Spicy Tuna With Crispy Rice: A Canned Tuna Recipe
My go-to canned tuna recipe isn’t your usual tuna salad, pasta, or noodle casserole. It’s this Spicy Tuna with Crispy Rice and it’s perfect for those colder months when fresh produce is harder to come by. I love it paired with a big scoop of kimchi or kraut.
The spicy tuna mixture is super simple: just canned tuna, mayo, and sriracha, giving it that sushi roll vibe. The crispy rice? That’s the game-changer. I coat a pan with oil, add day-old cooked rice, and season it up. The rice gets beautifully crispy on the bottom, making a golden crust.
In this article, I’ll explain what makes Spicy Tuna with Crispy Rice so special, provide a step-by-step guide for making it, and spotlight canned tuna, the simple but mighty main ingredient.
Why I Love This Canned Tuna Recipe
Here’s why I love this Spicy Tuna with Crispy Rice:
- Perfect for busy weeknights: when I need a quick, satisfying meal.
- It uses canned tuna fish, a pantry staple that’s always on hand and super convenient.
- Ideal for a flexitarian lifestyle: giving a twist on a spicy tuna poke bowl without needing raw fish.
- Extremely versatile: I can add fresh ingredients like green onions or avocado if I have them, or just keep it simple.
- Works great for meal prep: making it easy to plan out quick dinners or even a quick lunch.
- Tuna is Naturally low carb: so it’s lighter but still filling, without needing much from the grocery store.
The Elements of Spicy Tuna and Crispy Rice
There are three main elements to this dish, the protein (Spicy Tuna), the grain (Crispy Rice), and the vegetable (Kimchi).
- Spicy Tuna: The star here is canned tuna! Just mix it with mayo and sriracha! You can use oil-packed tuna or water-packed tuna.
- Crispy Rice: Jasmine rice works best for a fluffy texture, but basmati or short-grain rice also works. A quick pan-fry creates that perfect golden-brown crust.
- Kimchi: Homemade or store-bought, kimchi adds a tangy, spicy kick. I love having it on hand for this dish and adding it to ramen bowls.
- Optional Garnishes: Top with sesame seeds, fresh herbs, avocado, scallions, spicy mayo drizzle, sesame oil, or rice vinegar for extra flavor.
Ingredient Substitutions & Add-Ins
Substitutions
- Rice Alternatives: Swap jasmine rice for brown rice, cauliflower rice, or quinoa for a different texture and flavor.
- Crusty Bread Base: Out of rice? Serve the spicy tuna over slices of crusty bread for a unique twist, like a tuna tartine.
- Kimchi Substitute: If you’re out of kimchi, try thinly sliced cucumber or radish for a fresh, crunchy alternative.
Add-Ins
- Avocado Slices: Top with creamy avocado for added richness.
- Red Onion: Thinly sliced red onion brings a fresh, crisp bite and subtle sweetness. It is perfect as a topping or mixed into the tuna.
- Red Pepper Flakes: For a spicy boost, add red pepper flakes to the tuna mix or sprinkle them on top of the crispy rice.
- Fresh Herbs: Add brightness with a sprinkle of fresh parsley, basil, or cilantro.
- Sesame Oil Drizzle: Finish with a drizzle of sesame oil for a subtle, nutty flavor.
How to Build This Spicy Tuna with Crispy Rice
Step 1: Make the Crispy Rice
Prepare a pot with a drizzle of oil over medium heat. Add a layer of cooked rice (like rice from a rice cooker) to the pot. Place the lid on and let the rice cook for 5-10 minutes, until it develops a golden, crispy layer at the bottom.
Tip: This crispy rice technique is inspired by Naz Deravian’s Tahdig from her cookbook Bottom of the Pot: Persian Recipes and Stories.
Step 2: Prepare the Spicy Tuna
While the rice cooks, in a medium bowl, mix together 1 can of tuna, a spoonful of mayo, and a squeeze of sriracha. Adjust sriracha to taste.
Step 3: Build the Bowl
Scoop the crispy rice into your bowl as the base. Add the spicy tuna mixture on top. Finish with a generous serving of your favorite kimchi.
Step 4: Add Optional Garnishes
Customize your bowl with toppings like fresh herbs, julienned veggies (like carrots or cucumber), crunchy seeds, a drizzle of aromatic oils, a splash of soy sauce, or fresh ground pepper for added flavor and texture.
Storage Suggestions
If you have leftovers, transfer the spicy tuna and crispy rice to an airtight container and store it in the fridge. It’ll stay fresh for up to 2 days. Just reheat the rice separately to keep it crispy, and enjoy the spicy tuna cold or at room temperature for the best flavor.
More Info on Canned Tuna
For a sustainable choice, look for labels like pole-and-line-caught, pole-caught, troll-caught, FAD-free, free school, or school-caught on canned tuna. Avoid brands that don’t list fishing methods. Top brands to consider are Whole Foods 365 and Safe Catch. For more tips, check out Seafood Watch’s article on choosing sustainable canned tuna.
Tuna Nutrition
- Vitamin D: Tuna is a great source of Vitamin D! Other foods high in Vitamin D include salmon, sardines, and fortified dairy.
- Protein: A 5 oz can of tuna provides around 30-35g of protein, depending on the type.
- Fat: While relatively low in fat, tuna is packed with omega-3s, essential for heart, eye, and brain health.
Other Ways to Use a Can of Tuna
Besides a bowl of rice, here are more delicious ways to enjoy canned tuna:
- Tuna salad with a bagel or crackers
- Tuna Melt Sandwich
- Tuna Pasta Salad with fresh herbs and crisp veggies
- Tuna Burgers: Form into patties and pan-fry for Crispy Tuna Cakes
- Salad Nicoise: A fresh salad with tomatoes, hard-boiled eggs, olives, and tuna, tossed in a simple olive oil vinaigrette. Perfect in peak tomato season!
Want More Flexitarian Recipes?
I hope you enjoy reading this article as much as I enjoyed writing it! Below are some more tasty recipes.
- Vegan Kimchi Instant Ramen
- Spicy Tahini Noodles
- Crispy Rice
- Jalapeno Pickled Eggs
- Quick Jammy Soft Boiled Eggs in Air Fryer
- Panera Mexican Street Corn Chowder: An Easy Copycat Recipe
Spicy Tuna with Crispy Rice Bowl
Ingredients
Spicy Tuna
- 15 oz canned Albacore Tuna 3 cans
- 3 tbsp mayo
- 2 tbsp siracha
Crispy Rice
- 3 cups cooked rice see recipe notes
- 1 cup cooked quinoa
- 2 tbsp avocado oil
- 2 tbsp rice wine vinegar
Bowl Toppers
- 1 cup spicy kimchi divided into 1/4 cups
- 4 scallions, chopped
- 4 tsp sesame seeds divided
- 4 tsp soy sauce divided
- more siracha for drizzling
Instructions
Spicy Tuna
- In a medium mixing bowl add tuna, mayonnaise, and siracha. Mix until combined. Set aside.
Crispy Rice
- Heat the skillet or pot to medium-high heat. Add avocado oil.
- Once the oil is heated, spoon in the rice, pressing the rice into the pan with the back of a rubber spatula or spoon.
- Add rice wine vinegar and place the lid on the pot. You may wish to cover the lid with a dish towel however, be very careful not to burn the towel.
- Cook the rice for 5 to 10 minutes. Option to check on the rice after 5 minutes but use a spatula to check the bottom of the pan or pot for browned/ scorched rice. If the color is to your liking remove it from the heat or continue to cook for the desired amount of time.
Build Your Bowl
- Add crispy rice as your base. Add spicy tuna, kimchi, and scallions. Drizzle 1 tsp soy sauce and 1 tsp sesame seeds over top. Drizzle with the desired amount of siracha.
Notes
Nutrition
Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!
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