A simple taco rice recipe perfect for summer, made with canned tuna! It's easy yet delivers an authentic flavor, making it a quick and appetite-boosting dish even on hot days. Try this easy arrangement by Koutaro Tentsu!
Ingredients
Main Ingredients (2 servings)
- Canned Tuna (large, in oil): 1 can (140g)
- Lettuce: 2 leaves
- Tomato: 1
- Warm Rice: 2 servings
Seasonings
- [A] Grated Garlic: 1/2 clove
- [A] Sugar: 1 tsp
- [A] Curry Powder: 1/2 tsp
- [A] Tomato Ketchup: 1-2 tbsp
- [A] Worcestershire Sauce: 1 tbsp
- Grated Parmesan Cheese: (to taste)
- Coarse Black Pepper: a pinch
Steps
- Roll 2 lettuce leaves and shred them thinly.
- Dice 1 tomato.
- Drain excess liquid and oil from 1 can of large tuna (in oil), leaving a little oil behind. (This is the key!) Tuna packed in large chunks is recommended.
- In a heated frying pan with the reserved oil from the tuna can, crumble and stir-fry 1 can of large tuna (in oil). Browning it slightly will enhance the aroma.
- Add 1/2 clove of grated garlic, 1 tsp of sugar, 1/2 tsp of curry powder, 1-2 tbsp of tomato ketchup, and 1 tbsp of Worcestershire sauce to the stir-fried tuna. Mix and cook to coat the tuna. (This is the key!) If you prefer more sweetness or a moister texture, add a small amount of the remaining oil from the tuna can.
- Serve 2 servings of warm rice in bowls.
- Top the rice with the sliced 2 lettuce leaves.
- Then, add the stir-fried spicy tuna on top.
- Further, add the diced 1 tomato.
- Sprinkle generously with grated Parmesan cheese (to taste), if desired.
- Finish by sprinkling with a pinch of coarse black pepper.
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