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.
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.
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.
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.
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Watch the Video Below on How to Make this Easy Weeknight Rice with Tuna
Easy Weeknight Rice with Tuna
- 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
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
Meanwhile, finely dice the onion, finely chop the carrot (peeled) and roughly chop the garlic
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
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
Meanwhile, add in 1 cup long grain rice into a sieve and rinse under cold water
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
Meanwhile, add the canned tuna into a sieve, flake the tuna to remove any excess oil
After a couple minutes remove the lid from the pan, add the drained tuna and fluff the rice with a fork
Transfer into serving dishes, finely grate a kiss of Manchego cheese over the rice and sprinkle with finely chopped fresh parsley, enjoy!
Get the Sweet Smoked Spanish Paprika I used in this Recipe
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