How many calories are in Tuna Rice Salad with Raw Vegetables?
Tuna Rice Salad with Raw Vegetables has about 363 calories per serving based on the current ingredient list and serving size on this page.
InternationalDinnerGluten FreeQuick Meals30 Minute Meals
Tuna Rice Salad with Raw Vegetables
Tuna Rice Salad with Raw Vegetables is a Dinner international recipe with 363 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
363 kcal
Total Time
20 min
Servings
1
Protein
6.8 g
About This Recipe
The story behind Tuna Rice Salad with Raw Vegetables
Tuna Rice Salad with Raw Vegetables is a dinner recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around rice, corn, and lemon juice.
Like most enduring dinner recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 1 serving and lands at roughly 363 calories each, so you can see exactly how it fits your day before you start cooking.
Plan for about 20 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Tuna Rice Salad with Raw Vegetables worth coming back to.
Ingredients
- Rice1 cup (200 g)
- Corn1/4 cup (43 g)
- Lemon Juice1 tablespoon (15 g)
- Tomato1/2 count (65 g)
- Cucumber1/2 cup (60 g)
- Parsley1 tablespoon (4 g)
- Olive Oil1/2 tablespoon (5 ml)
- Bell Pepper1/4 count (30 g)
Instructions
- 1
Step 1
Place a pot filled with water over high heat. Once the water is boiling, add the corn and boil for 8 minutes. Turn off, drain and set aside.
- 2
Step 2
Dice the cucumber, tomato and bell pepper. Set aside.
- 3
Step 3
In a deep bowl, mix the rice, corn and the remaining vegetables.
- 4
Step 4
Add the tuna and season with the lemon juice, olive oil and pepper.
Nutrition Snapshot
Macros and micros at a glance
27/ 100
Forkd Score · Limited
This recipe is lighter on nutrient density relative to its per-serving calories.
Calories
363
Protein
6.8g
Carbs
57.2g
Fat
5.9g
Fiber
4.1g
Micronutrients
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Download Forkd AI on the App StoreDiet and Allergen Guide
Vegetarian
No
Vegan
No
Gluten Free
Yes
Dairy Free
No
Allergens
FishTree NutGluten
Meal Prep and Storage
Make it easier to prep ahead
Tuna Rice Salad with Raw Vegetables can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Frequently Asked Questions
Common questions about Tuna Rice Salad with Raw Vegetables
How long does Tuna Rice Salad with Raw Vegetables take to make?
Tuna Rice Salad with Raw Vegetables takes about 20 minutes from start to finish. That is roughly about 20 minutes of prep. Actual times vary with your equipment and how much you prep in advance.
What ingredients can I substitute in Tuna Rice Salad with Raw Vegetables?
Most ingredients in Tuna Rice Salad with Raw Vegetables can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. Larger swaps will shift the calories and macros shown on this page.
How should I store leftover Tuna Rice Salad with Raw Vegetables?
Tuna Rice Salad with Raw Vegetables can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used. Let it cool before sealing, and keep it refrigerated rather than at room temperature.
Can I freeze Tuna Rice Salad with Raw Vegetables?
Yes, Tuna Rice Salad with Raw Vegetables generally freezes well. Cool it completely, portion it into airtight freezer-safe containers, and freeze for up to 2 to 3 months. Thaw overnight in the fridge before reheating.
How do I reheat Tuna Rice Salad with Raw Vegetables?
Reheat Tuna Rice Salad with Raw Vegetables gently until it is piping hot throughout. The microwave is quickest for single portions, while the stovetop or oven keeps the texture closer to fresh. Add a splash of water or oil if it looks dry.
Can I scale Tuna Rice Salad with Raw Vegetables up or down?
Yes. Tuna Rice Salad with Raw Vegetables is written for 1 serving, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.
What pan or dish should I use for Tuna Rice Salad with Raw Vegetables?
A large skillet, saucepan, or sheet pan works well for Tuna Rice Salad with Raw Vegetables. Pick one big enough to hold the ingredients in a single layer so everything cooks evenly instead of steaming.
How do I know when Tuna Rice Salad with Raw Vegetables is cooked properly?
Tuna Rice Salad with Raw Vegetables is done when the ingredients are tender and heated through and the flavors have come together. Taste toward the end of cooking and adjust the seasoning before serving.
Is Tuna Rice Salad with Raw Vegetables suitable for vegetarians?
No. Tuna Rice Salad with Raw Vegetables is not vegetarian as written.
Is Tuna Rice Salad with Raw Vegetables gluten-free?
Yes. Tuna Rice Salad with Raw Vegetables is gluten-free as written, but always double-check packaged ingredients if cross-contact matters to you.
Are there any allergen ingredients in Tuna Rice Salad with Raw Vegetables?
Yes. This recipe includes Fish, Tree Nut, and Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Tuna Rice Salad with Raw Vegetables ahead of time?
Tuna Rice Salad with Raw Vegetables can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
How can I adjust Tuna Rice Salad with Raw Vegetables for my calorie or macro goals?
To make Tuna Rice Salad with Raw Vegetables higher in protein, add a lean protein source or swap part of the starch for a higher-protein ingredient. To lower calories, reduce calorie-dense toppings or oils while keeping the core ingredients the same.
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