This tuna and rice salad is fresh, practical, and perfect for warm days when you want something simple but satisfying. It combines rice, vegetables, and tuna in a balanced meal that works for lunch, dinner, or a picnic plate.
Cook the rice in boiling salted water until tender, then drain and let it cool completely. If needed, spread it on a tray so the grains cool faster and stay separate.
Cook the carrot cubes and peas briefly until just tender, then cool them. Drain the tuna well and prepare the cucumber and sweet corn.
Place the cooled rice in a large bowl with the tuna, carrot, peas, corn, and cucumber. Add the mayonnaise, lemon juice, salt, and black pepper, then mix gently until everything is evenly coated.
Chill the salad for a short time before serving so the flavors come together. It can be served on its own or with extra lemon on the side.
This tuna and rice salad is an easy warm-weather recipe that uses familiar ingredients and clear quantities. It is a practical dish to prepare ahead when you need something quick, colorful, and filling.