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Rice with tomato and tuna

Rice with Tomato and Tuna

Quick and easy, this rice and tuna dish made with Tilda Steamed Jasmine Rice is tossed in a simple homemade tomato sauce accented with a little cayenne for a spicy kick.

  • 31 - 60 Minutes
  • Easy
  • Serves 6

This recipe uses:


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Rice with Tomato and Tuna




  • 2 pouches Tilda Jasmine Rice
  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 4 tsp fresh thyme, finely chopped
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper
  • 1 can (28 oz) canned diced tomatoes, drained
  • 2 cans (each 6 oz) good quality oil packed tuna, drained and flaked
  • 1 cup frozen peas, thawed
  • 1/4 cup lemon juice
  • 3 tbsp fresh parsley, finely chopped

How to make Rice with Tomato and Tuna

  1. Heat rice according to package directions.

  2. Heat oil in a large skillet set over medium heat. Cook onion, red bell pepper, garlic, thyme, paprika, salt, pepper and cayenne for 5 to 8 minutes or until softened. Stir in diced tomatoes and bring to a boil. Reduce heat to a simmer and cook for 8 to 10 minutes or until flavors marry.

  3. Stir in tuna and peas. Cook for 3 to 5 minutes or until tuna is heated through and peas are cooked.

  4. Toss together rice and tuna mixture. Toss in lemon juice and parsley.