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Tuna and Spinach, Lemon Rice

Tuna and Spinach, Lemon Rice

  • Serves 4
  • Prep time 15 minutes
  • Cook time 19 minutes

Nutrition facts

Per serving: Calories 339, Protein 28 g, Fat 6 g, Carbohydrates 44 g, Fibre 3 g, Iron 3 mg, Calcium 46 mg, Sodium 537 mg


  • Riz brun
    250 ml (1 cup) brown rice
  • Bouillon de poulet
    500 ml (2 cups) chicken stock
  • Bébés épinards
    500 ml (2 cups) baby spinach
  • Thon
    2 cans light tuna (170 g each), drained
  • Jus de citron
    45 ml (3 tbsp) lemon juice

Also needed

  • ½ red onion, chopped


  • 60 ml (¼ cup) green onion, chopped


  1. Place the stock and rice in a pot and bring to a boil. Cover and cook over low heat for 15 to 18 minutes, until the liquid has been fully absorbed. Remove from the heat and let sit for 5 minutes before stirring with a fork.
  2. Heat a little olive oil in a large frying pan over medium heat. Cook the baby spinach and red onion for 2 to 3 minutes, stirring.
  3. Add the tuna, lemon juice and rice. Cook for another 2 to 3 minutes, stirring. Season with salt and pepper.

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