This spicy tuna bowl is your new weeknight secret weapon: fluffy basmati rice, creamy mayo, Fishwife Albacore Tuna in Spicy Olive Oil, and a shower of furikake, all ready in about 20 minutes. The best part? There’s no raw fish involved and no knife skills required—the tuna brings all the heat and richness straight from the tin. The slow, lingering spice makes it perfect for lunch, a quick dinner, or a meal-prep base you can switch up all week. Double the rice, keep a few tins in the pantry, and you’re always 20 minutes away from a seriously good meal.
This Recipe Features:
Fishwife Tuna in Spicy Olive Oil
This spicy tuna bowl is your new weeknight secret weapon: fluffy basmati rice, creamy mayo, Fishwife Albacore Tuna in Spicy Olive Oil, and a shower of furikake, all ready in about 20 minutes. The best part? There’s no raw fish involved and no knife skills required—the tuna brings all the heat and richness straight from the tin. The slow, lingering spice makes it perfect for lunch, a quick dinner, or a meal-prep base you can switch up all week. Double the rice, keep a few tins in the pantry, and you’re always 20 minutes away from a seriously good meal.
This Recipe Features:
Fishwife Tuna in Spicy Olive Oil
Ingredients
- • 1 cup white basmati rice
- • A heaping tablespoon or two of your favorite mayo per serving
- • 1 tin Fishwife Tuna in Spicy Olive Oil
- • 1 teaspoon furikake per serving
Directions
- Rinse the rice in a fine mesh sieve until the water runs clear. Add the rice and 1½ cups of filtered water to a small pot with a tight-fitting lid. Bring to a boil over high heat, then immediately reduce to the gentlest simmer.
- Cover the pot and cook, undisturbed, for 15 minutes. After 15 minutes, quickly peek in to confirm the rice has absorbed all the liquid. If it hasn’t, continue cooking for another minute or two. Place the lid back on and set aside for 8 minutes to let the rice absorb any residual moisture. Remove the lid and fluff with a fork.
- To serve, scoop the steaming rice into two bowls. Add 1–1½ tablespoons of mayo per bowl, then top with the spicy tuna: lay it in large chunks for a prettier presentation, or flake it through for full coverage. Finish with a generous pinch of furikake. Add an optional squeeze of lime or a drizzle of soy sauce if you like.
This Recipe Features
Fishwife Tuna in Spicy Olive Oil
