Sometimes the simplest ingredients create the most memorable meals, and that’s exactly what you’ll discover with these 18 delicious tuna rice recipes. Whether you’re craving a quick weeknight dinner, a comforting lunch, or a fresh seasonal dish, this collection has something for every taste. Get ready to transform humble pantry staples into flavorful masterpieces that will become new family favorites!
Spicy Tuna and Brown Rice Sushi Rolls
Bursting with vibrant flavors and satisfying textures, these spicy tuna rolls have become my go-to lunch prep solution. I first discovered this combination during a busy workweek when I needed something both nourishing and exciting—now they’re a staple in my kitchen rotation. There’s something incredibly therapeutic about rolling sushi at home while catching up on podcasts.
Ingredients
– 2 cups short-grain brown rice, rinsed until water runs clear
– 3 tablespoons seasoned rice vinegar
– 1 pound sushi-grade ahi tuna, finely diced
– 2 tablespoons sriracha sauce
– 1 tablespoon Kewpie mayonnaise
– 1 teaspoon toasted sesame oil
– 4 sheets nori seaweed
– 1 English cucumber, julienned into ¼-inch matchsticks
– 1 ripe avocado, sliced into ¼-inch thick pieces
– 2 tablespoons black sesame seeds
Instructions
1. Combine rinsed brown rice with 2½ cups cold water in a heavy-bottomed saucepan and bring to a rolling boil over high heat.
2. Immediately reduce heat to low, cover tightly, and simmer for 45 minutes until all liquid is absorbed and rice grains are tender.
3. Transfer cooked rice to a wooden hangiri or large glass bowl and drizzle with seasoned rice vinegar while gently folding with a rice paddle to incorporate evenly.
4. Cool rice to room temperature, fanning occasionally to create glossy grains—this prevents mushiness in your final rolls.
5. In a medium bowl, combine diced tuna, sriracha, Kewpie mayonnaise, and toasted sesame oil, mixing until uniformly coated.
6. Place one nori sheet shiny-side down on a bamboo sushi mat, aligning the rough edge parallel to the mat’s bamboo strips.
7. Spread ½ cup cooled rice evenly over the nori, leaving a 1-inch border at the top edge completely bare for sealing.
8. Arrange one-quarter of the spicy tuna mixture horizontally across the rice’s center, creating a compact line about 1-inch wide.
9. Layer cucumber matchsticks and avocado slices alongside the tuna, ensuring ingredients don’t overfill the roll.
10. Lift the bamboo mat’s edge closest to you and firmly roll nori away from your body, applying even pressure to create a tight cylinder.
11. Moisten the bare nori edge with water and complete the roll, pressing gently to seal the seam securely.
12. Repeat the rolling process with remaining ingredients to create four complete rolls.
13. Transfer rolls to a cutting board and wipe a sharp chef’s knife with a damp cloth between slices for clean cuts.
14. Cut each roll into 8 equal pieces using a gentle sawing motion to maintain structural integrity.
15. Arrange sliced rolls on a serving platter and sprinkle with black sesame seeds for visual contrast.
Marvel at how the creamy avocado balances the tuna’s gentle heat while the nutty brown rice adds delightful chewiness. I love serving these arranged like flower petals around a small dish of tamari for dipping—the black sesame seeds create beautiful speckles against the vibrant filling. Leftovers keep wonderfully in an airtight container for next-day lunches that still taste remarkably fresh.
Creamy Tuna and Mushroom Risotto
There’s something magical about how a simple risotto transforms with the addition of earthy mushrooms and rich tuna—it’s become my go-to comfort dish on busy weeknights when I want something fancy-feeling without the fuss. The creamy texture and umami depth always remind me of that cozy Italian restaurant downtown where I first fell in love with proper risotto.
Ingredients
– 1 ½ cups Arborio rice
– 4 cups homemade chicken stock, kept at a steady simmer
– 8 ounces cremini mushrooms, thinly sliced
– 2 (5-ounce) cans oil-packed tuna, drained and flaked
– 1 large shallot, finely minced
– 3 cloves garlic, microplaned
– ½ cup dry white wine
– ¼ cup clarified butter
– ⅓ cup freshly grated Parmigiano-Reggiano
– 2 tablespoons fresh flat-leaf parsley, finely chopped
– Kosher salt and freshly cracked black pepper, measured precisely
Instructions
1. Heat the clarified butter in a heavy-bottomed Dutch oven over medium heat until it shimmers. 2. Add the minced shallot and sauté for exactly 3 minutes until translucent but not browned. 3. Stir in the microplaned garlic and cook for 45 seconds until fragrant. 4. Add the Arborio rice and toast while stirring constantly for 2 minutes until the grains become slightly translucent at the edges. 5. Pour in the dry white wine and cook while stirring until the liquid is fully absorbed, about 2 minutes. 6. Add the thinly sliced cremini mushrooms and cook for 4 minutes until they release their moisture and begin to brown. 7. Ladle in 1 cup of simmering chicken stock and stir continuously until the liquid is completely absorbed. 8. Continue adding the remaining chicken stock in ½-cup increments, stirring constantly and waiting for full absorption between additions—this process should take 18-20 minutes total. 9. Fold in the flaked oil-packed tuna and cook for 2 minutes to warm through. 10. Remove from heat and vigorously stir in the freshly grated Parmigiano-Reggiano until the risotto becomes creamy and glossy. 11. Season with precisely 1 teaspoon kosher salt and ½ teaspoon freshly cracked black pepper. 12. Garnish with the finely chopped flat-leaf parsley. The finished risotto should have a luxurious, flowing consistency where each grain remains distinct yet coated in the creamy sauce—the tuna adds substantial texture while the mushrooms provide an earthy counterpoint to the rich cheese. I love serving it in shallow bowls with an extra sprinkle of Parmigiano-Reggiano and a simple arugula salad on the side for contrast.
Tuna and Rice Stuffed Bell Peppers
When I first tried stuffed peppers at my grandmother’s farmhouse table, I never imagined I’d be creating my own version years later, but this tuna and rice combination has become my go-to weeknight comfort food that never fails to satisfy.
Ingredients
– 4 large bell peppers, halved lengthwise and seeded
– 2 cups cooked jasmine rice, cooled to room temperature
– 12 ounces canned solid white tuna in olive oil, drained
– 1 cup aged sharp cheddar cheese, freshly grated
– 1/2 cup crème fraîche
– 1/4 cup finely minced shallots
– 2 tablespoons extra virgin olive oil
– 1 tablespoon fresh lemon juice
– 1 teaspoon smoked paprika
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
– 2 tablespoons fresh parsley, finely chopped
Instructions
1. Preheat your oven to 375°F and position the rack in the center of the oven.
2. Arrange the bell pepper halves cut-side up in a 9×13-inch baking dish, ensuring they fit snugly without overlapping.
3. In a large mixing bowl, combine the cooked jasmine rice, drained solid white tuna, and grated aged sharp cheddar cheese.
4. Add the crème fraîche, minced shallots, extra virgin olive oil, and fresh lemon juice to the rice mixture.
5. Sprinkle in the smoked paprika, fine sea salt, and freshly cracked black pepper.
6. Gently fold all ingredients together until evenly distributed, being careful not to overmix and break down the tuna chunks.
7. Divide the filling evenly among the bell pepper halves, mounding it slightly in the center.
8. Cover the baking dish tightly with aluminum foil and bake for 25 minutes at 375°F.
9. Remove the foil and continue baking for another 15 minutes, or until the pepper edges begin to caramelize and the filling is heated through to 165°F.
10. Sprinkle the fresh parsley over the stuffed peppers just before serving.
Each bite delivers a wonderful contrast between the tender-crisp pepper shell and the creamy, savory filling that’s surprisingly light yet deeply satisfying. I love serving these with a simple arugula salad dressed in lemon vinaigrette to cut through the richness, making for a complete meal that feels both comforting and sophisticated.
Asian-inspired Tuna Fried Rice
My kitchen often becomes a fusion laboratory on busy weeknights, and this Asian-inspired tuna fried rice was born from one of those “what’s in the pantry” moments that turned into a regular craving. Growing up with my Korean grandmother’s traditional bibimbap, I’ve always loved how rice transforms with bold flavors and quick cooking techniques—this dish captures that same magic with pantry staples.
Ingredients
– 2 cups day-old jasmine rice
– 1 (5-ounce) can oil-packed tuna, drained
– 2 pasture-raised eggs, lightly beaten
– 3 tablespoons avocado oil
– 2 tablespoons toasted sesame oil
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, finely grated
– ¼ cup scallions, thinly sliced
– 2 tablespoons tamari
– 1 teaspoon rice vinegar
– ½ teaspoon freshly ground white pepper
Instructions
1. Heat a large carbon steel wok over high heat for 90 seconds until a drop of water evaporates instantly.
2. Add 2 tablespoons of avocado oil and swirl to coat the wok’s surface completely.
3. Pour the lightly beaten pasture-raised eggs into the center and scramble for 45 seconds until softly set but still moist.
4. Transfer the eggs to a clean plate using a metal spatula.
5. Add the remaining 1 tablespoon of avocado oil to the hot wok.
6. Sauté the minced garlic and finely grated ginger for 30 seconds until fragrant but not browned.
7. Crumble the drained oil-packed tuna into the wok and stir-fry for 1 minute to lightly toast.
8. Add the day-old jasmine rice, breaking up any clumps with your spatula.
9. Stir-fry the rice mixture for 3 minutes until grains are separated and lightly toasted.
10. Return the scrambled eggs to the wok and incorporate evenly.
11. Drizzle 2 tablespoons of tamari around the edges of the wok to caramelize slightly.
12. Add 1 teaspoon of rice vinegar and ½ teaspoon of freshly ground white pepper.
13. Toss all ingredients continuously for 1 minute until fully combined.
14. Remove from heat and fold in 2 tablespoons of toasted sesame oil.
15. Garnish with thinly sliced scallions just before serving.
Glistening with sesame oil and studded with fluffy egg curds, this fried rice achieves that perfect balance of savory depth from the tuna and bright acidity from the rice vinegar. I love serving it in warmed bowls with a side of quick-pickled vegetables for contrasting crunch, or sometimes topping it with a soft-poached egg whose yolk creates a luxurious sauce when broken into the rice.
Mediterranean Tuna and Rice Salad
Sometimes you need a meal that feels both nourishing and exciting, and this Mediterranean tuna and rice salad has become my go-to when I want something vibrant yet effortless. I first discovered this combination during a busy workweek when my fridge was nearly empty except for some pantry staples, and now it’s my secret weapon for quick, impressive lunches that taste like they took hours to prepare.
Ingredients
– 1 cup basmati rice, rinsed until water runs clear
– 2 cups filtered water
– 2 (5-ounce) cans solid white albacore tuna in olive oil, drained
– 1 English cucumber, finely diced
– 1 cup cherry tomatoes, quartered
– 1/2 cup Kalamata olives, pitted and halved
– 1/4 cup red onion, finely minced
– 1/4 cup extra virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon Dijon mustard
– 1/2 teaspoon dried oregano
– 1/4 teaspoon freshly ground black pepper
– 1/4 cup fresh parsley, chopped
Instructions
1. Combine 1 cup rinsed basmati rice and 2 cups filtered water in a medium saucepan.
2. Bring the rice and water to a rolling boil over high heat, then immediately reduce heat to low.
3. Cover the saucepan tightly and simmer for 15 minutes without lifting the lid.
4. Remove the saucepan from heat and let the rice steam, covered, for 10 minutes to achieve perfectly separated grains.
5. Fluff the cooked rice with a fork and spread it on a baking sheet to cool completely to room temperature.
6. In a large mixing bowl, gently break apart the drained solid white albacore tuna with a fork.
7. Add the finely diced English cucumber, quartered cherry tomatoes, halved Kalamata olives, and minced red onion to the tuna.
8. In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons freshly squeezed lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, and 1/4 teaspoon freshly ground black pepper until emulsified.
9. Pour the dressing over the tuna and vegetable mixture, then add the cooled rice.
10. Gently fold all ingredients together until evenly combined, being careful not to break up the tuna too much.
11. Stir in 1/4 cup chopped fresh parsley just before serving.
Our Mediterranean tuna and rice salad delivers a wonderful contrast of textures, from the fluffy rice to the firm tuna and crisp vegetables. The bright lemon dressing cuts through the richness beautifully, making each bite feel both light and satisfying. I love serving this scooped into butter lettuce cups for a low-carb option, or alongside grilled pita bread for a more substantial meal that always disappears quickly.
Zesty Lemon Tuna Rice Casserole
Zesty lemon tuna rice casserole has become my go-to comfort food on busy weeknights, ever since I first threw it together during a frantic pantry clean-out last winter. There’s something magical about how these simple ingredients transform into such a vibrant, satisfying meal that always reminds me why keeping good staples on hand matters.
Ingredients
– 2 cups long-grain white rice, rinsed until water runs clear
– 4 cups low-sodium chicken stock, heated to 180°F
– 2 (5-ounce) cans oil-packed tuna, drained and flaked
– 1 cup heavy cream, at room temperature
– 1/2 cup freshly grated Parmigiano-Reggiano cheese
– 1/4 cup extra-virgin olive oil
– 3 cloves garlic, minced to a fine paste
– 2 medium lemons, zested and juiced separately
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 teaspoon red pepper flakes
– 1/4 cup panko breadcrumbs
– 2 tablespoons unsalted butter, melted
– 2 tablespoons fresh parsley, finely chopped
Instructions
1. Preheat your oven to 375°F and position the rack in the center.
2. Combine the rinsed rice and heated chicken stock in a 9×13-inch baking dish.
3. Cover the dish tightly with aluminum foil and bake for 25 minutes until the rice has absorbed most of the liquid.
4. Remove the baking dish from the oven and carefully remove the foil, being mindful of the steam.
5. Fluff the partially cooked rice with a fork to separate the grains.
6. Whisk together the heavy cream, minced garlic, lemon zest, lemon juice, kosher salt, black pepper, and red pepper flakes in a medium bowl.
7. Gently fold the flaked tuna and cream mixture into the rice until evenly distributed.
8. Sprinkle the grated Parmigiano-Reggiano cheese evenly over the top of the casserole.
9. Combine the panko breadcrumbs with the melted butter in a small bowl until the crumbs are evenly coated.
10. Scatter the buttered breadcrumbs over the cheese layer in an even distribution.
11. Return the uncovered baking dish to the oven and bake for 20 minutes until the top is golden brown and the edges are bubbling.
12. Remove the casserole from the oven and let it rest for 5 minutes to allow the sauce to thicken slightly.
13. Garnish with the freshly chopped parsley just before serving.
A perfect balance of creamy and bright, this casserole emerges with a crisp golden crust giving way to tender rice infused with lemony richness. The tuna maintains its distinct flavor without overpowering, creating layers that make each bite interesting. I love serving it alongside a simple arugula salad dressed with lemon vinaigrette to complement the citrus notes.
Tuna, Corn, and Rice Chowder
Perfect for those chilly autumn evenings when you want something comforting yet surprisingly elegant, this chowder has become my go-to weeknight dinner. I first discovered this combination when trying to use up leftover rice and canned goods, and now it’s a family favorite that comes together in under 30 minutes.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely diced
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken stock
- 2 cups cooked long-grain white rice
- 1½ cups frozen sweet corn kernels
- 2 (5-ounce) cans solid white albacore tuna in olive oil, drained
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves
- ½ teaspoon smoked paprika
- ¼ teaspoon white pepper
- Kosher salt to season
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Heat 2 tablespoons extra virgin olive oil in a heavy-bottomed Dutch oven over medium heat until shimmering.
- Sauté 1 large finely diced yellow onion and 2 finely chopped celery stalks for 5-7 minutes until translucent and fragrant.
- Add 3 minced garlic cloves and cook for 1 minute until aromatic but not browned.
- Pour in 4 cups chicken stock and bring to a gentle simmer over medium-high heat.
- Stir in 2 cups cooked long-grain white rice and 1½ cups frozen sweet corn kernels.
- Simmer uncovered for 8-10 minutes until the corn is tender and the liquid has reduced slightly.
- Flake 2 cans of drained solid white albacore tuna into the pot using a fork.
- Stir in 1 cup heavy cream, 2 tablespoons unsalted butter, 1 teaspoon fresh thyme leaves, and ½ teaspoon smoked paprika.
- Season with ¼ teaspoon white pepper and kosher salt, then reduce heat to low.
- Heat through for 3-4 minutes until the butter is melted and incorporated, stirring occasionally.
- Ladle into warm bowls and garnish with 2 tablespoons chopped fresh parsley.
Finally, the creamy broth envelops each grain of rice and sweet corn kernel, while the tuna adds substantial texture without overwhelming the delicate balance. I love serving this in shallow bowls with crusty artisan bread for dipping, and the smoked paprika gives it that subtle warmth that makes you want just one more spoonful.
Tuna and Avocado Rice Bowl
A perfectly balanced meal that comes together in minutes—this tuna and avocado rice bowl has become my go-to lunch when I need something satisfying but don’t want to spend hours in the kitchen. I first discovered this combination during a busy workweek when my refrigerator was nearly empty, and now it’s a staple I make at least twice a month.
Ingredients
– 1 cup sushi rice, rinsed until water runs clear
– 1 ¼ cups filtered water
– 5 ounces sashimi-grade yellowfin tuna, diced into ½-inch cubes
– 1 ripe Hass avocado, sliced into ¼-inch thick pieces
– 2 tablespoons toasted sesame oil
– 1 tablespoon rice vinegar
– 1 teaspoon freshly grated ginger root
– 2 teaspoons tamari sauce
– 1 teaspoon toasted white sesame seeds
– ¼ teaspoon fine sea salt
Instructions
1. Combine rinsed sushi rice and filtered water in a medium saucepan over high heat.
2. Bring the rice to a vigorous boil, then immediately reduce heat to low and cover with a tight-fitting lid.
3. Simmer the rice for exactly 18 minutes without removing the lid—this creates perfect steam absorption.
4. Remove the saucepan from heat and let the rice rest, covered, for 10 minutes to complete the cooking process.
5. Fluff the cooked rice with a rice paddle or fork to separate the grains and release excess steam.
6. Gently fold rice vinegar and fine sea salt into the warm rice using a cutting motion with the paddle.
7. Transfer the seasoned rice to a shallow bowl and spread it in an even layer to cool slightly.
8. Arrange the diced sashimi-grade tuna in a circular pattern over one section of the rice.
9. Fan the sliced Hass avocado pieces in an adjacent section of the bowl.
10. Drizzle toasted sesame oil evenly over both the tuna and avocado sections.
11. Sprinkle freshly grated ginger root across the tuna pieces only.
12. Drizzle tamari sauce in a zigzag pattern across the entire bowl composition.
13. Finish by scattering toasted white sesame seeds over all components.
What makes this bowl truly special is the contrast between the cool, buttery avocado and the firm, clean-tasting tuna against the slightly warm, vinegared rice. The sesame oil adds a nutty depth that ties everything together beautifully. For an elegant presentation, try serving it in a wide, shallow ceramic bowl and garnish with microgreens or edible flowers for a pop of color.
Italian Tuna and Tomato Rice Bake
Yesterday, as the autumn chill settled in, I found myself craving something comforting yet vibrant—the kind of dish that fills your kitchen with warmth and your belly with joy. That’s when I remembered my Italian grandmother’s twist on a classic: a tuna and tomato rice bake, layered with memories of Sunday suppers and the simple pleasure of sharing a meal. It’s hearty, flavorful, and perfect for those cozy evenings when you want minimal fuss but maximum satisfaction.
Ingredients
– 1 ½ cups Arborio rice
– 2 cups crushed San Marzano tomatoes
– 2 (5-ounce) cans oil-packed Italian tuna, drained and flaked
– 1 cup finely grated Parmigiano-Reggiano cheese
– ½ cup heavy cream
– ¼ cup extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 teaspoon dried oregano
– ½ teaspoon crushed red pepper flakes
– 2 cups low-sodium chicken broth, warmed
– Kosher salt and freshly ground black pepper, to season
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Heat ¼ cup extra-virgin olive oil in a large skillet over medium heat until shimmering.
3. Add 1 large yellow onion, finely diced, and sauté for 5–7 minutes until translucent and fragrant.
4. Stir in 3 minced garlic cloves and cook for 1 minute until aromatic but not browned.
5. Tip: Toasting the garlic briefly enhances its flavor without bitterness.
6. Add 1 ½ cups Arborio rice to the skillet and toast for 2 minutes, stirring constantly, until the grains are lightly golden.
7. Pour in 2 cups crushed San Marzano tomatoes and 1 teaspoon dried oregano, stirring to coat the rice evenly.
8. Gradually add 2 cups warmed low-sodium chicken broth, ½ cup at a time, stirring until absorbed before adding more, for about 10–12 minutes total.
9. Tip: Adding broth gradually ensures the rice cooks evenly and develops a creamy texture.
10. Fold in 2 cans of flaked, oil-packed Italian tuna, ½ cup heavy cream, and ½ teaspoon crushed red pepper flakes, seasoning with kosher salt and freshly ground black pepper to taste.
11. Transfer the mixture to the prepared baking dish and spread it into an even layer.
12. Sprinkle 1 cup finely grated Parmigiano-Reggiano cheese evenly over the top.
13. Bake uncovered for 20–25 minutes, or until the cheese is golden and bubbly and the edges are lightly crisped.
14. Tip: Let it rest for 5 minutes after baking to allow the flavors to meld and the structure to set.
15. Remove from the oven and let stand for 5 minutes before serving.
During those quiet moments at the table, you’ll love how the creamy rice mingles with the briny tuna and tangy tomatoes, all crowned by that crispy, cheesy crust. For a fresh twist, serve it alongside a crisp arugula salad dressed in lemon vinaigrette, or scoop it straight from the dish for a no-fuss family dinner that feels like a hug in every bite.
Coconut Tuna Curry with Jasmine Rice
Diving into my spice cabinet always feels like opening a treasure chest, especially when I’m craving something that warms both the kitchen and the soul. This coconut tuna curry has become my go-to comfort dish on busy weeknights when I want something impressive but effortless, reminding me of that time I first experimented with curry paste and discovered how beautifully it pairs with rich coconut milk. There’s something magical about watching the ingredients transform in the pot that never fails to make my kitchen smell like my favorite Thai restaurant.
Ingredients
– 1.5 lbs sushi-grade ahi tuna steaks, cut into 1-inch cubes
– 2 tbsp virgin coconut oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 3 tbsp red curry paste
– 1 (13.5 oz) can full-fat coconut milk
– 1 cup fish stock
– 2 tbsp fish sauce
– 1 tbsp fresh lime juice
– 1 tsp coconut sugar
– 1/4 cup fresh cilantro leaves, chopped
– 2 cups jasmine rice
– 4 cups filtered water
– 1 tsp fine sea salt
Instructions
1. Rinse 2 cups jasmine rice under cold running water until water runs clear, about 1 minute. 2. Combine rinsed rice, 4 cups filtered water, and 1 tsp fine sea salt in a medium saucepan. 3. Bring rice mixture to a boil over high heat, then immediately reduce heat to low and cover with tight-fitting lid. 4. Cook rice for 15 minutes without removing lid. 5. Remove rice from heat and let stand covered for 10 minutes to steam. 6. Heat 2 tbsp virgin coconut oil in a large Dutch oven over medium-high heat until shimmering. 7. Add 1 large finely diced yellow onion and sauté until translucent, about 4 minutes. 8. Add 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking until fragrant, about 1 minute. 9. Stir in 3 tbsp red curry paste and cook for 2 minutes to bloom the spices. 10. Pour in 1 can full-fat coconut milk and 1 cup fish stock, whisking to combine. 11. Bring curry to a gentle simmer and cook for 8 minutes to develop flavors. 12. Gently add 1.5 lbs cubed ahi tuna to the simmering curry. 13. Cook tuna for exactly 2 minutes for medium-rare doneness. 14. Remove curry from heat and stir in 2 tbsp fish sauce, 1 tbsp fresh lime juice, and 1 tsp coconut sugar. 15. Fold in 1/4 cup chopped fresh cilantro leaves. Embracing the contrast between the silky coconut curry and the firm, jewel-like tuna cubes makes each bite exciting. The fragrant jasmine rice provides the perfect canvas for soaking up the complex sauce, while a squeeze of extra lime brightens the rich flavors beautifully for an unforgettable dining experience.
Mexican Tuna and Rice Burrito Bowls
Craving something fresh yet satisfying that doesn’t require a culinary degree? I whipped up these Mexican Tuna and Rice Burrito Bowls last Tuesday when my fridge was looking sparse, and they’ve become my go-to for busy weeknights when takeout seems tempting but my wallet says otherwise. There’s something wonderfully comforting about transforming simple pantry staples into a vibrant, restaurant-worthy meal in under 30 minutes.
Ingredients
– 1 cup long-grain white rice, rinsed until water runs clear
– 2 cups filtered water
– 1 tablespoon extra-virgin olive oil
– 1 small yellow onion, finely diced (about ¾ cup)
– 2 garlic cloves, minced
– 1 teaspoon ground cumin
– ½ teaspoon smoked paprika
– 2 (5-ounce) cans solid white albacore tuna in olive oil, drained
– 1 cup fire-roasted corn kernels, thawed if frozen
– 1 (15-ounce) can black beans, rinsed and drained
– ¼ cup fresh cilantro leaves, roughly chopped
– 1 lime, cut into wedges
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Combine 1 cup rinsed long-grain white rice and 2 cups filtered water in a medium saucepan over high heat. Bring to a rolling boil, then immediately reduce heat to low, cover tightly, and simmer for 18 minutes exactly. (Tip: Resist peeking—steam escape lowers the temperature and creates unevenly cooked rice.)
2. Remove the rice from heat and let it stand, covered, for 5 minutes to absorb residual moisture. Fluff with a fork and set aside.
3. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat until shimmering, about 90 seconds.
4. Add ¾ cup finely diced yellow onion and sauté, stirring frequently, until translucent and edges begin to golden, 4–5 minutes.
5. Stir in 2 minced garlic cloves and cook until fragrant, 30 seconds precisely to prevent burning.
6. Sprinkle 1 teaspoon ground cumin and ½ teaspoon smoked paprika over the onion mixture, toasting for 45 seconds until aromatic.
7. Gently fold in 2 drained cans of solid white albacore tuna, breaking it into large flakes with a wooden spoon.
8. Add 1 cup fire-roasted corn kernels and 1 can rinsed black beans, stirring to combine and heat through, 2–3 minutes. (Tip: Fire-roasted corn adds a subtle smokiness that elevates the dish beyond regular corn.)
9. Season the mixture with ½ teaspoon fine sea salt and ¼ teaspoon freshly cracked black pepper, stirring to distribute evenly.
10. Divide the cooked rice evenly among four bowls, creating a base layer.
11. Top each rice portion with the tuna and vegetable mixture, arranging it attractively over one side of the bowl.
12. Garnish each bowl with ¼ cup roughly chopped fresh cilantro leaves and serve immediately with lime wedges on the side. (Tip: Squeezing lime juice tableside keeps the cilantro vibrant and adds a bright acidity that cuts through the richness.)
Each component shines distinctly—the rice stays perfectly separate and fluffy, the tuna remains moist and meaty, while the beans and corn provide pops of texture. For a fun twist, I sometimes serve these in hollowed-out bell peppers or scoop them up with crispy tortilla chips for added crunch.
Tuna, Spinach, and Rice Quiche
Very rarely does a recipe come along that transforms my leftover rice into something truly spectacular, but this tuna, spinach, and rice quiche does just that—I first threw it together during a hectic weeknight when my fridge was nearly bare, and now it’s become my go-to comfort dish that feels both nourishing and indulgent. The combination of flaky tuna, tender spinach, and creamy rice baked in a rich custard creates a satisfying meal that’s perfect for breakfast, lunch, or a light dinner, and it’s surprisingly simple to whip up even on those days when cooking motivation is low.
Ingredients
– 1 9-inch deep-dish pie crust, pre-baked for 10 minutes at 375°F
– 1 cup cooked long-grain white rice, cooled to room temperature
– 5 ounces canned albacore tuna in olive oil, drained and flaked
– 2 cups fresh spinach leaves, roughly chopped
– 1/2 cup finely diced yellow onion
– 3 pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– 1/2 cup grated Gruyère cheese
– 1 tablespoon clarified butter
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon freshly grated nutmeg
Instructions
1. Preheat your oven to 375°F and position the rack in the center.
2. Heat 1 tablespoon of clarified butter in a skillet over medium heat until it shimmers.
3. Sauté 1/2 cup of finely diced yellow onion for 4-5 minutes until translucent and fragrant.
4. Add 2 cups of roughly chopped fresh spinach leaves and cook for 2 minutes until just wilted.
5. Transfer the spinach and onion mixture to a medium mixing bowl and allow it to cool for 5 minutes.
6. Tip: Cooling the vegetables before adding eggs prevents premature curdling.
7. Combine 1 cup of cooked long-grain white rice, 5 ounces of flaked albacore tuna, and 1/2 cup of grated Gruyère cheese with the spinach mixture.
8. In a separate bowl, whisk together 3 lightly beaten pasture-raised eggs, 1 cup of heavy cream, 1 teaspoon of fine sea salt, 1/2 teaspoon of freshly ground black pepper, and 1/4 teaspoon of freshly grated nutmeg until fully emulsified.
9. Pour the custard mixture over the rice, tuna, and vegetable blend, and fold gently with a spatula until evenly incorporated.
10. Spoon the filling into the pre-baked 9-inch deep-dish pie crust, spreading it evenly with the back of a spoon.
11. Tip: Gently tap the pan on the counter to release any air bubbles for a smoother texture.
12. Bake the quiche on the center rack for 35-40 minutes until the center is set and the top is golden brown.
13. Tip: Check for doneness by inserting a knife near the center—it should come out clean.
14. Remove the quiche from the oven and let it rest on a wire rack for 15 minutes before slicing.
Deliciously creamy with a subtle crunch from the crust, this quiche boasts a harmonious blend of savory tuna, earthy spinach, and comforting rice. Serve it warm with a crisp arugula salad dressed in lemon vinaigrette, or enjoy a slice cold the next day—its flavors deepen beautifully overnight, making it ideal for meal prep or picnics.
Garlic Herb Tuna and Wild Rice Pilaf
Craving something that feels both sophisticated and comforting? This garlic herb tuna and wild rice pilaf has become my go-to weeknight dinner—it’s the kind of dish that makes you feel like a culinary genius without spending hours in the kitchen. I first threw it together after a long day when my pantry was looking sparse, and now it’s a staple I tweak depending on what herbs are thriving on my windowsill.
Ingredients
– 1 cup wild rice blend, rinsed
– 2 cups low-sodium chicken broth
– 2 (5-ounce) cans solid white albacore tuna in olive oil, drained
– 3 tablespoons clarified butter, divided
– 4 garlic cloves, minced
– 1/4 cup finely chopped fresh flat-leaf parsley
– 2 tablespoons fresh thyme leaves
– 1/2 cup finely diced yellow onion
– 1/2 cup thinly sliced celery
– 1/4 cup dry white wine
– 1/4 cup toasted pine nuts
– 1 teaspoon freshly squeezed lemon juice
– 1/4 teaspoon freshly cracked black pepper
Instructions
1. Combine the wild rice blend and chicken broth in a medium saucepan, bring to a boil over high heat, then reduce to a simmer, cover, and cook for 45 minutes until the grains are tender and have split open.
2. Heat 1 tablespoon of clarified butter in a large skillet over medium heat until it shimmers, then add the diced yellow onion and sliced celery, sautéing for 6–8 minutes until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute until aromatic but not browned—this prevents bitterness.
4. Deglaze the skillet with dry white wine, scraping up any browned bits, and simmer for 2 minutes until the liquid reduces by half.
5. Flake the drained solid white albacore tuna into the skillet, gently folding to combine without breaking the tuna down too much.
6. Add the cooked wild rice blend, remaining 2 tablespoons of clarified butter, fresh thyme leaves, and finely chopped fresh flat-leaf parsley, tossing until evenly incorporated and heated through.
7. Remove from heat and stir in the toasted pine nuts, freshly squeezed lemon juice, and freshly cracked black pepper.
Velvety wild rice cradles the tender tuna, while the pine nuts add a satisfying crunch and the herbs lend a garden-fresh brightness. I love serving this pilaf in shallow bowls with a side of roasted asparagus or stuffing it into hollowed-out tomatoes for a portable lunch.
Teriyaki Tuna and Vegetable Rice Skillet
Cooking up a quick, satisfying meal that feels both nourishing and exciting is my weeknight mission, and this teriyaki tuna skillet has become my go-to solution when I want something flavorful without spending hours in the kitchen—it’s the kind of dish I often whip up after a long day when takeout seems tempting but homemade feels better.
Ingredients
– 1 lb sushi-grade ahi tuna steaks, cut into 1-inch cubes
– 2 cups jasmine rice, rinsed until water runs clear
– 1 cup low-sodium tamari sauce
– 1/4 cup mirin
– 2 tbsp toasted sesame oil
– 1 tbsp freshly grated ginger root
– 2 cloves garlic, minced
– 1 large carrot, julienned
– 1 red bell pepper, thinly sliced
– 1 cup snap peas, trimmed
– 2 tbsp avocado oil
– 1 tsp toasted white sesame seeds
– 2 scallions, thinly sliced on the bias
Instructions
1. Combine 1 cup low-sodium tamari sauce, 1/4 cup mirin, 2 tbsp toasted sesame oil, 1 tbsp freshly grated ginger root, and 2 cloves minced garlic in a small saucepan over medium heat, then simmer for 5 minutes until slightly thickened to create the teriyaki glaze. 2. Heat 2 tbsp avocado oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes. 3. Add 1 lb sushi-grade ahi tuna cubes to the skillet and sear for 45 seconds per side until a golden crust forms but the center remains rare. 4. Transfer the seared tuna to a clean plate using tongs. 5. Tip: For perfectly seared tuna, pat the cubes completely dry with paper towels before adding to the hot skillet to prevent steaming. 6. Reduce the skillet heat to medium and add 1 large julienned carrot and 1 thinly sliced red bell pepper, sautéing for 3 minutes until slightly softened. 7. Add 1 cup trimmed snap peas and cook for another 2 minutes until bright green but still crisp. 8. Stir in 2 cups rinsed jasmine rice and cook for 1 minute to lightly toast the grains. 9. Pour in 3 1/2 cups water and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and liquid is absorbed. 10. Tip: Avoid lifting the lid during simmering to ensure even cooking and fluffy rice. 11. Gently fold the seared tuna and prepared teriyaki glaze into the rice and vegetable mixture, heating through for 1 minute. 12. Tip: For optimal flavor, let the skillet rest off heat for 2 minutes before serving to allow the rice to absorb the glaze. 13. Garnish with 1 tsp toasted white sesame seeds and 2 thinly sliced scallions. Diving into this skillet reveals tender, medium-rare tuna with a caramelized crust against fluffy jasmine rice that soaks up the savory-sweet teriyaki glaze, while the crisp-tender vegetables add a refreshing crunch. I love serving it straight from the skillet with a drizzle of extra glaze or alongside quick-pickled cucumbers for a bright contrast.
Tuna, Olive, and Rice Stuffed Tomatoes
Vividly remembering my grandmother’s sun-drenched kitchen, I’ve always believed stuffed vegetables should burst with Mediterranean brightness. This tuna, olive, and rice combination transforms humble tomatoes into elegant vessels perfect for summer entertaining or cozy family dinners. The briny olives and rich tuna create a harmony that feels both comforting and sophisticated.
Ingredients
– 6 large beefsteak tomatoes, approximately 3 inches in diameter
– 1 cup cooked jasmine rice, cooled to room temperature
– 2 (5-ounce) cans oil-packed yellowfin tuna, drained and flaked
– ½ cup pitted Kalamata olives, finely chopped
– ¼ cup extra virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon Dijon mustard
– ¼ cup fresh flat-leaf parsley, minced
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon fine sea salt
Instructions
1. Preheat your oven to 375°F and position the rack in the center.
2. Slice the top quarter off each tomato horizontally, creating a lid.
3. Using a melon baller or small spoon, carefully scoop out the tomato pulp and seeds, leaving a ¼-inch thick shell.
4. Lightly season the interior of each tomato shell with a pinch of sea salt.
5. In a medium mixing bowl, combine the cooled jasmine rice, flaked yellowfin tuna, and chopped Kalamata olives.
6. In a separate small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, and Dijon mustard until emulsified.
7. Pour the dressing over the rice mixture and toss gently to combine.
8. Fold in the minced flat-leaf parsley, freshly ground black pepper, and remaining sea salt.
9. Spoon the filling mixture evenly into the prepared tomato shells, mounding slightly at the top.
10. Replace the tomato lids at a slight angle to allow steam to escape.
11. Arrange the stuffed tomatoes in a baking dish just large enough to hold them snugly.
12. Bake for 25-30 minutes until the tomato shells are tender but still hold their shape.
13. Remove from the oven and let rest for 5 minutes before serving.
My favorite part is how the tomato flesh softens to a silky texture while the rice maintains a pleasant chew. Marvelously versatile, these stuffed tomatoes shine as a main course with a simple green salad or make elegant appetizers when prepared with smaller tomatoes. The briny olives and rich tuna create a Mediterranean melody that improves if allowed to sit for 10 minutes after baking, letting the flavors meld beautifully.
Tuna and Rice Lettuce Wraps with Sriracha
Never underestimate the power of a quick, healthy lunch that actually satisfies those midday cravings. I discovered these tuna and rice lettuce wraps during a particularly hectic week when takeout was tempting me daily, and now they’re my go-to when I need something flavorful but don’t want to spend hours in the kitchen. The spicy kick from the sriracha makes these feel anything but boring.
Ingredients
– 1 cup jasmine rice, rinsed until water runs clear
– 1 ½ cups filtered water
– 2 (5-ounce) cans wild-caught albacore tuna in olive oil, drained
– ¼ cup Japanese mayonnaise
– 1 tablespoon freshly squeezed lime juice
– 2 teaspoons sriracha sauce
– 1 teaspoon toasted sesame oil
– ¼ cup finely diced English cucumber
– 2 tablespoons thinly sliced scallions
– 8 large butter lettuce leaves, carefully separated
– 1 tablespoon toasted white sesame seeds
– Fine sea salt to season
Instructions
1. Combine 1 cup rinsed jasmine rice and 1 ½ cups filtered water in a medium saucepan.
2. Bring the rice mixture to a vigorous boil over high heat, then immediately reduce to the lowest simmer setting.
3. Cover the saucepan tightly and cook for exactly 15 minutes—resist peeking to prevent steam escape.
4. Remove the cooked rice from heat and let it stand covered for 10 minutes to complete absorption.
5. Fluff the rice gently with a fork to separate grains without crushing them.
6. In a medium mixing bowl, combine 2 cans drained tuna, ¼ cup Japanese mayonnaise, 1 tablespoon lime juice, 2 teaspoons sriracha, and 1 teaspoon sesame oil.
7. Fold the mixture until evenly incorporated, being careful not to overwork the tuna.
8. Gently stir in ¼ cup diced cucumber and 2 tablespoons sliced scallions.
9. Season the tuna mixture with fine sea salt, starting with ¼ teaspoon and adjusting as needed.
10. Arrange 8 butter lettuce leaves on a serving platter, cupped side up.
11. Divide the fluffed rice evenly among the lettuce cups, about 2 tablespoons per leaf.
12. Top each rice-filled leaf with approximately 3 tablespoons of the tuna mixture.
13. Sprinkle 1 tablespoon toasted sesame seeds evenly over all assembled wraps.
The cool, crisp butter lettuce provides the perfect textural contrast to the creamy tuna and fluffy rice, while the sriracha builds gradually from a subtle warmth to a satisfying heat. I love serving these arranged on a large wooden board for casual gatherings—they’re equally impressive for lunch guests or as a light dinner when you want something refreshing yet substantial.
Conclusion
Excitingly versatile, these 18 tuna rice recipes prove how simple ingredients can create extraordinary meals. From quick lunches to cozy dinners, there’s something for every craving. We’d love to hear which recipe becomes your new favorite—drop us a comment below! Don’t forget to share these delicious ideas with fellow food lovers by pinning this article on Pinterest. Happy cooking!
