rice with tuna recipe

Written ByJenny Smyth Posted on
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The Best rice with tuna recipe

I’m so excited to share with you one of my family’s favorite recipes – a simple yet delicious rice with tuna dish that’s perfect for any occasion. I’ve been making this recipe for years, and it’s always a hit with my kids and husband. The best part is that it’s incredibly easy to prepare, requiring just a few ingredients and minimal cooking time.

But don’t let its simplicity fool you – this dish is packed with flavor and nutrients that will leave everyone feeling satisfied and full. In fact, I often serve this at family gatherings and potlucks, where it’s always the first dish to disappear. This recipe has its roots in Asian cuisine, where rice is a staple food.

However, I’ve adapted it to suit my family’s taste by adding some Western flair. The result is a dish that’s both familiar and exotic, comforting and exciting all at once. Whether you’re looking for a quick weeknight dinner or a hearty meal to serve at the weekend, this rice with tuna recipe is sure to become a staple in your household.

The key to making this dish successful lies in the technique of cooking the rice just right. You want it to be fluffy and separate, but not too dry or mushy. To achieve this, I use a combination of water and oil to cook the rice, which helps to retain its moisture and texture.

This may take some practice to get right, but trust me when I say it’s worth the effort. Now, let’s talk about the tuna. I like to use canned tuna for this recipe because it’s convenient and affordable.

But feel free to use fresh tuna if you prefer – just be sure to cook it through before adding it to the rice. As for storage and reheating, I find that this dish holds up beautifully in the fridge for up to three days. Simply reheat it in the microwave or on the stovetop before serving.

Classic Rice with Tuna

4.6 from 919 votes

A quick and satisfying one-pot meal combining fluffy rice with flaked tuna and aromatic vegetables. This dish is perfect for a busy weeknight dinner, offering a balanced and flavorful meal in under 30 minutes.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Rice

1 cup long-grain white rice
2 cups water
1/2 teaspoon salt

For the Tuna Mixture

2 cans (5 oz each) tuna in oil, drained
1 small onion, finely chopped
1 clove garlic, minced
1/2 cup frozen peas
2 tablespoons olive oil
1/4 teaspoon black pepper
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley

👨‍🍳Directions

1Rinse the rice under cold water until the water runs clear.
2In a medium saucepan, combine the rinsed rice, 2 cups of water, and 1/2 teaspoon salt.
3Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes until the rice is tender and the liquid is absorbed.
4While the rice cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
5Add the chopped onion and cook for 3 to 4 minutes until softened and translucent, then stir in the minced garlic and cook for 1 minute until fragrant.
6Add the frozen peas to the skillet and cook for 2 minutes, stirring occasionally, until they are bright green and heated through.
7Then add the drained tuna, breaking it into flakes with a wooden spoon, and season with 1/4 teaspoon black pepper.
8Cook the tuna mixture for 2 to 3 minutes until the tuna is warmed through.
9Remove the skillet from the heat and stir in 1 tablespoon of lemon juice and the chopped fresh parsley.
10Fluff the cooked rice with a fork and gently fold the tuna mixture into the rice until evenly combined.
11Serve immediately, garnished with additional parsley if desired.

🔧Equipment

Medium saucepan with lid
Large skillet
Wooden spoon
Cutting board
Knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 25mg🧂Sodium: 480mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 22g

📝Notes

For added flavor, use tuna packed in olive oil. You can substitute brown rice, but increase the cooking time to 40 minutes and add 1/2 cup more water. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Watch Video Of How Classic Rice with Tuna Works

This rice with tuna recipe is always a good idea for any occasion – whether you’re hosting a family gathering or need a quick weeknight dinner. One of my favorite things about this recipe is that it reheats beautifully in the microwave or on the stovetop.

So feel free to make a large batch on Sunday night and enjoy leftovers throughout the week. Another advantage of this recipe is its flexibility – you can customize it with your favorite ingredients or dietary needs.

❓ Frequently Asked Questions About Rice with Tuna

Q: What type of rice should I use for this recipe?

A: You can use any type of rice you like for this recipe – white, brown, basmati, or jasmine – as long as it’s cooked according to package instructions.

Q: Can I substitute fresh tuna for canned tuna?

A: Yes, you can use fresh tuna if you prefer – just be sure to cook it through before adding it to the rice.

Q: How do I prevent the rice from becoming too mushy?

A: To avoid overcooking the rice, make sure you’re using enough liquid (water or oil) when cooking it. Also, try not stirring the rice too much while it cooks.

Q: Can I add other ingredients besides tuna and rice?

A: Absolutely! Feel free to customize this recipe with your favorite vegetables (e.g., carrots, peas), herbs (e.g., parsley), or spices (e.g., cumin).

Q: Is this recipe suitable for special diets?

A: This recipe is vegetarian-friendly but not vegan since it contains tuna.

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