19 Delicious Tuna and Rice Recipes for Quick Meals

Craving something hearty, quick, and budget-friendly? Look no further than these 19 delicious tuna and rice recipes—your new go-to for effortless weeknight dinners! Whether you’re in the mood for creamy casseroles, zesty bowls, or crispy patties, this roundup has a flavor-packed dish for every craving. Ready to transform pantry staples into mouthwatering meals? Let’s dive in!

Spicy Tuna and Rice Bowl

This zesty bowl comes together in minutes, packing a punch of umami and heat that’ll make it your new weeknight favorite.

Ingredients:

• 1 cup sushi rice, rinsed
• 1 1/4 cups water
• 1/2 lb fresh sushi-grade tuna, diced
• 2 tbsp mayonnaise
• 1 tbsp sriracha
• 1 tsp soy sauce
• 1/2 tsp sesame oil
• 1/4 tsp salt
• 1/2 avocado, sliced
• 1/4 cup thinly sliced cucumber
• 1 tbsp toasted sesame seeds
• 1 green onion, thinly sliced

Instructions:

1. In a small pot, combine the sushi rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let sit, covered, for 5 minutes.
2. Meanwhile, in a bowl, mix the tuna, mayonnaise, sriracha, soy sauce, sesame oil, and salt until evenly coated.
3. Fluff the rice with a fork and divide between two bowls. Top with the spicy tuna mixture, avocado, and cucumber.
4. Sprinkle with sesame seeds and green onion.

The magic here is the contrast between the cool, creamy avocado and the fiery tuna—each bite keeps you coming back for more.

Tip: For extra crunch, add a handful of crispy fried onions right before serving.

Garlic Butter Tuna Fried Rice

This quick and flavorful fried rice swaps in canned tuna for a protein-packed twist, with garlic butter adding rich, savory depth.

Ingredients:

• 2 cups cooked and cooled jasmine rice (day-old works best)
• 2 (5-oz) cans tuna in water, drained
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp black pepper
• 2 eggs, beaten
• 1/2 cup frozen peas and carrots, thawed
• 2 green onions, thinly sliced

Instructions:

1. Melt 2 tbsp butter in a large skillet or wok over medium-high heat. Add garlic and sauté for 30 seconds until fragrant.
2. Add tuna, breaking it apart with a spatula. Cook for 1 minute, then push to one side. Pour beaten eggs into the empty space and scramble until just set.
3. Stir in rice, peas and carrots, soy sauce, oyster sauce, sugar, and black pepper. Toss everything together for 3–4 minutes until rice is lightly crispy.
4. Remove from heat. Fold in remaining 1 tbsp butter until melted, then top with green onions.

The double hit of garlic butter—sizzled at the start and swirled in at the end—gives this dish its irresistible, restaurant-worthy gloss.

Tip: For extra crunch, press the rice into the skillet and let it crisp undisturbed for 1 minute before stirring.

Tuna Sushi Rice Salad

This fresh, no-fuss salad combines the flavors of sushi with the ease of a toss-together meal—perfect for busy weeknights or a light lunch.

Ingredients:

• 1 ½ cups sushi rice, rinsed and drained
• 1 ¾ cups water
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 1 (5 oz) can tuna in water, drained and flaked
• 1 medium cucumber, diced
• 1 avocado, diced
• 2 tbsp pickled ginger, chopped
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds

Instructions:

1. In a saucepan, combine sushi rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let sit, covered, for 5 minutes.
2. In a small bowl, whisk together rice vinegar, sugar, and 1 tsp salt until dissolved. Gently fold the mixture into the warm rice and let cool to room temperature.
3. In a large bowl, combine cooled rice, tuna, cucumber, avocado, and pickled ginger. Drizzle with soy sauce and sesame oil, then toss gently to combine.
4. Sprinkle with toasted sesame seeds just before serving.

The creamy avocado and tangy pickled ginger balance the savory tuna, while the seasoned rice ties it all together like deconstructed sushi—no rolling required!

Tip: For extra crunch, add a handful of crushed nori strips or crispy fried onions on top.

Creamy Tuna and Rice Casserole

This creamy tuna and rice casserole is the ultimate comfort food—easy to throw together but packed with cozy, savory flavor.

• 1 cup uncooked long-grain white rice
• 2 (5 oz) cans tuna in water, drained
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 cup whole milk
• 1 cup frozen peas, thawed
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp butter, melted
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp salt

1. Preheat oven to 375°F. Cook rice according to package instructions; set aside.
2. In a large bowl, mix the cooked rice, tuna, cream of mushroom soup, 1 cup whole milk, 1 cup peas, 1/2 cup cheddar, 1/4 cup Parmesan, 1 tbsp melted butter, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, and 1/4 tsp salt until combined.
3. Transfer to a greased 9×13-inch baking dish and bake for 25 minutes, or until bubbly and lightly golden on top.

The Parmesan adds a subtle nutty depth, while the peas keep every bite fresh and bright—no one will guess it’s pantry-friendly! Tip: For extra crunch, top with buttery breadcrumbs before baking.

Teriyaki Tuna Rice Bowl

This vibrant bowl packs a punch with sweet-savory teriyaki-glazed tuna over fluffy rice, topped with crisp veggies for the perfect bite.

Ingredients:

• 1 cup sushi-grade tuna steak, cubed
• 1/4 cup low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 tbsp sesame oil
• 2 cups cooked white rice
• 1/2 cup shredded carrots
• 1/2 cup thinly sliced cucumber
• 1 tbsp toasted sesame seeds
• 2 green onions, sliced

Instructions:

1. Whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, and 1 tsp ginger in a bowl. Add tuna cubes, tossing to coat, and marinate 10 minutes.
2. Heat 1 tbsp sesame oil in a skillet over medium-high. Remove tuna from marinade (reserve marinade) and sear 1–2 minutes per side until edges are caramelized but center is still pink.
3. Pour reserved marinade into the skillet and simmer 1 minute until slightly thickened.
4. Divide rice between bowls. Top with tuna, shredded carrots, cucumber, and drizzle with glaze. Garnish with sesame seeds and green onions.

The magic here? The tuna stays melt-in-your-mouth tender while the quick-seared edges soak up that glossy teriyaki glaze.

Tip: For extra crunch, add a handful of crushed roasted peanuts right before serving.

Tuna Poke Bowl with Sushi Rice

Fresh, vibrant, and packed with flavor, this tuna poke bowl is a fuss-free way to bring restaurant-quality Hawaiian-inspired eats to your kitchen.

Ingredients:

• 1 cup sushi rice, rinsed
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1/2 lb sushi-grade ahi tuna, cubed
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1/2 avocado, sliced
• 1/4 cup shredded carrots
• 1/4 cup thinly sliced cucumber
• 1 tbsp toasted sesame seeds
• 1 green onion, thinly sliced

Instructions:

1. In a saucepan, combine sushi rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let sit, covered, for 5 minutes.
2. In a small bowl, whisk together rice vinegar, sugar, and 1/2 tsp salt. Gently fold into the cooked rice and let cool slightly.
3. In a medium bowl, toss cubed tuna with soy sauce, sesame oil, and grated ginger. Let marinate for 5 minutes.
4. Divide rice between bowls. Top with marinated tuna, avocado, carrots, and cucumber. Sprinkle with sesame seeds and green onion.

The magic here? The tangy-sweet sushi rice balances the rich tuna, while the crisp veggies add refreshing crunch in every bite.

Tip: For extra creaminess, drizzle with spicy mayo (mix 1 tbsp mayo with 1 tsp sriracha).

Mediterranean Tuna and Rice Pilaf

This vibrant one-pan dish combines flaky tuna, fragrant rice, and sun-drenched Mediterranean flavors for a fuss-free meal that feels special.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 (5 oz) can tuna in olive oil, drained
• 1/2 tsp dried oregano
• 1/4 tsp ground cumin
• 1/4 tsp smoked paprika
• 1 3/4 cups chicken or vegetable broth
• 1/4 cup chopped Kalamata olives
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice
• Salt and black pepper to taste

Instructions:

1. Heat 2 tbsp olive oil in a deep skillet over medium heat. Add onion and cook for 3 minutes until soft. Stir in garlic, 1/2 tsp oregano, 1/4 tsp cumin, and 1/4 tsp smoked paprika; cook for 30 seconds until fragrant.
2. Add rice and toast for 2 minutes, stirring constantly. Pour in 1 3/4 cups broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
3. Fluff rice with a fork, then gently fold in tuna, 1/4 cup olives, 2 tbsp parsley, and 1 tbsp lemon juice. Season with salt and black pepper to taste. Cover and let sit off heat for 5 minutes.

The tuna stays tender while the rice soaks up all the briny, citrusy flavors—no dry grains here! Serve with extra lemon wedges for brightness.

Tip: For extra richness, drizzle with a little extra olive oil just before serving.

Tuna Kimchi Fried Rice

This spicy, umami-packed fried rice comes together in under 20 minutes, making it the ultimate pantry-staple weeknight hero.

Ingredients:

• 2 cups cooked and cooled white rice (day-old works best)
• 1 (5 oz) can tuna in water, drained
• 1 cup chopped kimchi, plus 2 tbsp kimchi juice
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 2 tsp soy sauce
• 1 tsp toasted sesame oil
• 1/2 tsp sugar
• 2 green onions, thinly sliced
• 1 fried egg per serving (optional)

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high. Add garlic and cook for 30 seconds until fragrant.
2. Add kimchi and stir-fry for 2 minutes until slightly caramelized. Break up tuna into chunks and add to the pan, cooking for 1 minute.
3. Add rice, pressing it into the pan to crisp slightly. Drizzle with soy sauce, sesame oil, sugar, and kimchi juice. Toss everything for 3–4 minutes until rice is evenly coated and heated through.
4. Fold in green onions (reserve some for garnish). Serve hot with a fried egg on top if desired.

The tangy kimchi cuts through the richness of the tuna, while crispy bits of rice add the perfect texture contrast.

Tip: For extra crunch, spread the fried rice in the pan and let it sit undisturbed for 1 minute before stirring.

Lemon Herb Tuna and Rice Skillet

This bright, one-pan wonder comes together in under 30 minutes, with flaky tuna and fragrant herbs dancing over fluffy rice—perfect for busy weeknights.

Ingredients:

• 2 (5-oz) cans tuna in water, drained
• 1 cup long-grain white rice, uncooked
• 2 cups low-sodium chicken broth
• 3 tbsp olive oil, divided
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• Zest and juice of 1 lemon
• 1/4 cup chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add onion and cook for 3 minutes until softened. Stir in garlic, oregano, salt, and pepper; cook 30 seconds until fragrant.
2. Add rice and toast for 1 minute, stirring constantly. Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until liquid is absorbed.
3. Fluff rice with a fork, then gently fold in tuna, lemon zest, lemon juice, and remaining 1 tbsp olive oil. Cook uncovered for 2 minutes to warm through.
4. Remove from heat and sprinkle with parsley.

The magic here? The lemon juice wakes up the savory tuna and herbs, while the rice soaks up every drop of flavor. Tip: For extra crunch, top with toasted breadcrumbs right before serving.

Tuna and Rice Stuffed Peppers

These hearty stuffed peppers are a clever way to turn pantry staples into a satisfying meal—perfect for busy weeknights when you need something wholesome fast.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 (5 oz) can tuna in water, drained
• 1 cup cooked white rice
• 1/2 cup marinara sauce
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Lightly brush the outside of the peppers with 1 tbsp olive oil and place them upright in a baking dish.
2. In a bowl, mix the tuna, cooked rice, 1/2 cup marinara sauce, 1/4 cup Parmesan, 1 tsp garlic powder, 1/2 tsp oregano, 1/4 tsp salt, and 1/4 tsp black pepper until combined.
3. Spoon the filling into the peppers, packing gently. Cover the dish with foil and bake for 30 minutes. Uncover and bake 10 more minutes until peppers are tender.

The tuna-rice filling stays wonderfully moist thanks to the marinara, while the peppers soften just enough to hold their shape—no soggy bottoms here!

Tip: For extra flavor, sprinkle a little extra Parmesan on top before the final bake.

Cheesy Tuna and Rice Bake

This cozy casserole combines pantry staples into a creamy, cheesy bake that’s perfect for busy weeknights—comfort food without the fuss.

Ingredients:

• 2 cups cooked white rice (or 1 cup uncooked, prepared according to package)
• 2 (5-oz) cans tuna in water, drained
• 1 (10.5-oz) can condensed cream of mushroom soup
• 1 cup shredded cheddar cheese, divided
• 1/2 cup whole milk
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Preheat oven to 375°F. Lightly grease an 8×8-inch baking dish.
2. In a large bowl, mix cooked rice, tuna, cream of mushroom soup, 3/4 cup cheddar cheese, milk, Parmesan, garlic powder, onion powder, and black pepper until fully combined.
3. Spread mixture evenly into the baking dish. Sprinkle remaining 1/4 cup cheddar on top.
4. Bake uncovered for 20–25 minutes, until bubbly and cheese is golden. Garnish with parsley if using.

The magic here? The Parmesan melts into the rice, adding a subtle nutty depth to every bite. Serve with a crisp green salad to balance the richness.

Tip: For extra crunch, top with buttered breadcrumbs before baking!

Tuna Rice Cakes with Spicy Mayo

These crispy tuna rice cakes are a fun twist on classic fried rice—packed with savory flavor and a kick of heat from the creamy mayo drizzle.

Ingredients:

• 2 cups cooked short-grain rice (day-old works best)
• 1 (5 oz) can tuna in water, drained well
• 1 large egg, beaten
• 2 tbsp finely chopped scallions
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp black pepper
• 2 tbsp vegetable oil, for frying
• 2 tbsp mayonnaise
• 1 tsp sriracha (or more to taste)
• 1 tsp lime juice

Instructions:

1. In a bowl, combine cooked rice, tuna, beaten egg, scallions, soy sauce, sesame oil, and black pepper. Mix until evenly blended.
2. Shape mixture into 4 equal patties (about 1/2-inch thick).
3. Heat vegetable oil in a nonstick skillet over medium heat. Cook patties for 3–4 minutes per side until deeply golden and crisp.
4. Meanwhile, stir together mayonnaise, sriracha, and lime juice in a small bowl.
5. Drizzle spicy mayo over warm rice cakes and serve immediately.

The contrast of the crunchy exterior and tender, savory center makes these irresistible—plus, they come together in just 15 minutes!

Tip: For extra crunch, press a sprinkle of panko breadcrumbs onto the patties before frying.

Coconut Curry Tuna and Rice

This one-pan wonder brings together creamy coconut milk, bold curry spices, and tender tuna for a fuss-free meal that’s ready in under 30 minutes.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp red curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 (5 oz) can tuna in water, drained
• 1 cup frozen peas
• 2 cups cooked jasmine rice
• 1/4 cup chopped cilantro
• 1 tbsp lime juice

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until softened. Stir in 3 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
2. Add 2 tbsp red curry paste and toast for 30 seconds, then pour in 1 can coconut milk, 1 tbsp fish sauce, and 1 tsp brown sugar. Simmer for 5 minutes, stirring occasionally.
3. Gently fold in the drained tuna and 1 cup frozen peas, breaking the tuna into chunks. Cook for 2 minutes until heated through.
4. Divide 2 cups cooked rice among bowls, top with the curry, and garnish with 1/4 cup cilantro and a squeeze of 1 tbsp lime juice.

The magic here? The curry paste infuses the coconut milk with deep flavor while the lime brightens every bite—no bland tuna salads allowed!

Tip: For extra richness, use tuna packed in oil and skip draining it.

Tuna and Rice Lettuce Wraps

These light and fresh tuna and rice lettuce wraps are a perfect quick lunch or appetizer—packed with protein and crunch, they’re as satisfying as they are easy to make.

• 1 cup cooked white rice (cooled)
• 1 (5 oz) can tuna in water, drained
• 1 tbsp mayonnaise
• 1 tsp soy sauce
• 1 tsp rice vinegar
• 1/2 tsp sesame oil
• 1/4 cup shredded carrots
• 2 tbsp finely chopped scallions
• 8 large butter lettuce leaves
• 1 tbsp toasted sesame seeds

1. In a medium bowl, flake the tuna with a fork. Add the mayonnaise, soy sauce, rice vinegar, and sesame oil, stirring until well combined.
2. Fold in the cooked white rice, shredded carrots, and scallions until evenly mixed.
3. Spoon about 2 tbsp of the tuna-rice mixture into the center of each lettuce leaf. Sprinkle with toasted sesame seeds.
4. Serve immediately, folding the lettuce leaves around the filling like a taco.

The contrast of cool, crisp lettuce with the savory-sweet tuna filling makes these wraps irresistibly refreshing—ideal for a no-fuss meal that still feels special.

Tip: For extra crunch, add a few slices of cucumber or radish to the filling before wrapping.

Herbed Tuna and Rice Salad

This bright, protein-packed salad is a breeze to toss together—perfect for a light lunch or a make-ahead potluck dish.

Ingredients:

• 1 ½ cups cooked and cooled white rice (or brown rice for extra chew)
• 2 (5-oz) cans solid white tuna in water, drained and flaked
• 1 cup diced English cucumber
• ½ cup halved cherry tomatoes
• ¼ cup finely chopped red onion
• 3 tbsp chopped fresh dill
• 2 tbsp chopped fresh parsley
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. In a large bowl, combine the rice, tuna, cucumber, cherry tomatoes, red onion, dill, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until emulsified.
3. Pour the dressing over the rice mixture and gently toss until evenly coated. Taste and adjust salt if needed.
4. Chill for at least 30 minutes before serving to let the flavors meld.

The fresh herbs and lemon give this salad a vibrant kick, while the tuna keeps it hearty without weighing you down.

Tip: For extra crunch, stir in ¼ cup toasted sliced almonds right before serving.

Tuna and Rice Soup with Vegetables

This comforting soup combines pantry staples with fresh veggies for a quick, nourishing meal that’s ready in under 30 minutes.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups low-sodium chicken broth
• 1 (5 oz) can tuna in water, drained
• 1/2 cup long-grain white rice
• 1 cup baby spinach
• 1 tbsp lemon juice

Instructions:

1. Heat 1 tbsp olive oil in a pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in 2 minced garlic cloves, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp pepper; cook for 1 minute until fragrant.
2. Pour in 4 cups chicken broth and bring to a boil. Add rice, reduce heat to low, cover, and simmer for 15 minutes until rice is tender.
3. Flake in tuna, then stir in 1 cup spinach and 1 tbsp lemon juice. Cook for 2 minutes until spinach wilts. Taste and adjust salt if needed.

The lemon brightens the rich tuna, while the rice makes it hearty without feeling heavy—perfect for a light yet satisfying lunch.

Tip: For extra depth, swap half the broth for tomato juice and add a pinch of red pepper flakes with the garlic.

Tuna Rice Patties with Avocado Salsa

These crispy tuna rice patties are a quick, protein-packed meal, topped with a creamy avocado salsa that adds a fresh, zesty kick.

Ingredients

• 1 (5 oz) can tuna, drained
• 1 cup cooked white rice, cooled
• 1 large egg, beaten
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1/4 cup finely chopped red onion
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 ripe avocado, diced
• 1/4 cup diced cherry tomatoes
• 1 tbsp lime juice
• 1 tbsp chopped cilantro
• Pinch of salt

Instructions

1. In a bowl, mix tuna, rice, egg, mayonnaise, Dijon mustard, red onion, garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until combined. Shape into 4 equal patties.
2. Heat olive oil in a skillet over medium heat. Cook patties for 3–4 minutes per side until golden and crisp.
3. Meanwhile, in another bowl, gently toss avocado, cherry tomatoes, lime juice, cilantro, and a pinch of salt to make the salsa.
4. Serve patties warm, topped with avocado salsa.

The contrast between the crispy exterior and the creamy salsa makes every bite irresistible—perfect for a light lunch or fuss-free dinner.

Tip: For extra crunch, press the patties into panko breadcrumbs before frying.

Tuna and Rice Stir-Fry with Soy Sauce

This tuna and rice stir-fry is a quick, pantry-friendly meal that’s packed with savory soy sauce flavor—perfect for busy weeknights!

• 2 cups cooked white rice (day-old works best)
• 2 (5-oz) cans tuna in water, drained
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/2 cup frozen peas and carrots, thawed
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 2 green onions, thinly sliced

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and stir for 30 seconds until fragrant.
2. Add peas and carrots and cook for 2 minutes, stirring often.
3. Break apart tuna into the pan, stirring to combine. Cook for 1 minute.
4. Add rice, pressing gently to separate clumps. Stir-fry for 3 minutes until lightly crispy.
5. Pour in soy sauce, sesame oil, and sugar. Toss everything together for 1 minute until evenly coated.
6. Remove from heat and top with green onions.

The magic here? Day-old rice soaks up the sauce without turning mushy, giving every bite a satisfying chew.

Tip: For extra crunch, sprinkle with toasted sesame seeds right before serving.

Tuna and Rice Burrito Bowl

This protein-packed bowl is a fresh twist on burrito night—no rolling required, just layers of zesty tuna, fluffy rice, and all your favorite toppings!

Ingredients:

• 1 cup uncooked white rice
• 2 (5-oz) cans tuna in water, drained
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 tbsp lime juice
• 1 cup shredded lettuce
• 1/2 cup diced avocado
• 1/4 cup chopped cilantro
• 2 tbsp sour cream (optional)

Instructions:

1. Cook the rice according to package instructions. Fluff with a fork and set aside.
2. In a skillet over medium heat, warm the olive oil. Add the tuna, chili powder, cumin, garlic powder, and salt. Cook for 3–4 minutes, breaking up the tuna with a spatula, until lightly browned and fragrant. Stir in the lime juice.
3. Divide the rice between two bowls. Top with the seasoned tuna, shredded lettuce, diced avocado, and cilantro. Drizzle with sour cream if using.

The lime-kissed tuna and creamy avocado make this bowl feel indulgent, while the spices keep it bold and satisfying—perfect for a quick lunch or dinner.

Tip: For extra crunch, swap the lettuce for shredded cabbage or add a handful of tortilla chips!

Conclusion

With 19 tasty tuna and rice recipes, you’ve got endless options for quick, satisfying meals! Whether you’re craving something creamy, spicy, or light, there’s a dish here for every mood. Give these recipes a try, and let us know which one’s your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these easy, delicious meals too. Happy cooking!