Mediterranean Tuna and Olive Fried Rice

Name: Mediterranean Tuna and Olive Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil, divided; 2 whole (100 g) large eggs, lightly beaten with a pinch of black pepper; 1 medium (60 g) shallot, thinly sliced; 3 cloves (12 g) garlic cloves, minced; 1½ cups (225 g) cherry tomatoes, halved; 4 cups (680 g) cooked long-grain white rice, cold, day-old, clumps broken up with your fingers; ½ cup (75 g) Kalamata olives, pitted and roughly chopped; 2 tablespoons (18 g) capers, drained and rinsed; 10 ounces (280 g) oil-packed tuna, two 5-oz (142 g) cans, well drained and flaked into large chunks; 1 teaspoon (1 g) dried oregano; 1 whole lemon, zested (1 tsp), then juiced (about 2 tablespoons / 30 ml); ¼ cup (12 g) fresh flat-leaf parsley, chopped; black pepper, freshly ground, to taste; kosher salt, to taste, added at the end

From the MyKitchenBank Kitchen

A quick weeknight skillet fried rice with flaky oil-packed tuna, briny olives and capers, blistered cherry tomatoes, garlic, and lemon, finished with fresh parsley. Day-old rice gives separate, lightly crisped grains.

Prep: 15 min
Cook: 15 min
Total: 30 min
Makes: About 6 cups (4 servings)

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Ingredients

4 servings

3 tablespoons (45 ml) extra-virgin olive oil, divided
2 whole (100 g) large eggs, lightly beaten with a pinch of black pepper
1 medium (60 g) shallot, thinly sliced
3 cloves (12 g) garlic cloves, minced
1½ cups (225 g) cherry tomatoes, halved
4 cups (680 g) cooked long-grain white rice, cold, day-old, clumps broken up with your fingers
½ cup (75 g) Kalamata olives, pitted and roughly chopped
2 tablespoons (18 g) capers, drained and rinsed
10 ounces (280 g) oil-packed tuna, two 5-oz (142 g) cans, well drained and flaked into large chunks
1 teaspoon (1 g) dried oregano
1 whole lemon, zested (1 tsp), then juiced (about 2 tablespoons / 30 ml)
¼ cup (12 g) fresh flat-leaf parsley, chopped
black pepper, freshly ground, to taste
kosher salt, to taste, added at the end

Equipment (4)

12-inch (30 cm) large nonstick or carbon steel skillet or wok
Wooden spoon or spatula
Small bowl for eggs
Fine-mesh strainer

Steps

Before you start

Use cold, day-old cooked rice (or spread freshly cooked rice on a tray and chill 1 hour). Warm, wet rice turns mushy.
Drain the tuna well and drain and rinse the capers; excess liquid prevents browning.
Chop everything before you turn on the heat; the stir-fry moves fast.
Olives and capers are salty, so taste before adding any extra salt.

1
Prep the ingredients
- Break up the cold rice with your fingers so no clumps remain.
- Drain the tuna and flake into large chunks.
- Zest, then juice the lemon.
- Slice, mince, halve, and chop the remaining ingredients and set everything within reach of the stove.
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Ready when: Rice grains are loose and separate.
Tip: Pat the rinsed capers dry so they don't spatter in the hot oil.
2
Scramble the eggs
- Heat 1 tablespoon (15 ml) olive oil in a 12-inch skillet over medium-high heat until shimmering.
- Pour in the beaten eggs and stir gently for 30–45 seconds.
- Transfer to a plate while still slightly soft.
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Ready when: Eggs form soft, moist curds that are just set.
Tip: They finish cooking when returned to the rice, so don't overcook now.
3
Soften shallot and garlic
- Add 1 tablespoon (15 ml) olive oil to the skillet over medium heat.
- Cook the shallot, stirring, for 2 minutes.
- Add the garlic and oregano and stir for 30 seconds.
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Ready when: Shallot is soft and translucent; garlic smells fragrant but is not browned.
Tip: Lower the heat if the garlic darkens; burnt garlic turns bitter.
4
Blister the tomatoes
- Raise the heat to high.
- Add the tomatoes cut-side down in a single layer and cook undisturbed for 2 minutes, then stir and cook 1 minute more.
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Ready when: Tomato skins are wrinkled with lightly browned edges and they have begun to release juice.
5
Fry the rice
- Push the vegetables aside, add the remaining 1 tablespoon (15 ml) olive oil, then add the rice.
- Spread it out and let it sit for 1 minute, then toss and press for 3–4 minutes total.
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Ready when: Rice is hot throughout, dry to the touch, and a few grains are lightly toasted and crisp.
Tip: Resist constant stirring; resting the rice against the pan is what creates crisp bits.
6
Add olives and capers
- Stir in the olives and capers and cook 1 minute to warm through and meld the flavors.
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Ready when: Olives and capers are evenly distributed and glistening.
7
Fold in tuna and eggs
- Reduce heat to medium.
- Return the eggs to the pan, breaking them into small pieces, and add the tuna.
- Fold gently for 1–2 minutes just to warm the tuna.
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Ready when: Tuna is warmed through and still in visible flakes.
Tip: Fold rather than stir vigorously, or the tuna will turn to paste.
8
Finish and season
- Remove from heat.
- Stir in the lemon zest, lemon juice, and parsley.
- Taste, then add pepper and a pinch of salt only if needed.
- Serve right away.
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Ready when: Rice tastes bright, briny, and balanced.
Tip: Olives and capers are salty, so taste first.

Good to know

Tips

Use a very hot pan and don't overcrowd it; if your skillet is small, fry the rice in two batches.
Oil-packed tuna stays moist and flaky; water-packed works but add an extra teaspoon of olive oil at the end.
Add the lemon juice off the heat so it stays bright and doesn't make the rice gummy.
Serve with extra lemon wedges and a pinch of red pepper flakes for heat.

Make ahead

"Cook the rice up to 3 days ahead and refrigerate uncovered for the first hour, then covered. Chop vegetables and olives up to 1 day ahead."

Storage & reheating

"Room temperature: no more than 1 hour. Fridge: cool quickly and store airtight up to 2 days. Freezer: not recommended because tomatoes soften. Reheat in a skillet over medium heat with a splash of water or olive oil until steaming hot (165°F / 74°C)."

Substitutions

oil-packed tuna → Canned salmon or sardines. Drain well; sardines give a stronger flavor.
Kalamata olives → Green olives such as Castelvetrano. Milder and buttery; use the same amount.
cooked long-grain white rice → Day-old cooked brown rice or farro. Brown rice needs about 1 extra minute of frying.
shallot → Small yellow onion or 3 scallions. Use 1/2 small onion, or add scallions with the parsley.