Name: French Tuna and Rice Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 1/4 cups long-grain white rice; 3 hard-boiled eggs, coarsely chopped; 3 medium tomatoes, coarsely chopped; 2 tablespoons capers; 4 ounces kalamata olives or 4 ounces nicoise olives, halved and pitted; 1 (6 ounce) can tuna in water, drained; salt & freshly ground black pepper; 1 teaspoon kosher salt; 1/2 teaspoon fresh ground pepper; 1/8 teaspoon sugar; 1/4 teaspoon dry mustard; 1/2 teaspoon Dijon mustard; 1/2 teaspoon lemon juice; 1 teaspoon garlic, minced; 2 1/2 tablespoons white wine vinegar; 1/2 teaspoon tarragon; 1 tablespoon extra virgin olive oil; 5 tablespoons vegetable oil; 2 tablespoons milk

1

Recipe by Shana C

1

Person talking

Join In Now Join the conversation!

French Tuna and Rice Salad created by JackieOhNo

I used to get a tuna and rice salad at a small French bistro and was sad when the restaurant closed. I have been trying to find a similar recipe for years and finally found it from Debra Fioritto Weber. I made a few small changes, such as replacing gherkins with capers and adding tarragon to the vinaigrette.

Ready In:: 30mins
Serves:
Units:

1

Person talking

Join In Now Join the conversation!

ingredients

FOR THE SALAD
1 ¹⁄₄ cups long-grain white rice
3 hard-boiled eggs, coarsely chopped
3 medium tomatoes, coarsely chopped
2 tablespoons capers
4 ounces kalamata olives or 4 ounces nicoise olives, halved and pitted
1 (6 ounce) can tuna in water, drained
salt & freshly ground black pepper
FOR THE VINAIGRETTE
1 teaspoon kosher salt
¹⁄₂ teaspoon fresh ground pepper
¹⁄₈ teaspoon sugar
¹⁄₄ teaspoon dry mustard
¹⁄₂ teaspoon Dijon mustard
¹⁄₂ teaspoon lemon juice
1 teaspoon garlic, minced
2 ¹⁄₂ tablespoons white wine vinegar
¹⁄₂ teaspoon tarragon
1 tablespoon extra virgin olive oil
5 tablespoons vegetable oil
2 tablespoons milk

directions

Combine ingredients for the vinaigrette and whisk or shake well.
Cook the rice according to package directions.
Drain well and while still hot mix with some of the vinaigrette.
Season with salt and pepper and let cool.
When the rice is cool, add the remaining ingredients and vinaigrette.
season with salt and pepper to taste.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Shana C

Contributor

@Shana C

Contributor

"I used to get a tuna and rice salad at a small French bistro and was sad when the restaurant closed. I have been trying to find a similar recipe for years and finally found it from Debra Fioritto Weber. I made a few small changes, such as replacing gherkins with capers and adding tarragon to the vinaigrette."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by JackieOhNo

5/5/2014

I really loved this salad; it is so unique and packs a lot of flavor. The vinaigrette really sets it apart. I would love to make that vinaigrette for a green salad, as well! I made this exactly as posted, except I halved some grape tomatoes rather than using regular tomatoes. Thank you so much for re-creating this great salad. It is ideal to pack and take along for lunch! Made for Spring PAC 2014.

Reply
photo by JackieOhNo

5/5/2014

Reply
creation by Shana C

1/30/2007

I used to get a tuna and rice salad at a small French bistro and was sad when the restaurant closed. I have been trying to find a similar recipe for years and finally found it from Debra Fioritto Weber. I made a few small changes, such as replacing gherkins with capers and adding tarragon to the vinaigrette.