Budget Canned Tuna and Dill Rice
A simple, economical stovetop rice dish featuring flaked canned tuna, fresh dill, and a bright lemon-butter finish. Scandinavian in spirit—clean flavors, minimal fuss, maximum comfort. Ready in under 30 minutes.
Steps
Before you start
- Drain the canned tuna thoroughly and flake it apart with a fork
- Measure all ingredients before you start cooking
- Have fresh dill (or frozen in a pinch) ready to use
Sauté aromatics
- Melt the butter in a large skillet over medium heat.
- Add the diced onion and cook for 3 minutes, stirring occasionally, until softened and lightly golden.
- Add the minced garlic and cook for 1 minute more, until fragrant.
- Do not let the garlic brown.
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Ready when: Onion is soft and translucent; garlic is fragrant
Tip: Low heat prevents garlic from burning, which makes it bitter
Toast the rice
- Add the white rice to the skillet and stir constantly with a wooden spoon for 2 minutes.
- The rice will begin to turn slightly opaque and smell nutty.
- This step improves the final texture and flavor.
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Ready when: Rice grains are opaque and smell toasted
Tip: Toasting prevents mushy rice and adds depth
Add broth and simmer
- Pour in the broth, increase heat to medium-high, and bring to a boil, stirring once.
- Once boiling, reduce heat to low, cover the skillet partially with a lid or foil, and simmer for 12 minutes.
- The liquid should reduce and rice should absorb most of it.
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Ready when: Rice is nearly tender and most liquid is absorbed
Tip: Partial cover prevents splattering while allowing steam to escape evenly
Fold in tuna and flavorings
- Remove from heat.
- Gently flake the drained canned tuna with a fork and fold it into the rice along with the chopped fresh dill and lemon juice.
- Stir gently until evenly combined—do not overmix or the rice will become mushy.
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Ready when: Tuna is distributed throughout and dill is visible
Tip: Fold gently to keep rice grains intact and tuna in flakes
Rest and season
- Cover the skillet and let it rest off heat for 5 minutes.
- This allows the flavors to meld and any remaining moisture to be absorbed.
- Taste the rice and season with salt and black pepper to your preference.
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Ready when: Rice is fluffy and tuna is warm throughout
Tip: Season at the end so you don't over-salt from the broth
Good to know
Tips
- Invest in good canned tuna packed in water, not oil, for cleaner flavor and easier draining
- Fresh dill makes a huge difference here—if using frozen dill, thaw it first and squeeze out excess moisture before adding
- For extra richness, use half broth and half whole milk or cream, though this increases cost slightly
- This dish is excellent served at room temperature as a cold rice salad; dress it with extra lemon juice and a touch of mayo if desired
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed, stirring until warmed through. Do not freeze, as the texture of the rice and tuna will suffer.
Substitutions
- chicken or vegetable broth → vegetable broth or water. Water works but results in milder flavor; use vegetable broth for richer taste
- fresh dill → 1 teaspoon dried dill or 2 tablespoons fresh parsley. Dried dill is more potent, so use less; parsley is milder and slightly earthier
- canned tuna in water → canned salmon, mackerel, or 1½ cups cooked shredded chicken. Maintains protein and budget-friendly appeal; salmon adds richness
- white rice (long-grain or jasmine) → brown rice or basmati rice. Brown rice needs an extra 5 minutes of cooking; basmati gives a more fragrant result
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- Meal
- Dinner
- Main ingredient
- Canned TunaRice
- Method
- Stovetop