs?

Tuna-egg rice salads have a rich yet practical heritage, especially in the United States, where the combination of canned tuna and hard-boiled eggs became a lunch staple by the early 20th century. Tuna salad itself emerged as a popular, economical dish shortly after canned tuna became widely available around 1904, evolving from earlier American traditions of mixing proteins like chicken or ham with mayonnaise. Adding eggs became a natural, protein-rich extension of the classic tuna mix, especially in delis and homemade lunches. When combined with rice—a neutral, filling base popular in mid-century rice and pasta salads—this trio formed a cold dish that was easy to prepare, nutritious, and ideal for warm-weather meals. Though not as iconic as the tuna sandwich, tuna-egg rice salads found a place at potlucks, picnics, and family dinners, blending convenience with comfort in a uniquely American way.

Pro Tips for The Best Rice Salad With Tuna and Eggs

• After boiling the rice, rinse it under cold water to stop the cooking process and remove excess starch. This keeps the grains separate and prevents mushiness.
• Use good-quality tuna packed in olive oil for richer flavor. Drain it well, but reserve a tablespoon of the oil to mix into the salad for added depth.
• Boil eggs for 9–10 minutes to ensure a fully cooked, creamy yolk. Cool them in ice water for easier peeling and to prevent a green ring around the yolk.

What's The Best Type of Rice to Use?

Choose long-grain rice like basmati or jasmine for a light, fluffy texture that won’t clump. Alternatively, parboiled rice is ideal for cold salads as it holds its shape after cooking.

What Can I Use Instead of Tuna?

If you’re looking to replace tuna in a rice salad, excellent protein alternatives include grilled chicken breast, canned salmon, hard-boiled eggs alone, chickpeas, or even cooked shrimp. Each option adds its own texture and flavor—chicken and salmon offer a similar heartiness to tuna, while chickpeas make the dish vegetarian-friendly without sacrificing protein.

Can I Add Anything Else to This Rice Salad?

Add crisp veggies like celery, red onion, cucumber, or bell peppers for crunch. Cherry tomatoes, olives, or capers bring brightness and tang. Feel free to add extras like sweet corn, pickles, or even small cubes of cheese for variety. Just keep the flavors balanced.

Parsley, dill, or chives add freshness. Chop them finely and mix just before serving to preserve their color and flavor.

Can I Add a Dressing?

Don’t forget salt and pepper. A splash of lemon juice or a dash of vinegar brightens the dish, while a spoonful of Dijon mustard in the dressing adds depth.

Can I Make It Ahead of Time?

Yes, rice salad with tuna and eggs is perfect for making ahead of time. In fact, it often tastes even better after a few hours in the fridge, as the flavors have time to meld. Just store it in an airtight container and keep it chilled.

Does It Freeze Well?

Rice salad with tuna and eggs does not freeze well. Freezing can drastically alter the texture—rice may become mushy, tuna can dry out, and eggs often turn rubbery after thawing. Additionally, fresh vegetables and herbs lose their crispness and flavor.

How to Store Any Leftovers

To store leftovers of rice salad with tuna and eggs, transfer the salad into an airtight container and refrigerate it promptly—ideally within two hours of serving. Keep the container tightly sealed to maintain freshness and prevent the absorption of fridge odors. The salad will stay fresh for up to 3 days.

Before eating, give it a gentle stir and, if needed, refresh the flavor with a splash of olive oil or lemon juice. Avoid leaving it at room temperature for extended periods to prevent spoilage.

How to Make Rice Salad With Tuna and Eggs

First boil the rice in plenty of lightly salted boiling water for the time indicated on the package, then drain it well and transfer it to a bowl.

Immerse the eggs in a saucepan filled with cold water and let them cook for about 8 minutes from when it starts to boil.

Once the time has passed, drain the hard-boiled eggs, collect them in a container with iced water to let them cool and shell them.

Cut the eggs into small wedges.

Add the hard-boiled eggs and the well-drained and chopped tuna in oil to the now cold rice.

Mix everything together with a spoon, then add a drizzle of extra virgin olive oil, mix again and let the rice cool in the fridge, covered with cling film, for at least 2-3 hours: this way the flavors will blend better and it will be even better.

Enjoy!