Tuna Rice Salad

Skip the heavy mayo-based tuna salad. This version tosses flaked tuna with cooked rice, green peas, celery, and scallions in a zippy lemon dressing spiked with hot pepper sauce.

The dressing is lean and bright: just lemon juice, vegetable oil, and a few dashes of hot sauce shaken together in a jar. It coats the rice without weighing it down, and the acidity from the lemon keeps every bite tasting fresh even after chilling.

Green peas add little bursts of sweetness, celery brings its signature crunch, and scallions give a mild onion bite throughout. The tuna ties it all together with protein and a savory anchor.

Chill this for at least 30 minutes before serving. That resting time lets the rice absorb the dressing and the flavors come together. It tastes even better after a few hours in the fridge, making it a solid make-ahead lunch or potluck bring.

Pro Tips

• Use fully cooled rice. Warm rice absorbs too much dressing and turns mushy.
• Drain the canned tuna well and flake it by hand into large chunks for better texture.
• Shake the dressing in a sealed jar for a quick emulsion instead of whisking.
• Taste and adjust the hot sauce after chilling. Cold temperatures dull spice, so you may want a touch more.

Variations

• Swap rice for quinoa or couscous for a different grain base.
• Add diced avocado or halved cherry tomatoes for color and creaminess.
• Use canned salmon or chickpeas in place of tuna for a different protein option.