Ensalada de atún with rice and cucumber Recipe
This Mexican salad with tuna, rice, and cucumber is a practical “lunchbox” dish that often shows up in work or school lunches. It’s as filling as a classic rice and tuna salad, but seasoned with lime, cilantro, and a gentle chili heat. It works both as a quick lunch and as a cold dinner on warm days.
This ensalada de atún combines a European-style rice salad with the typical Mexican trio of lime, cilantro, and chili, which makes it taste much lighter than classic versions with only mayonnaise. The rice soaks up the lime juice and cilantro aroma, while fresh cucumber and carrot add crunch that contrasts nicely with the creamy dressing. It’s one of those dishes that taste just as good straight from the bowl as they do the next day from a lunchbox.
Chef's tips
Don’t overcook the rice – take it off the heat when it’s soft but still slightly firm; spreading it out in a thin layer on a plate really helps keep the grains separate. Be sure to scoop the seeds out of the cucumber, otherwise after a few hours in a container it will release water and thin out the dressing. Add chili gradually and taste after mixing – the heat builds over time, so it’s easy to overdo it if you throw in a full tablespoon of very hot chili at once.
How to serve
This salad is perfect as a main meal to take to work – just pack lime wedges separately to squeeze over right before eating. At home, serve it with a grilled tortilla or a slice of wholemeal bread and a glass of chilled lime water or a light agua fresca. On hot days I put it on the table in a big bowl alongside a bowl of tortilla chips – guests love spooning it onto crunchy nachos as a “loaded dip”.
Ingredients
- rice - 200 g
- tuna - 2 cans
- cucumber - 1 piece
- corn - 150 g
- carrot - 1 piece
- onion - 0.5 pieces
- mayonnaise - 3 tablespoons
- plain yogurt - 2 tablespoons
- lime - 1 piece
- cilantro - 0.25 bunch
- chili pepper - 1 tablespoon
- salt - 0.75 teaspoons
- black pepper - 0.25 teaspoons
Preparation
- Rinse the rice in a sieve under running water until the water is almost clear. Cook in salted water according to the package instructions, usually 12–15 minutes, until soft but not mushy.
- Drain the cooked rice and spread it out on a large plate or board so it cools faster and doesn’t stick together.
- Drain the tuna and flake it with a fork in a large bowl.
- Wash the cucumber, cut it in half lengthwise, scoop out the soft seedy center with a teaspoon, and dice finely. Peel the carrot and grate it on the coarse side of a grater.
- Dice the onion finely. Drain the corn.
- In a small bowl mix the mayonnaise, yogurt, lime juice, salt, and pepper into a smooth dressing.
- Add the cooled rice, cucumber, carrot, onion, corn, and finely chopped chili pepper to the bowl with the tuna.
- Pour in the dressing and mix thoroughly so all the ingredients are well combined.
- Rinse the cilantro, pat dry, and chop finely. Add to the salad and toss lightly again.
- Taste and, if needed, season with extra salt, pepper, or lime juice. Chill in the fridge for at least 15 minutes before serving.
Storage
Store the salad in an airtight container in the fridge for up to 2 days. Stir before serving and, if needed, refresh with a little extra lime juice and chopped cilantro.
I usually make this salad in the evening before a long day of travel – I pack it into two containers, one for me and one for my partner, and always add a small extra container with more lime and cilantro to sprinkle on just before eating. I’ve also noticed that when I take it to all-day trainings, it disappears faster than sandwiches because people keep “stealing” a few spoonfuls from my portion.
