canned tuna and rice recipe

Written BySheba G Updated On
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The Best canned tuna and rice recipe

I’m so excited to share with you one of my family’s favorite recipes – canned tuna and rice. This dish is a staple in our household, and for good reason. It’s a simple yet satisfying meal that can be prepared in under 30 minutes, making it perfect for busy weeknights or weekends when you need a quick fix. My kids love it because it’s easy to customize with their favorite toppings, and I love it because it’s a great way to get them to eat more protein and fiber.

The best part? It’s incredibly versatile – you can serve it as a main dish, use it as a topping for salads or wraps, or even turn it into a delicious breakfast bowl by adding some scrambled eggs and cheese. This recipe has been passed down through generations of home cooks in my family, and I’m proud to carry on the tradition. The secret to its success lies in the combination of flaky tuna, fluffy rice, and a hint of lemon juice.

It may sound simple, but trust me when I say that this recipe is anything but boring. In fact, I’ve found that the more you make it, the better it gets – the flavors meld together perfectly after a few hours in the fridge, making it an ideal make-ahead meal. One of the things I love most about this recipe is how easily you can adapt it to suit your taste preferences. Want to add some heat?

Throw in some diced jalapeños or red pepper flakes. Prefer a milder flavor? Use less lemon juice or omit the garlic altogether. The beauty of canned tuna and rice is that it’s completely customizable to your liking.

As for me, I have to admit that I’ve been hooked on this recipe since I first tried it as a teenager. There’s something about the combination of textures – the flaky tuna, the fluffy rice, and the tangy lemon juice – that just makes my heart happy. And let’s not forget about the nutritional benefits – this dish is packed with protein, fiber, and healthy fats that will keep you full and satisfied all day long. So if you’re looking for a reliable recipe that’s sure to please even the pickiest eaters in your household, look no further than canned tuna and rice.

With its simplicity, versatility, and impressive nutritional profile, this dish is sure to become a staple in your kitchen just like it has in mine.

Canned Tuna and Rice

Canned Tuna and Rice

4.7 from 1529 votes

This simple and nutritious canned tuna and rice recipe combines protein-packed tuna with fluffy rice, creating a comforting and satisfying meal. Serve it as a quick weeknight dinner or a light lunch.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Main Ingredients

2 cups long grain rice
2 cans (5 oz each) tuna in water, drained
2 cups water
2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup frozen peas
1 tsp dried thyme
1 tsp dried oregano
Salt and pepper to taste

👨‍🍳Directions

1Rinse the rice under cold water until the water runs clear.
2This step helps to remove excess starch and improves the texture of the cooked rice.
3Set the rice aside to drain.
4In a medium saucepan, combine the rice and water.
5Bring the mixture to a boil over medium-high heat.
6Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let the rice simmer gently for 15 minutes.
7After 15 minutes, remove the saucepan from the heat and let the rice sit, covered, for an additional 10 minutes.
8This step allows the rice to steam and become fluffy.
9After 10 minutes, remove the lid and fluff the rice with a fork.
10Set the cooked rice aside.
11While the rice is cooking, heat the olive oil in a large skillet over medium heat.
12Add the chopped onion and cook, stirring occasionally, until the onions are softened and translucent, about 5 minutes.
13Add the minced garlic to the skillet and cook, stirring constantly, for 1 minute until fragrant.
14Be careful not to burn the garlic, as it can become bitter.
15Stir in the frozen peas, dried thyme, and dried oregano.
16Cook for 2-3 minutes, stirring occasionally, until the peas are heated through and the herbs are fragrant.
17Add the drained tuna to the skillet and break it up with a wooden spoon.
18Cook, stirring occasionally, for 3-4 minutes, until the tuna is heated through and well combined with the onion, garlic, and peas mixture.
19Season with salt and pepper to taste.
20Add the cooked rice to the skillet and stir gently to combine all the ingredients.
21Cook for an additional 2-3 minutes, stirring occasionally, until the mixture is heated through and the rice has absorbed some of the flavors from the tuna and vegetable mixture.
22If the mixture becomes too dry, add a small amount of water, one tablespoon at a time, to moisten it.
23If the mixture becomes too wet, cook it uncovered over medium heat for a few minutes to evaporate some of the liquid.
24Taste and adjust the seasoning with salt and pepper if needed.
25Serve the canned tuna and rice hot, and enjoy this simple and delicious meal.

🔧Equipment

Medium saucepan with lid
Large skillet
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 8g💛Saturated Fat: 1.5g❤️Cholesterol: 35mg🧂Sodium: 400mg🌾Total Carbs: 48g🥦Dietary Fiber: 3g🍬Sugars: 2g🥩Protein: 20g

📝Notes

Tips: You can customize this recipe by adding other vegetables, such as bell peppers or carrots, or by using different herbs and spices to suit your taste preferences. For a creamier texture, stir in a small amount of mayonnaise or Greek yogurt before serving.

I’ve found that canned tuna and rice works beautifully as a meal prep option – simply cook the mixture according to your preference (stovetop or microwave), portion out individual servings into containers or bags, and store them in the fridge or freezer for later use. For reheating ideas, try serving over steamed vegetables or roasted sweet potatoes for added nutrition.

When storing leftovers, be sure to keep them tightly sealed in an airtight container at room temperature (or refrigerate if not consuming within 24 hours). Whether you’re feeding yourself or your entire family – there are countless ways this versatile dish adapts perfectly!

❓ Frequently Asked Questions About Canned Tuna and Rice

Q: Can I use fresh tuna instead of canned?

A: While fresh tuna is certainly an option, I find that canned tuna provides a more consistent flavor and texture that works well for this recipe.

Q: How do I prevent the tuna from becoming dry?

A: To avoid dryness, be sure to drain excess moisture from the tuna before mixing it with rice and seasonings.

Q: Can I substitute brown rice for white rice?

A: Yes! Brown rice adds a nuttier flavor and chewier texture that pairs perfectly with canned tuna.

Q: How long does this dish keep in the fridge?

A: Canned tuna and rice can be stored in an airtight container for up to 3 days without compromising quality.

Q: Can I freeze individual portions?

A: Absolutely! Simply portion out individual servings into freezer bags or containers for up to 3 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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