Classic Italian rice salad

By the GetYourMacros team · 31 August 2026

A refreshing and protein-packed version of the Italian summer classic, perfect for meal prepping.

• Time 15 min
• Course One-dish meal
• Diet Pescatarian
• Cuisine Italian
• Allergens dairy, eggs, fish

Ingredients (1 serving)

• 80 g White rice
• 110 g Canned tuna in water
• 40 g Smoked scamorza
• 1 Egg (60 g)
• 20 g Pitted olives (drained)
• 100 g Cherry tomatoes
• 1 Cucumber
• 10 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Bring a large pot of salted water to a boil and cook the rice until al dente.
2. In a small pot, boil the egg for 9 minutes, then cool it under running water and peel.
3. Drain the rice and rinse it under cold water to stop the cooking and remove excess starch.
4. Chop the cherry tomatoes, cucumber, and scamorza into small, even cubes.
5. Drain the tuna well and flake it with a fork in a large mixing bowl.
6. Add the rice, chopped vegetables, cheese, and olives to the bowl.
7. Dress with the extra virgin olive oil and a pinch of black pepper, tossing well to combine.
8. Top with the boiled egg cut into quarters before serving.

Tips

• Rinsing the rice under cold water is key to keeping the grains separated and firm.
• This dish tastes even better after an hour in the fridge, making it ideal for the next day's lunch.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.