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Tuna Over Rice

A sautéed tuna and vegetable mixture served over cooked white rice, finished with lemon juice and spices.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Tuna Over Rice

Time10 minutes

Ingredients

Directions

Make the tuna sauce

  1. In a large pan, sauté the onion and green pepper in butter until lightly browned.

  2. Add the garlic, tomatoes, and cilantro.

  3. Saute until the tomatoes are very tender.

  4. Open the cans of tuna and drain the tuna.

  5. Add the tuna to the pan with the lemon, spices, and salt.

  6. Add four tablespoons of water.

  7. Stir gently, leaving the tuna in chunks.

  8. Cook for 1 more minute.

Cook the rice and serve

  1. Prepare 2 cups of white rice (see recipe above).

  2. When the rice is cooked, spread it over the tuna mixture.

  3. Cover the pan and let sit for 10 minutes.

  4. Flip onto a serving tray (tuna mixture coming out on top).

  5. Serve hot with plain yogurt on the side and a fresh salad.

Nutrition, whole recipe (rough)

669Calories
30 gProtein
27 gFat
77 gCarbs
What these numbers assume: 16 portions
IngredientPortion assumedkcal
Salmon100g cooked208
Rice1 cup cooked (158g) white206
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Tomato1 medium (123g)22
Lemonjuice of 1 lemon (48ml)12
Turmeric1 tsp ground (3g)9
Cumin1 tsp ground (2.1g)8
Chili1 tsp (2.7g)8
Clove1 tsp ground (2g)7
Cayenne1 tsp (1.8g)6
Garlic1 clove (3g)4
Cilantro1 tbsp chopped fresh (1g)1
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Garlic + tomatotop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tuna
Provides the main protein and savory bulk of the dish.
Onion
Softens and browns in the butter, building sweetness and savory depth.
Tomatoes
Break down into moisture that forms the body of the sauce.
Butter
Carries fat for browning the onion and pepper and adds richness.
Garlic
Adds pungent aroma that mellows as it cooks.
White rice
Forms the starchy base that soaks up the tuna sauce.

The step that matters

Stir gently, leaving the tuna in chunks. Vigorous stirring breaks the flaked tuna into small pieces and turns the mixture mushy. Gentle folding keeps the texture firm and distinct, so the chunks hold their shape on the rice.

Swap the clove

How well each one fits the dish's main ingredients (butter, onion, pepper, garlic, tomato, parsley, lemon):

  1. Thymefits better
  2. Marjoramfits better
  3. Basilfits better
  4. Clovethe original

Fit is the average pairing score against butter, onion, pepper, garlic, tomato, parsley, lemon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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