Recipe

Tuna Rice

Name: Tuna Rice
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 unit Red Onion; 2 tbsp Tomato Paste; 1 tsp Ground Black Pepper; 2 unit Canned Tuna; 2 tbsp Vegetable Oil; 1 unit Red Bell Pepper; 2 unit Garlic; 1 tbsp Lemon Juice; 0.25 cup Culantro; 3 cup Water; 1.5 cup White Rice; 1.5 tsp Table Salt; 1 unit Carrot

Fluffy, savory, and properly solved with canned tuna. The bell pepper, carrot, and onion sofrito lifts the rice without overcomplicating it, while lime and cilantro clean up the finish. Fast, honest home cooking with real flavor.

35 min4 servingsFree

WhatsAppOpen in CookPilot

What you need

Ingredients

1 unitRed Onion
2 tbspTomato Paste
1 tspGround Black Pepper
2 unitCanned Tuna
2 tbspVegetable Oil
1 unitRed Bell Pepper
2 unitGarlic
1 tbspLemon Juice
0.25 cupCulantro
3 cupWater
1.5 cupWhite Rice
1.5 tspTable Salt
1 unitCarrot

Per serving

Nutrition

kcal: 471
fat g: 8.26
carbs g: 74.51
fiber g: 3.7
protein g: 22.54

Step by step

Preparation

1
Dice the **onion**, **garlic**, **carrot** and **bell pepper** small. Drain the **tuna** and flake it with a fork so it mixes into the rice without turning into paste.
2
Heat the **oil** and cook the **onion** with the **garlic** for **4 minutes**, until it smells sweet. Add the **carrot** and **bell pepper**; cook for **4 more minutes**, until they look glossy.
3
Add the **tomato paste**, **salt** and **pepper**. Cook for **1 minute**, stirring well, until the sofrito deepens in color and no longer smells raw.
4
Add the **rice** and stir for **1 minute** to coat it with the sofrito. Pour in the **water**, cover and cook over low heat for **18 minutes**, until the rice is **fluffy** and the liquid is absorbed.
5
Turn off the heat and add the **tuna**, **cilantro** and **lemon juice**. Cover for **5 minutes**, then fold gently; the idea is to find pieces of tuna, not make them vanish into the rice.