You are here: Home » Recipes » Cold Rice-Tuna Salad Cold Rice-Tuna Salad Recipe by Favorite Recipes Press Yield servings Serve this crowd pleasing tuna salad on a hot summer day. PrintEmail Ingredients 4 cups cooked, converted rice3 -- (6-ounce) cans white tuna in water, drained1 -- onion, chopped4 small candied dill pickles, chopped1 -- (10-ounce) package frozen peas, cooked1 cup chopped celery1 tablespoon dill4 -- hard-boiled eggs, chopped2 -- (8-ounce) cans water chestnuts, chopped -- Salad dressing Instructions Combine ingredients. Add enough salad dressing to bind ingredients. Chill until ready to serve. Garnish with tomato wedges if desired. This recipe may be halved for a smaller amount. Recipe reprinted with permission from The Junior League of Rochester’s Applehood and Motherpie (Rochester, New York, 1981).