Picnic Rice Salad

Cooked rice tossed with shredded tuna, quartered hard-boiled eggs, fresh tomato wedges, and diced celery, all dressed in a quick homemade French vinaigrette. Everything goes into a jar with a screw-top lid, which makes this genuinely packable for picnics, lunches, and road trips.

The dressing is just olive oil, vinegar, mustard, salt, and pepper shaken together in a jar. Nothing fancy, but the mustard emulsifies the oil and vinegar so it clings to the rice instead of pooling at the bottom. Dressing the salad while the rice is still slightly warm helps it absorb more flavor.

Cooking the rice so it’s “still firm” is a deliberate choice. Overcooked, mushy rice turns into a starchy clump in a cold salad. Slightly firm grains stay separate and have a pleasant chew that holds up to the dressing and tossing.

Kitchen Tips

• Rinse the rice with cold water after cooking to stop the carryover cooking and remove excess starch. This keeps the grains distinct.
• Drain the canned tuna well and shred it with a fork rather than leaving chunks. Smaller pieces distribute more evenly through the salad.
• Add the tomato wedges last and fold gently so they hold their shape rather than turning into a crushed mess.
• This keeps well in the fridge for two days. The rice absorbs more dressing as it sits, so you may want to add a splash of vinegar before serving leftovers.

Variations

• Add a handful of black olives and diced bell pepper for a Mediterranean rice salad version.
• Swap tuna for cooked shrimp or diced chicken for a different protein.
• Use lemon juice instead of vinegar in the dressing for a brighter, more citrusy flavor.