Tuna coconut rice gives the site another practical pantry-friendly island meal. It fits especially well with the archive’s everyday home-cooking angle because it uses familiar staples but still reads clearly as a Pacific-style dish.
If you enjoy this style of Pacific cooking, you may also want to try island fried rice, oka Samoa.
Ingredients
- 2 cups cooked rice
- 1 can tuna, drained
- 3/4 cup coconut milk
- 1/2 onion, chopped
- 1 clove garlic, minced
- Salt to taste
Instructions
- Cook the onion and garlic until softened.
- Add the tuna and break it up lightly.
- Stir in the rice and coconut milk.
- Cook until the rice is hot and lightly coated.
- Season and serve.
Helpful Tips
- Leftover rice works well for this dish.
- Do not add too much coconut milk or the rice can turn heavy.
- Serve with greens, chili, or salad.
FAQ
Can fresh fish be used instead of canned tuna?
Yes, cooked fresh fish can be used in place of canned tuna.
Is this dish meant to be creamy?
It should be lightly rich, not soupy.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 497 kcal |
| Fat | 11.8 g |
| Saturated Fat | 6.4 g |
| Carbohydrates | 124.2 g |
| Protein | 22.4 g |
| Sodium | 9753.3 mg |
| Cholesterol | 9 mg |
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