Tuna Potato Rice
One-pot short-grain rice with drained canned tuna and potatoes in a measured tomato base.
Preparation: 15 min · Cooking: 28 min · Total: 48 min · 2 servings
Ingredients
- 240 ml dry short-grain rice, volume before rinsing
- 150 g commercial canned ready-to-eat tuna, drained weight
- medium potato, small even cubes — 1
- small onion, chopped — 1
- 0.5 tsp ground cumin
- 1 tbsp concentrated tomato paste
- 360 ml initial hot cooking water
- 2 tbsp vegetable oil, total allowance
- salt, to taste
- extra boiling water only if rice dries before tender (optional)
Instructions
Measure and prepare
Measure 240 ml rice dry before rinsing/draining according to its package. Weigh 150 g commercially canned ready-to-eat tuna after draining; can size does not establish drained weight. Prepare an ordinary pot with a fitting non-pressure lid.
Prepare an ordinary pot with a fitting non-pressure lid.
Prepare the components
Wash and cut the potato into small even cubes and chop the onion. Discard drained tuna packing oil; it is not an extra frying-fat allowance. Keep opened tuna chilled at ≤4°C until needed.
Keep opened tuna chilled at ≤4°C until needed.
Build the base
Heat all 2 tbsp oil over medium heat. Pan-fry potato cubes, checking from 5 minutes until pale golden, then lift out briefly for immediate return later. Do not add more oil.
Do not add more oil.
Build the base: 300 seconds
Combine carefully
Soften onion in the same remaining oil, checking from 3 minutes. Keep the briefly removed potatoes ready for the same uninterrupted cooking session.
Keep the briefly removed potatoes ready for the same uninterrupted cooking session.
Combine carefully: 180 seconds
Cook and check
Stir in 1 tbsp concentrated tomato paste, 0.5 tsp cumin and salt. Carefully add 360 ml hot water, avoiding oil splashes, and bring to a controlled boil.
Carefully add 360 ml hot water, avoiding oil splashes, and bring to a controlled boil.
Finish the cooking
Add rinsed/drained rice and return potato cubes to the boiling base. Flake in 150 g drained tuna and gently distribute evenly with a clean utensil. No raw fish, old canned tomato or lemon is included.
No raw fish, old canned tomato or lemon is included.
Check before serving
Cover with the ordinary fitting lid and reduce immediately to very low heat. Begin checks at 20 minutes; rice and potato centres must both be tender, with the mixture thoroughly hot and a selected conservative 74°C check. The canned tuna is already ready to eat, not raw seafood.
The canned tuna is already ready to eat, not raw seafood.
Check before serving: 1200 seconds
Serve and store
If rice dries before tender, add small amounts of the conditional boiling water and continue over low heat. Check if scorching; do not forbid opening the lid or intervention solely to meet a fixed timer or exactly-one-stir rule.
Check if scorching; do not forbid opening the lid or intervention solely to meet a fixed timer or exactly-one-stir rule.
Serve and store
For 8 servings use 960 ml dry rice, 600 g drained tuna, 4 potatoes, 4 onions, 4 tbsp paste, 1440 ml initial water, 8 tbsp oil and 2 tsp cumin. Four cans need not weigh 600 g drained; measure the actual tuna.
Four cans need not weigh 600 g drained; measure the actual tuna.
Serve and store
Serve hot in 2 portions. Refrigerate rice and fish promptly in shallow portions within 1 hour at ≤4°C; use within 24 hours and reheat at most once to 74°C.
Refrigerate rice and fish promptly in shallow portions within 1 hour at ≤4°C; use within 24 hours and reheat at most once to 74°C.
Tips
- Instructions describe the original 2-serving batch. Ingredient controls scale the list to 1 or 8 servings: exactly half or fourfold. One cup is 240 ml, one tbsp 15 ml and one tsp 5 ml. Dry volumes are not gram weights. Use equivalent vessels and manageable batches; times are first checks, not linear scaling rules.
Common mistakes
- Do not add unlisted ingredients or rely on fixed times and surface browning alone.
Substitutions
- Use the stated source states and alternatives; check product directions and allergens.
Storage
Refrigerate promptly within 1 hour in shallow portions at ≤4°C. Use within 24 hours from preparation, including cooling. These are conservative household limits, not a validated shelf life.
Reheating
Reheat leftovers at most once to 74°C throughout, then serve immediately. Keep unused portions refrigerated.
About this recipe
One-pot short-grain rice with drained canned tuna and potatoes in a measured tomato base.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.