This canned tuna and rice is one of those quick meal ideas that you'll come back to time and time again. A few simple ingredients and a couple of minutes are all you need to prepare this delicious recipe. With 4 different flavor variations, you'll be surprised by how delicious of a dinner you can make with a can of tuna and leftover rice.
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We all need a few not-really-a-recipe recipes in our back pocket for days when we're busy and uninspired to cook yet still have to, you know, nourish yourself.
Among my go-to's are fried eggs and toast (it always hits the spot!), a PB and J wrap (often on an oat tortilla) and canned tuna (or salmon) over rice.
Using whatever vegetables I have on hand, leftover rice and a can of tuna, I'm honestly always impressed by just how delicious this simple meal is!
And with 4 different versions of flavors, I don't even mind it I occasionally have to eat it for a couple of days in a row.
So if you're busy or just don't feel like cooking, give canned tuna over rice a try- I promise it's way less boring than it sounds 😉 .
The Ingredients
- Canned Tuna-
- You can find several types of canned tuna and this recipe will work with whatever you like best. If you aren't a huge fan of "fishy" flavor I recommend Albacore (sometimes labelled as simply white tuna) instead of Skipjack as Albacore has the most mild flavor.
- I also recommend using solid rather than chunk so that you can break it down into your desired size. I find chunk (or flaked) can turn out a bit mushy.
- Cooked Rice- This simple meal works with anything- white rice, brown rice, cauliflower rice or even another grain such as quinoa.
- Sauces and/or Seasonings
- Vegetables and Toppings
The Method
1. Mix Tuna. Drain your can of tuna and place it in a bowl. Mix together with the sauces/seasonings needed for your desired flavor.
2. Prepare Rice. Cook rice if needed or reheat leftover rice in the microwave (TIP: When you microwave rice, place an ice cube on top- it prevents it from drying out).
3. Assemble. Place the cooked rice and the tuna mixture in a bowl and then top with vegetables, seeds and additional sauce as desired.
4. Serve.
Leftovers and Storage
Make Ahead: The "tuna salad" portion can be mixed a day ahead and stored in an airtight container in the refrigerator. When ready to eat, heat the rice, mix with the tuna mixture and top with vegetables.
To Store: This meal is best served fresh. If you don't anticipate eating it all, for best results, keep the different elements stored in the refrigerator in separate airtight containers for up to two days and then assemble leftovers for a fresh bowl at a later time.
Variations
These 4 flavor variations of this tuna rice bowl recipe are what I make on repeat but feel free to get creative and make your own! You could also check out my canned salmon over rice recipe for more ideas.
Spicy Sriracha
- Seasonings: Mix tuna with 1 tablespoon of Greek yogurt (or mayonnaise) and 2 teaspoons Sriracha hot sauce.
- Vegetable and Toppings Suggestions: Cucumber, avocado, green onion, sesame seeds, seaweed snacks
Sesame Soy Ginger
- Seasonings: Mix tuna with 1 tablespoon of tamari (or soy sauce or coconut aminos), 1 teaspoon of sesame oil, 1 teaspoon of rice vinegar, ½ teaspoon garlic powder and ½ teaspoon of ground ginger
- Vegetable and Toppings Suggestions: Edamame, broccoli, carrots, bell peppers, green onions, sesame seeds
Southwest
- Seasonings: Mix tuna with ½ of an avocado, mashed, 1 tablespoon of lime juice, ½ teaspoon of hot sauce, ¼ teaspoon of garlic powder and ¼ teaspoon of fine sea salt
- Vegetable and Toppings Suggestions: Lettuce, red onion, cilantro, black beans, corn, tomatoes, additional avocado
Creamy Dill
- Seasonings: Mix tuna with 3 tablespoons Greek yogurt, 1 diced dill pickle (about ¼ cup) and 1 tablespoon pickle juice
- Vegetable and Toppings Suggestions: Lettuce, celery, radish, carrots, cucumber, extra pickles, fresh dill
Garnishes and Toppings
Get creative and change up the vegetables or add as many more as your would like on top- I usually just use whatever is in the fridge. Here are some ideas:
- Bell Peppers
- Cucumber
- Carrots
- Peas
- Arugula
- Celery
- Avocado
- Spinach
- Green beans
- Kale
- Lettuce
- Alfalfa Sprouts
- Leftover Roasted or Sautéed Vegetables (such as Roasted Carrots with Asparagus)
And add some texture (I highly recommend roasting nuts for best flavor!) with:
- Sesame seeds
- Sunflower seeds
- Hemp Hearts
- Almonds
- Cashews
- Seaweed sheets
I prefer to use Albacore tuna as it has the most mild flavor. However, any type that you enjoy the taste of will work.
I also recommend using "solid" tuna instead of "chunk" or "flaked" as I find it has the best texture.
And if you liked this recipe...
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Recipe Card
Canned Tuna Over Rice (4 Ways)
Ingredients
- ½ cup rice cooked
- 1 (5 or 6 oz) can tuna I prefer solid albacore for best texture and most mild taste
- salt and pepper to taste
Spicy Sriracha
- 1 tablespoon Greek Yogurt or mayonnaise
- 2 teaspoon sriracha hot sauce
Sesame Soy Ginger
- 1 tablespoon tamari or soy sauce or coconut aminos
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- ½ teaspoon garlic powder
- ½ teaspoon ginger powder
Southwest
- ½ large avocado mashed
- 1 tablespoon lime juice
- ½ teaspoon hot sauce I use "Frank's"
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 1 tablespoon cilantro chopped, optional
Creamy Dill Pickle
- 3 tablespoon Greek yogurt
- 1 large dill pickle diced, about ¼ cup
- 1 tablespoon pickle juice
Vegetables and Toppings (1-2 Cups)
- Vegetables avocado, carrots, cucumber, tomato, lettuce, peas, cauliflower, asparagus, onion
- Herbs cilantro, parsley, green onions
- Nuts almonds, cashews, pecans
- Seeds sunflower, sesame, pumpkin, hemp hearts
Instructions
- Drain the can of tuna and place it in a bowl. Mix together in the sauces/seasonings of your desired variation.
- Cook rice or reheat leftover rice and add it to the bowl with the salmon. Top with desired vegetables, nuts, seeds and herbs. (See post body for more topping ideas.)
- Serve!
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