End of Summer Rice Salad with Tuna

Kitchen Tested
  • Yield 6 servings
  • Prep 10 mins
  • Cook 20 mins

A super easy and zesty salad built on leftover Chinese rice, it can act as a main dish or side.

End of Summer Rice Salad with Tuna


2 1/2 cups cold basmati or white rice
1 (16-ounce) can garbanzo beans, drained and rinsed
3 chopped roasted red and/or yellow bell peppers
1/2 cup chopped fresh basil
1/2 cup finely chopped red onion
2 garlic cloves, crushed
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/2 cup crumbled feta cheese
8 ounces cooked fresh tuna steaks, chunked
2 cups baby spinach leaves


  1. Combine all ingredients in a bowl; toss well. Let stand at least 1 hour.
  2. Serve at room temperature.



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