Easy Brown Rice Tuna Salad

As a busy mom, I’m always looking for meals that check three boxes: quick, nourishing, and made with what I already have on hand. This Brown Rice Tuna Salad is one of my go-to easy lunches because it’s simple, satisfying, and a great way to use pantry staples and leftovers.

The best part? You only need a few ingredients, and you can mix and match with what you already have.

Why You’ll Love This Tuna Salad

• It’s made with pantry staples such as canned tuna, rice, and mustard - all items you probably already have.

• Perfect for leftovers: Cold cooked brown rice is the ideal base.

• It’s balanced and filling: It includes protein from tuna + fiber from rice and veggies which keeps you full and satiated.

• It’s customizable: I personally love adding hot sauce, pickles, or extra veggies for flavor and crunch.

What you need (serves 1):

• 1 cup cooked brown rice (leftover rice works perfectly)

• 1 can tuna, drained

• 1/3 of an avocado

• 1 tablespoon dijon mustard

• Juice of ½ lemon

• Pinch of salt and ground black pepper, to taste

• ½ cucumber or 1 cup, chopped

Optional (but delicious) additions:

• A splash of hot sauce

• 1–2 chopped pickles

Directions:

1. In a medium bowl, combine the cooked brown rice (option to warm up the rice beforehand) and drained tuna.

2. Add the avocado, dijon mustard, lemon juice, salt, and pepper. Mix well until well combined.

3. Stir in the cucumber for crunch.

4. Taste and adjust seasonings. Add in optional toppings such as hot sauce/pickles for a flavor boost.

5. Serve immediately, or store in an airtight container in the fridge for up to 2 days.

Tips & Variations

• Boost the veggies: Add chopped celery, bell peppers, or even leftover roasted veggies.

• Meal prep ready: Double the recipe and portion into containers for grab-and-go lunches.

Love this one? Check out another one of my favorite healthy lunch recipes here!