Greek-Style Tuna Avocado Crispy Rice Salad
This vibrant dish combines crispy golden rice, lemony tuna, creamy avocado, and a Greek salad medley of cucumbers, olives, tomatoes, and feta — all topped with a zesty olive oil vinaigrette. It’s light yet filling, with amazing textures and flavors in every bite.
⏱ Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Crispy Rice:
1½ cups cooked white or brown rice (preferably day-old, chilled)
1½ tbsp olive oil
Salt, to taste
For the Tuna Salad:
1 can tuna (in olive oil or water), drained
1 tsp Dijon mustard (optional)
Juice of ½ lemon
1 tbsp extra virgin olive oil
Salt and pepper, to taste
For the Greek Salad Topping:
½ avocado, diced
⅓ cup cherry tomatoes, halved
⅓ cup cucumber, diced
2 tbsp red onion, finely sliced
2 tbsp Kalamatas olives, halved
¼ cup crumbled feta cheese
1 tbsp fresh parsley or dill (optional)
For the Dressing:
1½ tbsp olive oil
1 tbsp red wine vinegar or lemon juice
½ tsp dried oregano
Salt and black pepper, to taste
Instructions
1. Make the Crispy Rice:
In a non-stick skillet, heat olive oil over medium-high heat.
Press the cold rice into a flat, even layer in the pan.
Cook undisturbed for 6–8 minutes, or until the bottom is golden and crisp.
Flip or stir gently to crisp more sides, or remove as a crisp-bottomed rice “cake” and break into chunks.
Season lightly with salt and let cool slightly.
2. Prepare the Tuna:
In a bowl, mix drained tuna with lemon juice, olive oil, Dijon (if using), and season with salt and pepper.
3. Assemble the Greek Salad Topping:
In a small bowl, toss tomatoes, cucumber, red onion, olives, and avocado gently.
Sprinkle with feta cheese and herbs.
4. Mix the Dressing:
Whisk olive oil, vinegar/lemon juice, oregano, salt, and pepper until combined.
5. Assemble the Bowl:
Layer crispy rice in the bottom of each bowl.
Top with spoonfuls of tuna, Greek salad mixture, and drizzle with dressing.
Finish with extra feta or herbs if desired.
Notes & Tips
Rice Tips: Day-old rice works best for crispiness. Fresh rice may get soggy.
Add crunch: Top with pine nuts or crushed pita chips for extra texture.
For spice: Add a little harissa, chili flakes, or a spicy feta spread.
❓ Frequently asked questions FAQs
Q: Can I use salmon instead of tuna?
A: Absolutely! Canned or grilled salmon works beautifully in this bowl.
Q: Can I make it vegetarian?
A: Yes — swap tuna for chickpeas, lentils, or grilled halloumi.
Q: Can I meal prep this?
A: Yes. Keep rice, tuna, salad, and dressing stored separately and assemble before eating for best texture.
Nutritional Information
Calories: 420
Protein: 25g
Carbs: 28g
Fat: 24g
Fiber: 5g
Sodium: ~500mg