Spain on a Fork > All Recipes > Main Dishes > Easy Weeknight Rice with Tuna | Crazy Good One-Pan Recipe
All Recipes, Main Dishes / June 15, 2022

Easy Weeknight Rice with Tuna | Crazy Good One-Pan Recipe

We have made a ton of recipes here on Spain on a Fork, and let me tell you, this Easy Weeknight Rice with Tuna sits right up there with the best of them. It´s packed with flavors, easy to make and all done using just one pan for a very easy clean up.

Easy Weeknight Rice with Tuna
My favorite part about this rice dish? It´s made with simple everyday ingredients and comes together in about 30 minutes. Truly, the perfect dish for a busy weeknight dinner, yet elegant enough for a relaxed weekend lunch next to a bottle of Spanish wine.

Easy Weeknight Rice with Tuna
To make this dish I used long grain rice. But you can use any rice you like. Just make sure to check the package instructions. As the rice to liquid ratio might be different than the ones I used. I also used canned tuna in olive oil. But you can also use tuna in water.

Easy Weeknight Rice with Tuna

TIPS & TRICKS to Make this Recipe: Once the rice is cooked and all the liquid has been absorbed by the rice, it´s important to let the rice sit with the lid on for a couple of minutes. This will ensure that all the grains of rice will be fully cooked through.

Easy Weeknight Rice with Tuna

Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRY PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA
SPANISH SEA SALT

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Watch the Video Below on How to Make this Easy Weeknight Rice with Tuna

Easy Weeknight Rice with Tuna
5 from 2 votes
Print

Easy Weeknight Rice with Tuna

Course Main Course
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 30 minutes
Servings 2
Calories 924 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 2 tbsp extra virgin olive oil 30 ml
  • 1 small onion
  • 1 carrot
  • 4 cloves garlic
  • 1 tsp sweet smoked Spanish paprika 2.50 grams
  • 14.5 oz can diced tomatoes 400 grams
  • 2 cups cold water 475 ml
  • 1 cup long grain rice 190 grams
  • 2 cans tuna in olive oil 4 oz / 115 grams each
  • 1/4 cup finely grated Manchego cheese 30 grams
  • handful finely chopped fresh parsley
  • pinch sea salt
  • dash black pepper

Instructions

  1. Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil

  2. Meanwhile, finely dice the onion, finely chop the carrot (peeled) and roughly chop the garlic

  3. Add the cut vegetables into the hot pan, mix continuously, after 3 minutes and the vegetables are lightly sauteed, add in 1 tsp sweet smoked Spanish paprika, quickly mix together, then add in the can of diced tomatoes, season with sea salt & black pepper, mix together, then raise the heat to a high heat and simmer without mixing

  4. Once the juices from the canned diced tomatoes have thickened, about 3 minutes, add in 2 cups water, mix together and bring to a boil

  5. Meanwhile, add in 1 cup long grain rice into a sieve and rinse under cold water

  6. Once the water comes to a boil, add in the rice, mix together, place a lid on the pan and lower to a low-medium heat, simmer until all the water has been absorbed (15 minutes in my case), then remove the pan from the heat and let it for a couple minutes with the lid on, this will ensure all the rice grains are fully cooked

  7. Meanwhile, add the canned tuna into a sieve, flake the tuna to remove any excess oil

  8. After a couple minutes remove the lid from the pan, add the drained tuna and fluff the rice with a fork

  9. Transfer into serving dishes, finely grate a kiss of Manchego cheese over the rice and sprinkle with finely chopped fresh parsley, enjoy!

Recipe Notes

Get the Sweet Smoked Spanish Paprika I used in this Recipe

Nutrition Facts
Easy Weeknight Rice with Tuna
Amount Per Serving
Calories 924 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 7g44%
Polyunsaturated Fat 7g
Monounsaturated Fat 16g
Cholesterol 41mg14%
Sodium 1261mg55%
Potassium 1063mg30%
Carbohydrates 92g31%
Fiber 5g21%
Sugar 8g9%
Protein 63g126%
Calcium 261mg26%
Vitamin C 25mg30%
Vitamin A 6069IU121%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

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10 Comments

  1. Gisela Kistner

    This looks like another wonderful recipe. Now that I am a widow with no children, I especially like that your recipes are for 2 servings. Thanks for giving me a taste of Spain.

    19 . Jun . 2022
    • Spain on a Fork

      Sorry to hear that 🙁 Thanks for the comment, much love

      19 . Jun . 2022
  2. Derek

    5 stars
    This looks great. I will be buying all the ingredients tonight when I go shopping. Your channel is fantastic, thanks for all your hard work.

    16 . Jun . 2022
    • Spain on a Fork

      Sounds great! Hope you enjoy 🙂 Much love

      16 . Jun . 2022
  3. Chris L

    Looks absolutely delicious.

    16 . Jun . 2022
    • Spain on a Fork

      Thank you! Much love 🙂

      16 . Jun . 2022
  4. Stephen

    5 stars
    I have done a very similar recipe before and it works wonderfully – a fast and easy but nutritious and tasty weekday dinner. I am thinking of using some baked ham that I have in the freezer in place of the tuna. One question I have though: when measuring the rice, it appears that you are using a liquid measuring cup. Does it matter? I’ve always been told that liquid and solid measuring cups are slightly different.

    15 . Jun . 2022
    • Spain on a Fork

      I always use the same measuring cups and have never had a problem 🙂 Thanks for the comment! Much love

      15 . Jun . 2022
  5. Ramya

    cant wait to make this soon for me can i use vegan tuna and cheese i never had easy weeknight rice with tuna before perfect for my after office meals love your recipes as always brightens up my day everyday after work

    15 . Jun . 2022
    • Spain on a Fork

      Sounds great Ramya! Much love 🙂

      15 . Jun . 2022

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