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| Kids and adults will be drawn to this perennial favourite of tuna, sweetcorn & rice. this one healthy and fat-free
photo 2.10/19
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It's funny how the combination of tuna, sweetcorn and carbs is appealing to all ages, accounting for countless variations of tuna sarnies, fried rice and pastas.
This recipe is based on fat-free steamed rice and is so easy to make. The rice is cooked in the usual way then corn, tuna and spring onion are stirred through it.
For a crowd, the completed dish remains in the pot where it stays warm through residual heat - at least for the first service. In the photo above, the rice was moved to a serving dish for a sit-down lunch.
It's a budget-friendly dish, needing only one cup of rice and a single tin of tuna for several party-size portions but it will also make a main for lunch or dinner (see tips below).
The recipe uses easy-cook rice but can be replaced by regular white or brown rice.
Cost: £3'ish
Makes: enough for a crowd
Ingreds:
1 cup quick cook rice
1x160 gm/5.6oz tin tuna, drained and roughly flaked
240gm/8/5oz drained sweetcorn or equiv off the cob
2/3 bunch green onions, topped & tailed, trimmed of wonky leaves, finely chopped
small florets of cooked cauliflower (opt)
Garnish: (opt)
finely chopped hard boiled eggs
Method:
- Cook rice according to packet instructions
- When rice is cooked, stir with a fork to loosen & separate grains
- Add tuna, sweetcorn, cauliflower (if using) & green onions; distribute through rice
- Serve in the pot in which the rice was cooked
It's amazing how one never gets tired of a tuna-carb combo. I liked this but would prefer it as a main course.' Retired writer
Tips:
- Make this a main course with a further tin of tuna and a fried egg on each portion, or a colourful garnish of hard boiled egg.
More tuna on NavBar: Recipes I/Fish...
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.
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