Tuna and Cos Lettuce Salad

    35 minutes

    The addition of rice makes this tuna salad a meal in itself. Make it right before serving, as the warm rice will wilt the lettuce if it sits too long.

    96 people made this

    Serves: 4 

    • 2 cups (315g) long grain white rice
    • 1 litre water
    • 1 head cos lettuce, chopped
    • 1 large carrot, grated
    • 1 (185g) can tuna in brine, drained and flaked
    • 3 tablespoons olive oil
    • 4 tablespoons balsamic vinegar
    • 1/4 teaspoon salt, or to taste
    • 1/4 teaspoon ground black pepper, or to taste

    Preparation:10min  ›  Cook:20min  ›  Extra time:5min cooling  ›  Ready in:35min 

    1. Combine the rice and water in a saucepan and bring to a boil. Reduce heat to low, cover and steam for 20 minutes, or until rice is tender and the water has been absorbed.
    2. In a medium bowl, toss together the lettuce, carrot and tuna. Pour the olive oil and vinegar over this mixture and season with salt and pepper. Toss to coat.
    3. When the rice is done, cool for about 5 minutes then toss with the salad. The warm rice will wilt the cos lettuce slightly. Taste and adjust the amounts of vinegar and oil or salt and pepper if desired. Serve immediately.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (73)


    I've made this recipe about 5 times. I use half a bag of spinach instead of romaine lettuce. I also throw in about 1/4 cup chopped walnuts for some crunch. I also add an extra carrot. It's easy to modify this recipe and add a little more or less of the ingredients depending on your tastes. Definitely a departure from your typical mayonnaise based tuna salad!  -  10 Oct 2007  (Review from Allrecipes USA and Canada)


    Since I first found this recipe, I've made it about a dozen times. I double the last six ingredients and use fresh spinich instead of the lettuce. It makes a great dinner with a pear salad and good wine.  -  07 Mar 2005  (Review from Allrecipes USA and Canada)


    Really great recipe! Perfect for dinner on a hot summer day. I made the recipe as directed with a couple of additions based on previous reviews. I added a good sized handful of feta and a big handful of kalamta olives. My husband raved about this salad. I think the feta and the olives added a lot of flavor, but the other magic going on here is the hot rice wilting the lettuce and sort of blending everything together. Thanks for the recipe!  -  20 Jul 2007  (Review from Allrecipes USA and Canada)