Tuna & Rice Medley

Cook the rice ahead of time, and it comes together quickly. Simple but full of flavour. Easily swap protein and veg for what you have on hand.


Prep ahead of time

  • 2 Cups Rice


  • 1 Onion, finely chopped

  • 1 Clove Garlic, crushed and chopped

  • 1 small Capsicum of choice

  • 1/2 cup Corn

  • 1/2 cup Peas

    Or other fresh vegies you have on hand

From the Pantry / Fridge or Freezer

  • 1 Cup Chicken Stock

  • 1 Tablespoon Smoked Paprika

  • 2 teaspoon ground Turmeric

  • 1 Large can Tuna

Tuna can also be swapped out for other protein / shashliks – whatever you like.


  1. Preheat a stainless steel wok. Saute onions until golden – then add garlic, capsicum and corn / peas or other vegies you are using. It is fine to add in frozen peas / corn at this time.

  2. Prepare your Chicken stock if needed, and have the pre-cooked rice on hand. 

  3. Remove wok from heat, and add in the smoked paprika and turmeric, mix well. Season with salt and pepper.

  4. Add rice (if you don’t need all of the cooked rice, you can save some for making sushi the next day). Mix through really well.

  5. Add stock and put wok back on the heat for a quick boil. Once it has boiled, reduce to a simmer with the lid on (if you have one) or until the rice has absorbed all of the stock liquid. Stir occasionally.

  6. Serve with tuna, and garnish with fresh parsley.