20 Quick Canned Tuna and Rice Flavorful Recipes

Dive into the world of quick, delicious meals with our roundup of 20 canned tuna and rice recipes that promise to spice up your dinner routine! Perfect for busy weeknights or when you’re craving something comforting yet effortless, these dishes are a testament to how simple ingredients can transform into extraordinary meals. Keep reading to discover your next favorite go-to recipe that’s both flavorful and fuss-free!

Spicy Tuna Rice Bowl with Sriracha Mayo

Wondering what to make for a quick, flavorful lunch that packs a punch? This Spicy Tuna Rice Bowl with Sriracha Mayo is your answer. It’s easy, delicious, and ready in no time.

Ingredients

• 1 cup sushi rice
• 1.5 cups water
• 1 tbsp rice vinegar
• 1 tsp sugar
• 0.5 tsp salt
• 1 can (5 oz) tuna in water, drained
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp sriracha
• 2 tbsp mayonnaise
• 0.5 cucumber, thinly sliced
• 1 avocado, sliced
• 1 tbsp sesame seeds

Instructions

1. Rinse the sushi rice under cold water until the water runs clear.
2. Combine the rice and water in a pot, bring to a boil over high heat, then reduce to low, cover, and simmer for 20 minutes.
3. While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Tip: This mixture will give your rice a subtle tangy flavor.
4. Fluff the cooked rice with a fork, then gently fold in the vinegar mixture. Let it cool slightly.
5. In a medium bowl, mix the drained tuna with soy sauce and sesame oil. Tip: This step infuses the tuna with rich, savory flavors.
6. In another small bowl, whisk together sriracha and mayonnaise to make the spicy mayo.
7. Divide the rice between two bowls. Top with the tuna mixture, cucumber slices, avocado slices, and drizzle with the sriracha mayo. Tip: For an extra crunch, sprinkle sesame seeds on top before serving.

This bowl is a delightful mix of creamy, spicy, and fresh flavors with a satisfying texture contrast between the soft rice and crisp cucumber. Try adding a sprinkle of green onions for an extra layer of flavor.

Garlic Butter Tuna and Rice Skillet

Kickstart your weeknight dinner with this garlic butter tuna and rice skillet that’s as easy to make as it is delicious. You’ll love how the flavors come together in just one pan, making cleanup a breeze.

Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 4 tbsp unsalted butter
• 1 cup long-grain white rice
• 2 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can (5 oz) tuna in water, drained
• 1/4 cup chopped parsley
• 1 tbsp lemon juice

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add minced garlic and cook for 1 minute, stirring constantly to prevent burning.
3. Stir in butter until melted, then add rice, coating it evenly with the garlic butter mixture.
4. Pour in water, then season with salt and black pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 18 minutes, or until rice is tender and water is absorbed.
6. Fluff rice with a fork, then gently fold in drained tuna, parsley, and lemon juice until well combined.
7. Cover and let sit off heat for 5 minutes to allow flavors to meld.

Here’s the deal: this dish is all about the creamy rice paired with the savory tuna, finished with a bright pop of lemon. Try serving it with a side of steamed veggies or a crisp salad for a complete meal.

Tuna Poke Bowl with Sushi Rice

Perfect for those days when you’re craving something fresh yet filling, this Tuna Poke Bowl with Sushi Rice is a breeze to whip up. You’ll love how the flavors come together in just a few simple steps.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1/2 lb fresh tuna, cubed
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1/2 avocado, sliced
• 1/4 cup cucumber, diced
• 1 tbsp sesame seeds
• 2 green onions, thinly sliced

Instructions

1. Rinse the sushi rice under cold water until the water runs clear.
2. Combine the rice and water in a rice cooker or pot. Cook according to the rice cooker’s instructions or bring to a boil, then simmer covered for 20 minutes.
3. While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Tip: Warming the mixture slightly helps the sugar dissolve faster.
4. Once the rice is done, gently fold in the vinegar mixture. Let it cool to room temperature.
5. In a separate bowl, combine tuna, soy sauce, sesame oil, and ginger. Marinate for 10 minutes. Tip: Don’t marinate longer to prevent the tuna from becoming too salty.
6. Assemble the bowl by placing the sushi rice at the bottom, then topping with marinated tuna, avocado, cucumber, sesame seeds, and green onions. Tip: For an extra crunch, add some tempura flakes on top.

Fresh and vibrant, this poke bowl offers a delightful mix of textures from the creamy avocado to the crunchy cucumber. Serve it with a side of pickled ginger for an extra zing.

Cheesy Tuna Rice Casserole

Oh, you’re going to love this Cheesy Tuna Rice Casserole. It’s the perfect comfort food for those nights when you want something hearty without spending hours in the kitchen.

Ingredients

• 2 cups cooked white rice
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1 can (5 oz) tuna, drained
• 1/2 cup frozen peas
• 1/4 cup breadcrumbs
• 1 tbsp butter, melted

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix together the cooked white rice, condensed cream of mushroom soup, and milk until well combined.
3. Stir in the shredded cheddar cheese, drained tuna, and frozen peas. Tip: For extra flavor, try adding a pinch of garlic powder.
4. Transfer the mixture to a greased 9×9 inch baking dish.
5. In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle this mixture evenly over the casserole. Tip: For a crunchier topping, you can add a little extra breadcrumbs.
6. Bake in the preheated oven for 25 minutes, or until the top is golden and the casserole is bubbly around the edges. Tip: Let it sit for 5 minutes before serving to allow it to set.

Zesty and comforting, this casserole has a creamy texture with a satisfying crunch from the breadcrumb topping. Serve it with a side of steamed vegetables for a complete meal, or enjoy it straight from the dish for ultimate comfort.

Tuna Fried Rice with Vegetables

Zesty and quick to whip up, this Tuna Fried Rice with Vegetables is your go-to for a satisfying meal that doesn’t skimp on flavor or nutrition. You’ll love how the tuna adds a hearty touch to the classic fried rice, making it a perfect dish for any day of the week.

Ingredients

• 2 cups cooked white rice, cooled
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 1/2 cup diced bell peppers
• 1 can (5 oz) tuna in water, drained
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 eggs, beaten
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat.
2. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
3. Stir in 1/2 cup diced carrots, 1/2 cup frozen peas, and 1/2 cup diced bell peppers. Cook for 3 minutes until vegetables are slightly softened.
4. Push the vegetables to one side of the skillet. Pour the beaten eggs into the other side and scramble until fully cooked.
5. Mix the scrambled eggs with the vegetables. Add 2 cups cooked white rice and stir to combine.
6. Flake 1 can drained tuna into the skillet, mixing gently to avoid breaking the tuna too much.
7. Drizzle 2 tbsp soy sauce and 1 tsp sesame oil over the rice. Sprinkle 1/4 tsp black pepper. Stir everything together and cook for another 2 minutes to heat through.
8. Remove from heat and serve immediately.

Light and fluffy with a savory depth from the tuna and sesame oil, this fried rice is a delightful twist on the traditional. Try topping it with a fried egg for an extra layer of richness or serve it alongside a crisp cucumber salad for a refreshing contrast.

Mediterranean Tuna and Rice Salad

This Mediterranean Tuna and Rice Salad is the perfect dish for those days when you want something light yet satisfying. Packed with flavors that remind you of sunny shores, it’s a breeze to whip up.

Ingredients

• 2 cups cooked rice
• 1 can (5 oz) tuna in water, drained
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/4 cup Kalamata olives, sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt to taste

Instructions

1. In a large bowl, combine the cooked rice, drained tuna, cherry tomatoes, red onion, and Kalamata olives.
2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, and a pinch of salt until well blended.
3. Pour the dressing over the rice mixture and toss gently to combine all the ingredients evenly.
4. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld together.
5. Give the salad a final toss before serving to redistribute the dressing.

Keep this salad chilled if you’re not serving it immediately, as it tastes even better when the flavors have more time to develop. The combination of juicy tomatoes, briny olives, and tender tuna over fluffy rice creates a delightful texture and taste. Serve it in a hollowed-out tomato or alongside grilled vegetables for an extra touch of Mediterranean flair.

Tuna Kimchi Rice Stir-Fry

Hey, ever find yourself staring into the fridge, wondering what to whip up with that leftover rice and kimchi? This Tuna Kimchi Rice Stir-Fry is your answer—quick, flavorful, and packed with a punch.

Ingredients

• 2 cups cooked rice
• 1 cup kimchi, chopped
• 1 can (5 oz) tuna, drained
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 green onions, sliced
• 1 tbsp sesame seeds
• 1 egg

Instructions

1. Heat a large pan over medium heat and add 1 tbsp sesame oil.
2. Add the chopped kimchi to the pan and stir-fry for 2 minutes until slightly softened.
3. Mix in the drained tuna, breaking it apart with a spoon, and cook for another 2 minutes.
4. Add the cooked rice to the pan, stirring to combine all ingredients evenly.
5. Pour in the soy sauce and sugar, mixing well to ensure the rice is uniformly coated.
6. Push the rice mixture to one side of the pan and crack the egg into the empty space.
7. Scramble the egg lightly, then mix it into the rice once it’s just set.
8. Garnish with sliced green onions and sesame seeds before serving.

Make sure to use day-old rice for the best texture—it fries up nicer without getting mushy. If you like a bit of heat, a drizzle of gochujang or sriracha on top works wonders. This dish is all about the contrast between the spicy, tangy kimchi and the savory tuna, with the sesame oil adding a rich depth. Serve it straight from the pan for a comforting, one-bowl meal.

Creamy Tuna and Rice Stuffed Peppers

These stuffed peppers are a game-changer for weeknight dinners. You’ll love how the creamy tuna and rice filling pairs perfectly with the sweet bell peppers.

Ingredients

• 4 large bell peppers
• 1 cup cooked white rice
• 1 can (5 oz) tuna in water, drained
• 1/2 cup sour cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large bowl, mix together the cooked rice, drained tuna, sour cream, Parmesan cheese, garlic powder, salt, and black pepper until well combined.
4. Drizzle the olive oil over the outside of the bell peppers to help them roast evenly.
5. Stuff each bell pepper with the tuna and rice mixture, packing it down lightly.
6. Place the stuffed peppers in a baking dish and cover with foil.
7. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the filling is heated through.
8. Let the peppers cool for 5 minutes before serving to allow the flavors to meld together.

Perfectly tender peppers with a creamy, savory filling make this dish a standout. Try topping with a sprinkle of fresh herbs or a dash of hot sauce for an extra kick.

Tuna Rice Croquettes with Spicy Aioli

Perfect for those nights when you’re craving something crispy yet comforting, these Tuna Rice Croquettes with Spicy Aioli are a game-changer. You’ll love how the spicy aioli kicks up the flavor, making each bite irresistible.

Ingredients

• 2 cups cooked rice
• 1 can (5 oz) tuna, drained
• 1/4 cup mayonnaise
• 1 tbsp sriracha sauce
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil

Instructions

1. In a large bowl, mix the cooked rice, drained tuna, salt, and black pepper until well combined.
2. Shape the mixture into small patties, about 2 inches in diameter.
3. Place the flour, beaten egg, and breadcrumbs in three separate shallow dishes.
4. Dredge each patty first in the flour, then dip into the egg, and finally coat with breadcrumbs.
5. Heat the vegetable oil in a large skillet over medium heat (350°F).
6. Fry the croquettes in batches for 3-4 minutes on each side, or until golden brown and crispy.
7. While the croquettes are frying, mix the mayonnaise and sriracha sauce in a small bowl to make the spicy aioli.
8. Transfer the fried croquettes to a paper towel-lined plate to drain any excess oil.

These croquettes are wonderfully crispy on the outside with a tender, flavorful center. Try serving them on a bed of greens with the spicy aioli drizzled on top for an extra kick.

Lemon Herb Tuna Rice Pilaf

Perfect for those busy weeknights when you’re craving something light yet satisfying, this Lemon Herb Tuna Rice Pilaf is a breeze to whip up. You’ll love how the fresh herbs and zesty lemon brighten up the dish, making it a refreshing meal any time of the year.

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (5 oz) tuna in water, drained
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
3. Add the rinsed rice to the saucepan, stirring to coat the grains with oil, about 1 minute.
4. Pour in the water, bring to a boil, then reduce the heat to low. Cover and simmer for 18 minutes, or until the water is absorbed and the rice is tender.
5. Fluff the rice with a fork, then gently fold in the tuna, lemon zest, lemon juice, parsley, dill, salt, and pepper until well combined.
6. Cover the saucepan and let it sit off the heat for 5 minutes to allow the flavors to meld.

Unbelievably fluffy and packed with vibrant flavors, this pilaf is a delight on its own or served alongside a crisp green salad. The lemon and herbs really shine, offering a fresh take on a classic rice dish that’s sure to become a staple in your meal rotation.

Tuna and Rice Sushi Rolls

Perfect for a quick lunch or a fun dinner project, these Tuna and Rice Sushi Rolls are surprisingly simple to make at home. You’ll love the fresh flavors and the satisfaction of rolling your own sushi.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 sheets nori
• 1/2 lb fresh tuna, sliced into thin strips
• 1 avocado, sliced
• 1/2 cucumber, julienned
• 1 tbsp soy sauce
• 1 tsp wasabi
• 1 tsp pickled ginger

Instructions

1. Rinse the sushi rice under cold water until the water runs clear.
2. Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions. Tip: Let the rice sit for 10 minutes after cooking for the best texture.
3. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Fold this mixture into the cooked rice gently to avoid mashing the grains.
4. Lay a nori sheet on a bamboo mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
5. Arrange strips of tuna, avocado, and cucumber along the bottom edge of the rice. Tip: Wet your fingers to handle the rice more easily.
6. Roll the sushi tightly from the bottom, using the bamboo mat to help shape it. Press lightly to seal the edge.
7. Repeat with the remaining nori sheets and filling.
8. Slice each roll into 8 pieces with a sharp, wet knife. Tip: Clean the knife between cuts for neat slices.
9. Serve with soy sauce, wasabi, and pickled ginger on the side.

You’ll notice the creamy avocado pairs perfectly with the fresh tuna, while the cucumber adds a nice crunch. Try serving these rolls with a side of edamame for a complete meal.

Tuna Rice Soup with Miso Broth

Zesty and comforting, this Tuna Rice Soup with Miso Broth is your go-to for a quick, nourishing meal. You’ll love how the miso adds depth to the broth, while the tuna and rice make it hearty enough for any day.

Ingredients

• 1 tbsp vegetable oil
• 1/2 cup diced onion
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 4 cups water
• 2 tbsp white miso paste
• 1 cup cooked rice
• 1 can (5 oz) tuna in water, drained
• 1 tbsp soy sauce
• 1/2 tsp grated ginger

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat.
2. Add 1/2 cup diced onion, 1/2 cup diced carrot, and 1/2 cup diced celery. Cook for 5 minutes, stirring occasionally, until vegetables soften.
3. Pour in 4 cups water and bring to a boil. Tip: For a richer flavor, you can use chicken or vegetable broth instead of water.
4. Reduce heat to low. Whisk in 2 tbsp white miso paste until fully dissolved.
5. Add 1 cup cooked rice, 1 can drained tuna, 1 tbsp soy sauce, and 1/2 tsp grated ginger. Simmer for 10 minutes. Tip: Stir gently to avoid breaking the tuna into too small pieces.
6. Check the seasoning and adjust with more soy sauce if needed. Tip: If the soup is too thick, add a little more water to reach your desired consistency.

Warm and inviting, this soup has a lovely balance of umami from the miso and a slight kick from the ginger. Serve it with a sprinkle of green onions on top for an extra layer of flavor.

Tuna Rice Patties with Avocado Salsa

Zesty and satisfying, these Tuna Rice Patties with Avocado Salsa are the perfect way to turn simple ingredients into something special. You’ll love how the crispy outside and tender inside pair with the fresh, creamy salsa.

Ingredients

• 2 cups cooked rice
• 1 can (5 oz) tuna, drained
• 1 egg, beaten
• 1/4 cup breadcrumbs
• 2 tbsp olive oil
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp lime juice
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, mix 2 cups cooked rice, 1 can drained tuna, 1 beaten egg, and 1/4 cup breadcrumbs until well combined.
2. Shape the mixture into 4 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
3. Heat 2 tbsp olive oil in a non-stick skillet over medium heat until shimmering.
4. Cook the patties for 3-4 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the skillet; cook in batches if necessary.
5. While the patties cook, prepare the salsa by combining 1 diced avocado, 1/4 cup finely chopped red onion, 1 tbsp lime juice, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl. Tip: For extra flavor, let the salsa sit for 5 minutes before serving.
6. Serve the patties hot, topped with the avocado salsa.

Mouthwatering and packed with texture, these patties offer a delightful crunch against the smooth salsa. Try them on a bed of greens for a light meal or as a hearty sandwich filler.

Tuna Rice Jambalaya with Cajun Spice

Craving something hearty with a kick? You’ll love this Tuna Rice Jambalaya, packed with Cajun spice for that perfect Southern flavor.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 1 cup diced green bell pepper
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 can (5 oz) tuna in water, drained
• 1 tbsp Cajun seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped green onions

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add onion, bell pepper, celery, and garlic. Cook for 5 minutes, stirring occasionally, until vegetables are soft.
3. Stir in rice, coating it with the vegetable mixture.
4. Pour in chicken broth, then add tuna, Cajun seasoning, salt, and black pepper. Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
6. Remove from heat. Let stand, covered, for 5 minutes.
7. Fluff with a fork and sprinkle with green onions before serving.

With its fluffy rice and tender tuna, this jambalaya brings a smoky, spicy flavor that’s irresistibly comforting. Try serving it with a side of crusty bread to soak up every last bit of flavor.

Tuna Rice Stuffed Tomatoes

Kick off your summer meals with these Tuna Rice Stuffed Tomatoes, a dish that’s as fun to make as it is to eat. You’ll love the blend of flavors and the freshness it brings to your table.

Ingredients

• 4 large tomatoes
• 1 cup cooked rice
• 1 can (5 oz) tuna, drained
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped parsley

Instructions

1. Preheat your oven to 350°F.
2. Cut the tops off the tomatoes and scoop out the insides, leaving a 1/2-inch shell. Tip: Save the insides for a salad or sauce.
3. In a bowl, mix the cooked rice, tuna, mayonnaise, lemon juice, salt, and pepper until well combined.
4. Gently fold in the chopped parsley. Tip: For extra flavor, let the mixture sit for 10 minutes before stuffing.
5. Fill each tomato shell with the tuna rice mixture, packing it lightly.
6. Place the stuffed tomatoes in a baking dish. Tip: If they’re wobbly, nestle them in a bed of uncooked rice to keep them upright.
7. Bake for 20 minutes, or until the tomatoes are slightly softened but still hold their shape.

Cool these beauties for a few minutes before serving. The contrast between the warm, savory filling and the cool, juicy tomato is unforgettable. Try them with a sprinkle of extra parsley on top for a pop of color.

Tuna Rice Bake with Breadcrumbs

You’re going to love this Tuna Rice Bake with Breadcrumbs—it’s the perfect comfort food that’s both hearty and easy to make. With a crispy top and a creamy inside, it’s a dish that’ll have everyone asking for seconds.

Ingredients

• 2 cups cooked white rice
• 1 can (5 oz) tuna, drained
• 1 cup shredded cheddar cheese
• 1/2 cup mayonnaise
• 1/4 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup breadcrumbs
• 2 tbsp melted butter

Instructions

1. Preheat your oven to 350°F and grease a 9×9 inch baking dish.
2. In a large bowl, mix the cooked rice, tuna, cheddar cheese, mayonnaise, milk, salt, and pepper until well combined.
3. Spread the mixture evenly into the prepared baking dish.
4. In a small bowl, combine the breadcrumbs and melted butter, then sprinkle over the rice mixture.
5. Bake for 25 minutes, or until the top is golden brown and the edges are bubbly.
6. Let it cool for 5 minutes before serving to allow the flavors to meld together.

So there you have it—a dish that’s crispy on the outside, creamy on the inside, and packed with flavor. Try serving it with a side of steamed vegetables for a complete meal that’s sure to satisfy.

Tuna Rice Lettuce Wraps

Got a craving for something light yet satisfying? These Tuna Rice Lettuce Wraps are your go-to for a quick, healthy meal that doesn’t skimp on flavor.

Ingredients

• 1 cup cooked rice
• 1 can (5 oz) tuna, drained
• 2 tbsp mayonnaise
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 cup diced cucumber
• 1/4 cup diced carrots
• 8 large lettuce leaves
• 1 tbsp sesame seeds

Instructions

1. In a medium bowl, mix the cooked rice, drained tuna, mayonnaise, soy sauce, and sesame oil until well combined.
2. Add the diced cucumber and carrots to the bowl, stirring gently to incorporate without mashing the ingredients.
3. Wash the lettuce leaves and pat them dry with a paper towel to ensure they’re ready for filling.
4. Spoon the tuna rice mixture evenly onto the center of each lettuce leaf, dividing it among the 8 leaves.
5. Sprinkle sesame seeds over the top of each filled lettuce wrap for a nutty crunch.
6. Fold the sides of the lettuce leaves over the filling, then roll from the bottom up to encase the mixture completely.

Vibrant and crunchy, these wraps offer a delightful contrast between the cool lettuce and the savory, slightly creamy filling. Serve them with a side of extra soy sauce for dipping, or add a sprinkle of red pepper flakes for a spicy kick.

Tuna Rice Risotto with Parmesan

Very few dishes strike the perfect balance between comfort and elegance like this Tuna Rice Risotto with Parmesan. You’ll love how the creamy rice pairs with the savory tuna and sharp cheese.

Ingredients

• 1 cup Arborio rice
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (5 oz) tuna in water, drained
• 4 cups chicken broth, kept warm
• 1/2 cup grated Parmesan cheese
• 1/4 cup white wine
• 1 tbsp butter
• Salt to taste

Instructions

1. Heat olive oil in a large pan over medium heat.
2. Add the onion and garlic, sauté until translucent, about 3 minutes.
3. Stir in the Arborio rice, toast for 2 minutes until slightly golden.
4. Pour in the white wine, stir until absorbed.
5. Begin adding the warm chicken broth, one ladle at a time, stirring frequently until absorbed before adding more.
6. After about 18 minutes, when the rice is al dente, fold in the tuna and Parmesan cheese.
7. Remove from heat, stir in the butter until melted and creamy.
8. Season with salt if needed.

Lusciously creamy with a hint of brininess from the tuna, this risotto is a weeknight winner. Try topping it with extra Parmesan and a drizzle of olive oil for an extra touch of richness.

Tuna Rice Burrito Bowl

Perfect for those days when you’re craving something hearty yet easy to whip up, this Tuna Rice Burrito Bowl is a game-changer. You’ll love how it combines simple ingredients into a flavorful meal that feels anything but basic.

Ingredients

• 1 cup white rice
• 2 cups water
• 1 can (5 oz) tuna in water, drained
• 1/2 cup black beans, rinsed
• 1/4 cup corn kernels
• 1/4 cup diced tomatoes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 cup shredded cheddar cheese
• 2 tbsp sour cream
• 1 tbsp chopped cilantro

Instructions

1. In a medium saucepan, combine 1 cup white rice and 2 cups water. Bring to a boil over high heat.
2. Once boiling, reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly fluffy rice.
3. While the rice cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 tsp cumin and 1/2 tsp garlic powder, stirring for 30 seconds until fragrant.
4. Add the drained tuna, 1/2 cup black beans, and 1/4 cup corn kernels to the skillet. Cook for 3 minutes, stirring occasionally.
5. Season the mixture with 1/2 tsp salt and 1/4 tsp black pepper. Tip: Taste as you go to adjust seasoning if needed.
6. Fluff the cooked rice with a fork and divide it between two bowls.
7. Top the rice with the tuna mixture, then add 1/4 cup diced tomatoes, 1/4 cup shredded cheddar cheese, and 1 tbsp chopped cilantro.
8. Drizzle each bowl with 1 tbsp sour cream. Tip: For extra creaminess, mix the sour cream with a splash of lime juice before drizzling.

Great textures and flavors come together in this bowl—creamy, cheesy, and slightly spicy. Try serving it with a side of tortilla chips for an added crunch.

Tuna Rice Omelette with Green Onions

Sometimes you just need a quick, satisfying meal that doesn’t skimp on flavor. This tuna rice omelette with green onions is your answer—easy to whip up and packed with protein.

Ingredients

• 1 cup cooked rice
• 2 eggs
• 1 can (5 oz) tuna, drained
• 2 tbsp green onions, chopped
• 1 tbsp vegetable oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp vegetable oil in a non-stick skillet over medium heat (350°F).
2. In a bowl, whisk 2 eggs with 1/4 tsp salt and 1/4 tsp black pepper until well combined.
3. Add 1 cup cooked rice and the drained tuna to the eggs, mixing gently to avoid breaking the rice grains.
4. Pour the mixture into the heated skillet, spreading it evenly with a spatula.
5. Cook for 4-5 minutes until the edges start to lift and the bottom is golden brown. Tip: Shake the pan gently to check if the omelette moves freely.
6. Sprinkle 2 tbsp chopped green onions over the top.
7. Flip the omelette carefully and cook for another 3-4 minutes until fully set. Tip: Use a plate to help flip it if you’re nervous.
8. Slide onto a plate and let it rest for 2 minutes before slicing. Tip: Resting helps the omelette hold together better.

You’ll love the crispy edges and fluffy interior of this omelette. Try serving it with a drizzle of sriracha or a side of pickled veggies for an extra kick.

Summary

Kickstart your meal prep with these 20 quick canned tuna and rice recipes that promise flavor in every bite! Perfect for busy weeknights or lazy weekends, each dish is a testament to simplicity meeting taste. We’d love to hear which recipes became your favorites—drop us a comment below. Loved what you saw? Share the love (and this article) on Pinterest for fellow home cooks to discover!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.