Tales of A Yogini in the kitchen: Fancy Tuna Rice

Fancy Tuna Rice

Photo on 4-1-16 at 10.50 PM 2

Tuna Rice is one of the goto meals in our house, one that I didn’t become acquainted with until I moved to Morocco. It is a great quick and easy meal that is cheap, filling and healthy. This tuna rice has a few additions I stumbled on this evening as I was attempting to bulk up our dinner without going to the grocery store. There isn’t a picture because, well….we ate it before I thought about writing this and I added others that are normally in the rice that I didn’t happen to have this evening. I really like things that have a zing and a kick, so this has both.


Traditional Ingredients:

1 cup of uncooked brown rice

1 cup of water (for soaking the rice)

5 cups of water (for cooking rice)


2 cans of dolphin friendly tuna (whatever kind you like!!!)

2 roma tomatoes, diced

½ of a small onion (or more if you like) you can also use green onions, I then used just 2 inches of the stalk

½ cup nice green olives – ideally pitted and chopped

1 tsp of Black pepper

1 tsp of Salt

a splash of olive oil

A handful of fresh cilantro, chopped fine


Not so traditional aka FANCY ingredients:

1 tbsp dried rosemary

Pinch of cayenne pepper

2 tbsp lemon juice or try slices of preserved lemon slices if you are feeling fancy and/or Vinagre of choice (to season)

1 tsp of ground cumin

1 tsp of ground ginger

25 grams of Bleu Cheese, crumbled



Follow the directions for cooking the brown rice. For me, it was to wash the brown rice with water to rinse off the extra starch, soak for one hour in water then boil uncovered for about 40 mins in 5 cups of water.


Drain excess oil from tuna, mix in with the rice. That is what you do with all the rest of the ingredients: onion, tomatoes, olives, pepper, salt, olive oil, rosemary, vinagre/lemon juice/citron confit (preserved lemon), cumin, ground ginger. Then, garnish with crumbled bleu cheese and cilantro and serve. YUM! I am not even a fan of canned tuna and I like this.