Italian-Style Tuna Rice Bowl

This is a quick, easy lunch that tastes like it would be served in a café. Our Italian Tuna Salad inspired this tuna-rice bowl. You can customize your rice bowl by adding your favorite ingredients.


  • One oily tuna, such as Tonnino, drained into large pieces.
  • One celery stalk, thinly sliced (about 1/3 cup)
  • 1/4 cup thinly sliced red onion
  • 1/4 cup pitted Castelvetrano olives, sliced
  • One tablespoon capers
  • One tablespoon of chopped pickled peppers (optional)
  • 1 cup cooked white or brown rice, chilled
  • Two tablespoons of red wine vinegar
  • One teaspoon of Dijon mustard
  • Two tablespoons extra-virgin olive oil


  1. Toss the tuna with celery, onions, capers, olives, and peppers (if you are using them) in a large bowl. In a small bowl, combine the olive oil, Dijon mustard, and red wine vinegar. Whisk to combine. Pour vinaigrette over the tuna-rice mixture and gently stir until well mixed.

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