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.
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
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.
Tried this recipe?Let us know how it was!