Tuna and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups basmati rice1 can tuna in oil (whole tuna is best)Juice from 1 lemon1/2 tsp ground pepper1/3 tsp salt2 tsp margarine
Instead of cooking rice according to the directions boil rice in a lot of water without a lid until the rice is almost done (but not quite).
Drain water from the rice.
Melt margarine in the bottom of the pan and add the mostly cooked rice in a pile on top. Make a couple holes to the bottom with a spoon.
Place the lid on the rice but wrap a tea towel around it first to absorb moisture. This makes the rice fluffy and it won't stick together. Cook on med-low.
After about 5-7 minutes remove from heat.
Pour tuna and oil over the mixture (break up whole tuna with a fork into flakes) add salt, pepper and lemon juice and stir.
This is really good just as it is but tastes even better re heated the next day!
Number of Servings: 4
Recipe submitted by SparkPeople user CARPENSM.
Drain water from the rice.
Melt margarine in the bottom of the pan and add the mostly cooked rice in a pile on top. Make a couple holes to the bottom with a spoon.
Place the lid on the rice but wrap a tea towel around it first to absorb moisture. This makes the rice fluffy and it won't stick together. Cook on med-low.
After about 5-7 minutes remove from heat.
Pour tuna and oil over the mixture (break up whole tuna with a fork into flakes) add salt, pepper and lemon juice and stir.
This is really good just as it is but tastes even better re heated the next day!
Number of Servings: 4
Recipe submitted by SparkPeople user CARPENSM.
Nutritional Info Amount Per Serving
- Calories: 293.2
- Total Fat: 5.4 g
- Cholesterol: 7.7 mg
- Sodium: 238.9 mg
- Total Carbs: 45.1 g
- Dietary Fiber: 0.2 g
- Protein: 16.3 g
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