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Tuna with Rice and Egg, Potato and Avocado Salad

Tuna with Rice and Egg, Potato and Avocado Salad is a Lunch international recipe with 766 calories per serving, nutrition details, and step-by-step preparation guidance.

Calories

766 kcal

Total Time

15 min

Servings

1

Protein

55.2 g

About This Recipe

The story behind Tuna with Rice and Egg, Potato and Avocado Salad

Tuna with Rice and Egg, Potato and Avocado Salad is a lunch 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 lemon juice, rice, and egg.

Like most enduring lunch 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 766 calories each, so you can see exactly how it fits your day before you start cooking.

Plan for about 15 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 with Rice and Egg, Potato and Avocado Salad worth coming back to.

Ingredients

  • Lemon Juice1 tablespoon (15 g)
  • Rice3/4 cup (150 g)
  • Egg1.1 medium (55 g)
  • Avocado1/2 count (120 g)
  • Potato1 medium (180 g)
  • Canned Tuna in Water1 can (120 g)

Instructions

  1. 1

    Step 1

    For this recipe you need cooked rice.

  2. 2

    Step 2

    Place the pots filled with boiling water.

  3. 3

    Step 3

    Boil the diced potato in one pot for 10 minutes and boil the egg in the other one for 8 minutes.

  4. 4

    Step 4

    In a bowl, mix the mashed avocado, diced potato and chopped egg. Season with lemon juice and salt and pepper to taste.

  5. 5

    Step 5

    Serve the drained tuna with the salad and rice.

Nutrition Snapshot

Macros and micros at a glance

55/ 100

Forkd Score · Moderate

This recipe scores well for protein density and fiber density relative to its per-serving calories.

Calories

766

Protein

55.2g

Carbs

192.6g

Fat

31.5g

Fiber

12.2g

Micronutrients

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Diet and Allergen Guide

Vegetarian

No

Vegan

No

Gluten Free

No

Dairy Free

No

Allergens

EggFishTree Nut

Meal Prep and Storage

Make it easier to prep ahead

Tuna with Rice and Egg, Potato and Avocado Salad 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 with Rice and Egg, Potato and Avocado Salad

How many calories are in Tuna with Rice and Egg, Potato and Avocado Salad?

Tuna with Rice and Egg, Potato and Avocado Salad has about 766 calories per serving based on the current ingredient list and serving size on this page.

How long does Tuna with Rice and Egg, Potato and Avocado Salad take to make?

Tuna with Rice and Egg, Potato and Avocado Salad takes about 15 minutes from start to finish. That is roughly about 15 minutes of prep. Actual times vary with your equipment and how much you prep in advance.

What ingredients can I substitute in Tuna with Rice and Egg, Potato and Avocado Salad?

Most ingredients in Tuna with Rice and Egg, Potato and Avocado Salad 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 with Rice and Egg, Potato and Avocado Salad?

Tuna with Rice and Egg, Potato and Avocado Salad 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 with Rice and Egg, Potato and Avocado Salad?

Yes, Tuna with Rice and Egg, Potato and Avocado Salad 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 with Rice and Egg, Potato and Avocado Salad?

Reheat Tuna with Rice and Egg, Potato and Avocado Salad 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 with Rice and Egg, Potato and Avocado Salad up or down?

Yes. Tuna with Rice and Egg, Potato and Avocado Salad 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 with Rice and Egg, Potato and Avocado Salad?

A large skillet, saucepan, or sheet pan works well for Tuna with Rice and Egg, Potato and Avocado Salad. 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 with Rice and Egg, Potato and Avocado Salad is cooked properly?

Tuna with Rice and Egg, Potato and Avocado Salad is ready when the egg is fully cooked through, no pink in the center for meat, opaque and flaky for fish, and set for eggs. Checking the thickest part with a thermometer or a clean cut is the most reliable test.

Is Tuna with Rice and Egg, Potato and Avocado Salad suitable for vegetarians?

No. Tuna with Rice and Egg, Potato and Avocado Salad is not vegetarian as written because it includes Canned Tuna in Water.

Is Tuna with Rice and Egg, Potato and Avocado Salad gluten-free?

Tuna with Rice and Egg, Potato and Avocado Salad is not reliably gluten-free as written. You can often adapt it with gluten-free swaps if needed.

Are there any allergen ingredients in Tuna with Rice and Egg, Potato and Avocado Salad?

Yes. This recipe includes Egg, Fish, and Tree Nut. Always review ingredient labels if you are cooking for an allergy-sensitive household.

Can I make Tuna with Rice and Egg, Potato and Avocado Salad ahead of time?

Tuna with Rice and Egg, Potato and Avocado Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.

How can I adjust Tuna with Rice and Egg, Potato and Avocado Salad for my calorie or macro goals?

Tuna with Rice and Egg, Potato and Avocado Salad already lands in a fairly high-protein range at about 55.2 grams per serving. To push it further, add a lean protein side or slightly increase the main protein portion.

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