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Tuna and Rice

Catherine Messig

For Dinner ( Fish and Seafood )


Published on

10 minutes to prepare and 20 minutes to cook

Serves 4


This delicious recipe was sent to me by a friend from work who swore it was the tastiest, easiest and cheapest recipe in her cooking repertoire. She was right! This dish is so healthy, tasty and easy and can be whipped up in under 30 minutes - perfect for those who work late and don't have time to prepare complex meals.


1 onion, diced
2 carrots, diced
3 sticks of celery, diced
1 extra large can of John West Tuna in Brine
1 tablespoon of plain flour, sifted
1 tablespoon of butter or margarine
1 1/2 cups of milk


Drain tuna brine liquid into a metric cup, then top the cup of brine up with milk until it's full.

Cook rice.

Cook onion, celery and carrots in a little olive oil. Cook until soft. Then remove from pan.

In the same pan, add the butter or margarine and let it melt, then add the sifted flour in and stir vigorously. When the butter and flour combo looks doughy, start adding the brine and milk mixture in gradually - once it absorbs, add more milk and stir and repeat this process until all the liquid is stirred in. Remember to keep stirring throughout this process constantly and vigorously.

When all of the liquid is stirred in evenly and the mixture starts to bubble, add the onion, carrot and celery mixture back in along with the tuna and mix together.

Add a cup of milk in gradually and and stir through the mixture so that it absorbs and becomes creamy.

Cook for 5 more minutes, stirring occasionally. Add salt and pepper to taste.

Eat mixed into the rice - delicious!


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  • avatar

    sort of like tuna casserole except switching rice for noodles. Awesome idea.