Pesto rice salad with tuna is a summer Mediterranean dish made with rice, basil pesto, canned tuna, cherry tomatoes, and sweet corn. This salad is fresh, savory, and perfect to serve as a main or side any day of the week!
Cook the rice al dente according to the package instructions.
Place cooked rice in a large bowl and add the pesto, salt, and pepper. Mix well and allow to cool down completely.
Add canned tuna to the bowl along with cherry tomatoes and corn.
Drizzle with extra virgin olive oil and vinegar. Add basil tearing the leaves with your hands, mix, and adjust salt to taste.
Serve or store in the fridge until needed.
Notes
The best rice to use for this pesto rice salad is a medium to short-grain rice that has a slightly sticky texture when cooked such as Carnaroli, Vialone Nano rice, or Parboiled.
You can also use other types of rice, such as brown rice or wild rice, for a more nutritious and wholesome option.
Al dente means your rice grains need to be tender outside but a little bit hard in the center.
This pesto rice salad can be stored in the refrigerator for up to 3 days in an airtight container.