Tuna Rice Recipe – Authentic Indian-Style Dum Tuna & Basmati Rice

Last Updated on 4 months by Neha Deshmukh

Tuna Rice Recipe – Authentic Indian-Style Dum Tuna & Basmati Rice

Hey everyone! I’m so excited to share this recipe with you – it’s a bit of a fusion dish, blending the comforting flavors of Indian cuisine with the convenience of tuna. I first stumbled upon something similar during a trip to Mumbai, and I’ve been tweaking it ever since to get it just right. It’s surprisingly easy to make, packed with flavor, and perfect for a quick weeknight dinner. Let’s dive in!

Why You’ll Love This Recipe

This Tuna Rice isn’t your average tuna casserole. It’s a fragrant, subtly spiced dish that’s incredibly satisfying. The “dum” cooking method – steaming the rice with the tuna – infuses everything with a beautiful aroma and creates a texture that’s just… magical. Plus, it’s a fantastic way to use up pantry staples! It serves 3 and takes about 25 minutes to cook, with only 5 minutes of prep.

Ingredients

Here’s what you’ll need to create this delicious Tuna Rice:

• 1 ½ cups basmati rice (about 200g)
• 2 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 tsp ginger-garlic paste
• 1 whole onion
• 2 tins (approx. 400g total) tuna chunks in water, drained
• ¼ tsp turmeric powder
• ½ tsp red chilli powder (adjust to taste!)
• ½ tsp garam masala powder
• Salt and pepper to taste
• 2 tbsp coriander leaves, chopped

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Basmati Rice: Choosing the Right Grain

Basmati is the rice for this recipe. Its long grains and delicate aroma really shine. Look for aged basmati – it tends to be less sticky. I usually use about 200g for 1 ½ cups.

Oil/Ghee: The Flavor Base – Regional Variations

You can use either oil or ghee (clarified butter). Ghee adds a lovely richness and traditional Indian flavor. In South India, they often use coconut oil for a slightly different, but equally delicious, twist.

Cumin Seeds: Aromatic Foundation

Don’t skip these! Cumin seeds are toasted to release their fragrance, forming the base of the flavour.

Ginger-Garlic Paste: Freshness is Key

Freshly made ginger-garlic paste is always best. It just has a brighter, more vibrant flavor than the store-bought stuff. You can easily make a batch and store it in the fridge.

Tuna: Type and Quality Considerations

I prefer tuna in water, as it’s less oily. Chunk tuna works best, as it holds its shape well during cooking.

Spices: Turmeric, Red Chilli Powder, and Garam Masala – A Blend of Flavors

These spices are the heart of the dish. Garam masala is a blend, so the exact flavor will vary depending on the brand. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and drain the basmati rice thoroughly under cold water until the water runs clear. This removes excess starch and helps prevent stickiness.
2. In a saucepan, boil water with oil and salt. Add the rice and cook until it’s al dente – about 7-9 minutes. It should still have a slight bite. Drain it well and set aside.
3. Now, heat the oil or ghee in another pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
4. Add the ginger-garlic paste and sauté briefly, just until you can smell its aroma. Be careful not to burn it!
5. Slice the onion and add it to the pan with a pinch of salt. Cook until softened and lightly golden.
6. Drain the tuna and add it to the pan, breaking it up into chunks with a spatula.
7. Stir in the turmeric and red chilli powder. Cook for about 2 minutes, allowing the spices to coat the tuna.
8. Gently mix the cooked rice into the tuna mixture. Sprinkle the garam masala and coriander leaves on top.
9. Here comes the magic! Cover the pan tightly with foil or a clean kitchen cloth. This is crucial for the “dum” cooking process. Steam on low heat for 5 minutes.
10. Turn off the heat and let it rest, covered, for another 5 minutes before fluffing with a fork.

Expert Tips

Let’s make sure this Tuna Rice turns out perfectly!

Achieving the Perfect ‘Dum’ (Steam)

The “dum” cooking method is all about trapping steam to cook the food evenly and infuse it with flavor. A tight seal is essential!

Rice Texture: Avoiding Stickiness

Washing the rice thoroughly and cooking it al dente are key to preventing stickiness. Don’t overcook it!

Spice Level Adjustment

Feel free to adjust the amount of red chilli powder to your liking. Start with less and add more if you prefer a spicier dish.

Variations

Want to switch things up? Here are a few ideas:

Vegan Tuna Rice (Using Jackfruit or Mushrooms)

For a vegan version, substitute the tuna with shredded jackfruit or chopped mushrooms. Sauté them with the spices until tender.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any gluten-containing ingredients.

Spice Level: Mild, Medium, and Hot

• Mild: ¼ tsp red chilli powder
• Medium: ½ tsp red chilli powder
• Hot: ¾ tsp – 1 tsp red chilli powder

Festival Adaptation: A Quick Weeknight Meal

This recipe is so quick and easy, it’s perfect for busy weeknights. But it’s also great for smaller gatherings or as part of a larger Indian spread.

Serving Suggestions

This Tuna Rice is delicious on its own, but here are a few ideas to complete the meal:

Raita Pairings

A cooling raita (yogurt dip) is the perfect accompaniment. Cucumber raita or boondi raita are both excellent choices.

Achaar Recommendations

A tangy mango pickle (achaar) adds a lovely contrast to the flavors.

Side Dish Options

A simple salad or some roasted vegetables would also be a great addition.

Storage Instructions

Refrigerating Leftovers

Store leftover Tuna Rice in an airtight container in the refrigerator for up to 3 days.

Freezing for Later

You can also freeze it for up to 2 months. Thaw it overnight in the refrigerator before reheating.

FAQs

Got questions? I’ve got answers!

Can I use a different type of rice for this recipe?

While basmati is best, you can use long-grain rice in a pinch. Just adjust the cooking time accordingly.

What if I don’t have garam masala? Can I substitute it?

You can make a simple substitute by combining equal parts cumin powder, coriander powder, and a pinch of cardamom.

How can I adjust the spice level of this Tuna Rice?

Reduce or increase the amount of red chilli powder. You can also add a pinch of cayenne pepper for extra heat.

Is it possible to make this recipe ahead of time?

You can cook the rice and prepare the tuna mixture ahead of time. Just combine them and steam when you’re ready to serve.

What is ‘Dum’ cooking and why is it important for this recipe?

‘Dum’ cooking is a slow cooking technique where food is cooked in a sealed pot, allowing the flavors to meld together beautifully. It’s essential for this recipe as it infuses the rice with the aroma of the spices and tuna.

Enjoy! I hope you love this Tuna Rice as much as I do. Let me know in the comments how it turns out for you!