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Photo of Tuna and spinach rice salad by WW

Tuna and spinach rice salad

9 - 11
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
With just a few extra ingredients you can turn last night’s leftover rice into a great-tasting salad.


Oil spray

1 x 3 second spray(s)

Red onion

1 medium, finely chopped


2 clove(s), crushed

Baby spinach leaves

4 cup(s), (80g)

Cooked basmati rice

1 cup(s), (200g)

Canned tuna in springwater, drained

150 g, (1 x 185g can)

Fat-free dressing

2 tbs, French

Pine nuts

2 tbs, toasted


  1. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add onion and cook, stirring, for 3–5 minutes. Add garlic and cook for 1 minute. Add spinach and cook for 3 minutes or until spinach is wilted. Remove from heat.
  2. Add the rice, tuna and dressing to the onion mixture and toss to combine. Serve salad sprinkled with pine nuts.


SERVING SUGGESTION: salad of tomato, cucumber and basil leaves, drizzled with 1 tablespoon olive oil and 2 teaspoons lemon juice.TIP: To toast pine nuts, preheat oven to 180°C or 160°C fan-forced. Spread pine nuts on a baking tray and bake for 4 minutes or until golden and toasted.You will need to cook ⅔ cup (140g) raw basmati rice for this recipe. You can also use pre-cooked packaged rice.