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roy's tuna rice salad finished product

Gluten Free Roy’s Tuna Rice Salad

  • Author: Teri Turner
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4-6 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Diet: Gluten Free


This gluten free version of Roy’s Tuna Pasta Salad is pretty ingenious if I do say so myself! I’m so excited to share it with all of my gluten free friends!



4 cups cooked rice, (See Note)

1 (4.5-ounce) can tuna in extra-virgin olive oil

1 cup frozen peas

½ cup chopped celery

1/3 cup chopped sweet yellow onion

2 tablespoons chopped chives

2 tablespoons chopped parsley

½ cup high quality extra-virgin olive oil

½ cup mayonnaise

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper


Once the rice is cooked, using a colander rinse the rice well. Set aside and drain well.


In a large bowl, add the rice, the tuna with its oil, frozen peas, celery, onion, herbs, olive oil and mayo. Using a spatula, toss to fully combine, from the bottom-up. Add salt and pepper. Add more if needed.


Cover and place in the refrigerator and let it sit for a couple of hours, but preferably over night for all the flavors to set.


Note: Before cooking your rice, rinse and drain well. This will remove the extra starch from the rice. In this recipe we recommend rinsing the rice before and after cooking.

Keywords: rice salad, tuna salad