Just wanted to let you know that this yummy spicy tuna rice casserole is sponsored by my friends over at Genova Seafood!
This one pot Tuna Rice Casserole tastes like a sushi roll, in a healthy, gluten free weeknight dinner form! A crowd-pleasing meal that only requires on dish!
PIN Spicy Tuna Rice Casserole
Juuuust when you thought you had to put a LOT of work into getting your sushi fix at home.
You’re getting out the bamboo rollers, finding the perfect wooden paddle to stir the sushi rice and psyching yourself out because you just KNOW that there is A VRY VRY good chance that your sushi-rolling-prowess is, well, NOT PROWESS.
Aaaand that, when you bite into said roll of homemade-seafood-yumminess, it is going to EXPLODE all over your lap.
I know you.
Mostly because this has been MY REAL-LIFE sushi-situation too. <– Tried to make it myself once and NEVER AGAIN.
Did I tell you about how my first date EVER was for sushi? And how it was also my first sushi eating experience EVER? I totally tried to be “that girl” who bites the roll in half all daintily, only to realize that biting seaweed is IMPOSSIBLE.
It was awkward.
Anyway. This SPICY tuna rice casserole? NOT AWKWARD AT ALL.
If you’re looking for the kind of meal that:
- Is super simple, almost makes itself, is easy-peasy and perfect for weeknights
- Requires you to only dirty ONE dish (HALLELUJAH)
- Keeps your taste buds GUESSING (IE: this tastes like sushi? But it is casserole? WHAT IS GOING ON?)
Then you’re gonna be lovin’ HARD on this cozy, creamy, warm pot of tender, wholesome rice that is flecked with crispy pieces of nori (the fancy word for seaweed) tender flakes of tuna, salty soy sauce and creamy swirls of sriracha Greek yogurt hugging it ALL together in your mouth.
For all you “no time to make my own sushi, but I RLY RLY love it and want to eat it every night of my life” people in the universe (everyone?) this deconstructed spicy tuna roll in casserole form is FO’ YOU.
A spicy tuna roll is broken down into:
- Sushi rice. Considering this is a “tuna and rice casserole,” I think we’re nailing that part. <– Complete with tangy rice vinegar!
- Seaweed. Our sushi casserole creation is hanging out with torn-up-itty-bitty pieces of the stuff to give you ALL the required flavor.
No awkward biting in half situations required.
- Cucumber. This is negotiable in the classic roll, but it’s adds some cool, freshness to all the spicy action we got going on. Sooo, it’s not negotiable in this spicy tuna rice casserole.
- Spicy Mayo. Kickin’ the mayo to the CURB and subbing in protein-packed spicy Greek yogurt!
We’re turning the tuna roll on its head by using Genova Albacore Tuna in Olive Oil in this tuna casserole with rice!
You guys. This is THE canned tuna that made Mr. FFF actually eat canned tuna. It’s flaky, moist and does NOT taste like the MUSHY, canned tuna your mom made you.
PLUS, they were actually recently certified by the Marine Stewardship Council! This means that the fish is responsibly caught by a certified sustainable fishery!
A simple, CLEAN taste with simple, clean ingredients: tuna, olive oil and sea salt.
Each FIRM flake of lean-mean-protein-packed yumminess nestles between chewy rice, cozies up with perfect pieces of seaweed and drops it LOW (???) with creamy, SPICY bursts of the dreamiest sriracha-Greek yogurt.
Sushi soul-food for your easy-weeknight-dinner-eating LIFE.
- 2 1/4 Cups Water
- 1 Cup Uncooked White rice (I like Jasmine rice)
- 1 Cup Cucumber, grated (about 1 large cucumber)
- 4 Sheets Nori, broken into peices
- 2 Cans Genova Albacore Tuna in Olive Oil, drained
- 1/4 Cup Reduced-sodium soy sauce (GF if needed)
- 1/2 Cup Plain, non-fat Greek yogurt (dairy-free plain yogurt works well too)
- 1/4 Cup Unseasoned rice vinegar
- 4 tsp Sriracha
- 1 Large avocado, diced
- Sliced green onion, for garnish
- Sesame seeds, for garnish
- In a large, high-sided pan bring the water to a boil. Once boiling, stir in the rice, cucumber, nori, and tuna. Bring back to a boil and cook for 2 minutes, stirring occasionally.
- Stir in the soy sauce, reduce the heat to low, and cover and simmer until all the liquid is absorbed, about 20-25 minutes.
- In a small bowl, whisk together the yogurt, rice vinegar and sriracha. Once the rice is cooked, stir the yogurt mixture into the rice until well mixed and creamy.
- Serve with the diced avocado, and green onion and sesame seeds.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
THIS POST IS SPONSORED BY MY FRIENDS AT GENOVA SEAFOOD. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER-FAB BRANDS THAT FOOD FAITH FITNESS LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN!
Weight Watchers Points Per Serving: Freestyle SmartPoints: 7 Points+: 9. Old Points: 7