Tuna and Rice Salad Bowl

Let’s be honest: canned tuna doesn’t usually get the spotlight. But this Tuna & Rice Salad Bowl? It’s the main event. Think flaky tuna in olive oil, briny olives, arugula, sun-dried tomatoes, shaved fennel, and a bright, zingy banana pepper dressing that pulls it all together like it was always meant to be.

5 from 1 vote

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Course: Main Course

Cuisine: Mediterranean

Keyword: tuna bowl

Prep Time: 10

Total Time: 10

Servings: bowls

Calories: 640kcal

Author: Lola Jay

Ingredients

6 oz tuna in olive oil drained slightly but not dry
⅓ cup sun-dried tomatoes oil-packed, thinly sliced
½ cup Green olives pitted and chopped
¼ cup Banana peppers
1 cup Brown rice
2 cups arugula base
1 cup shaved fennel
Optional: Basil for topping

Sauce

2 tablespoon banana pepper pickle juice
1 tablespoon dijon mustard
½ teaspoon Italian seasoning
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup Extra virgin olive oil
½ teaspoon calabrian chili

US Customary - Metric

Instructions

Make the Dressing

In a small jar, combine banana pepper juice, Dijon, Italian seasoning, onion and garlic powders, salt, pepper, and Calabrian chili. Slowly add in the olive oil while mixing. Mix until well combined. Taste and adjust seasoning.
2 tablespoon banana pepper pickle juice, 1 tablespoon dijon mustard, ½ teaspoon Italian seasoning, ¼ teaspoon onion powder, ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ cup Extra virgin olive oil, ½ teaspoon calabrian chili, ¼ teaspoon garlic powder

Assemble the Bowl

In two serving bowls, divide the arugula and brown rice. Flake the tuna over the top, then scatter sun-dried tomatoes, chopped olives, banana peppers, and shaved fennel.
6 oz tuna in olive oil, ⅓ cup sun-dried tomatoes, ½ cup Green olives, ¼ cup Banana peppers, 1 cup Brown rice, 2 cups arugula base, 1 cup shaved fennel, Optional: Basil for topping

Dress It Up

Drizzle the banana pepper dressing generously over each bowl. Top with fresh basil if using.

Serve or Store

Enjoy right away or refrigerate for up to 2 days. Best served at room temp!

Video

Notes

Storage & Reheating

Storage: Store dressed or undressed bowls in an airtight container for up to 2 days.
Reheating: Best served cold or at room temperature. If you must, warm the rice separately and build fresh.

Nutrition

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