Delicious Leftover Rice And Tuna Recipes

May 09, 2023 Post a Comment

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Tuna Fried Rice Video NISH KITCHEN from nishkitchen.com

Description

Do you have leftover rice and canned tuna in your pantry, and you don't know what to do with them? Don't worry; we've got you covered with some delicious leftover rice and tuna recipes that are easy to make and budget-friendly. These recipes are perfect for busy weeknights when you don't have much time to cook, but you still want to enjoy a healthy and satisfying meal.

Prep time

The prep time for these recipes is minimal, and you can have them ready in less than 30 minutes.

Cook time

The cook time for these recipes is also short, and you'll spend most of the time waiting for the rice to cook.

Ingredients

For these recipes, you'll need leftover cooked rice, canned tuna, and a few other ingredients that you probably already have in your pantry. The ingredients you'll need for these recipes include: - Cooked rice (white or brown) - Canned tuna (in water or oil) - Onion - Garlic - Bell pepper - Carrots - Frozen peas - Soy sauce - Eggs - Olive oil - Salt and pepper

Equipment

You'll need a few basic kitchen tools and equipment to make these recipes, including a large skillet or wok, a wooden spoon or spatula, a cutting board, a sharp knife, and a mixing bowl.

Method

Tuna Fried Rice

1. Heat a large skillet or wok over medium-high heat and add 1 tablespoon of olive oil. 2. Add 1 chopped onion, 2 minced garlic cloves, and 1 sliced bell pepper to the skillet and stir-fry for 2-3 minutes until fragrant. 3. Add 1 cup of cooked rice, 1 can of drained tuna, 1/2 cup of frozen peas, and 2 tablespoons of soy sauce to the skillet and stir-fry for 2-3 minutes until heated through. 4. Push the rice mixture to the side of the skillet and add 2 beaten eggs to the empty space. Scramble the eggs until cooked, then mix them with the rice mixture. 5. Season with salt and pepper to taste, and serve hot.

Tuna and Rice Salad

1. In a mixing bowl, combine 2 cups of cooked rice, 1 can of drained tuna, 1 diced carrot, 1/2 cup of frozen peas, and 1/4 cup of chopped onion. 2. In a separate bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of soy sauce, and 1 tablespoon of lemon juice. 3. Pour the dressing over the rice mixture and toss to coat evenly. 4. Season with salt and pepper to taste, and serve chilled.

Tuna and Rice Casserole

1. Preheat your oven to 375°F (190°C). 2. In a large mixing bowl, combine 2 cups of cooked rice, 1 can of drained tuna, 1/2 cup of frozen peas, 1/4 cup of chopped onion, and 1 minced garlic clove. 3. Transfer the rice mixture to a greased 9x13 inch baking dish. 4. In a separate bowl, whisk together 1 cup of milk, 2 beaten eggs, and 1/2 teaspoon of salt. 5. Pour the mixture over the rice mixture in the baking dish. 6. Bake for 25-30 minutes or until the casserole is set and golden brown on top. 7. Let the casserole cool for a few minutes before serving.

Notes

You can customize these recipes by adding your favorite vegetables or spices. You can also use different types of rice or canned fish to change the flavor profile.

Nutrition Info

The nutritional information for these recipes will vary depending on the type and amount of ingredients you use. However, they are all relatively low in calories and high in protein, fiber, and essential nutrients.

Recipe Tips

- Use leftover rice that has been chilled in the fridge overnight for best results. - Drain the canned tuna well to avoid excess moisture in the recipes. - Don't overcook the rice or vegetables to maintain their texture and flavor. - Add more soy sauce or spices to taste if desired. - Store leftover rice and tuna recipes in an airtight container in the fridge for up to 3 days.