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Tuna in olive oil

Dinner, Fish, Japanese, Lactose Free, Recipes, Rice Dishes

Crispy Rice & Spicy Tuna Bowl

March 24, 2025

Given that rice is one of my favorite foods, I was keen on putting together a dish combining crispy rice and another favorite food: tuna in olive oil. It turned out to be a delectable meal. The crispy bits of rice are extremely satisfying in both texture and flavor. Served with spicy tuna, silky avocado, crunchy cucumbers and spicy chili crunch, it is one of the best and easiest lunch bowls to whip up when you have a yen for something filling and savory.

I usually reserve tuna in olive oil for a Nicoise Salad or Pan Bagnat but I thought I might splurge a bit and used the olive oil version for this dish. Wow! The tuna in olive oil is extra decadent with its melt-in-your-mouth texture and rich flavor. If you have it, go for it.

Shichimi togarashi red pepper mix adds a nice punch of flavor and some heat. I added a few dashes in the spicy tuna mixture but it’s an optional ingredient.

Crisping the rice is simple. A little oil in the pan to encourage easy movement and browning of the rice is all you need. Note that it is best to make the rice in advance so that it has time to firm up. I made my rice the day prior to using it but a 4 hour chill in the refrigerator works too.

Here’s where you can improvise according to your taste. Besides the crispy rice, spicy tuna is my go-to. If you want a vegetarian version, swap the tuna with something well seasoned, such as sesame tofu or soy sauce eggs. A combination of textures creates an interesting dish so use crispy cucumbers or snap peas, velvety avocado slices, and something spicy such as chili crisp, kimchi, or sriracha for a bold kick.

This beautiful crispy rice bowl is packed with umami flavors that make it one of the tastiest meals you can make at home. Serve it with wasabi nori, filling each piece with some of the ingredients before eating it in one bite. Delish!

Crispy Rice & Spicy Tuna Bowl
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Crispy Rice & Spicy Tuna Bowl

Recipe by Kiyo
Servings

2

servings

It’s best to use rice that has been cooked a day in advance and chilled thoroughly.

Ingredients

  • 1 rice cooker cup uncooked Japanese short grain white rice

  • 1 can (5 ounce) tuna in olive oil, drained

  • 1 1/2 tablespoons mayonnaise

  • 2 teaspoons sriracha

  • 1/4 teaspoon shichimi togarashi pepper (optional)

  • 1 teaspoon finely chopped green onions + 1 tablespoon sliced green onions

  • 1 small Japanese cucumber, cubed

  • 1 medium avocado, sliced or cubed

  • Chili crisp

  • Sriracha mayonnaise (optional)

  • Pickled ginger, kimchi, sesame seeds (optional)

Directions

  • 4-24 hours in advance: Cook the rice according to rice cooker instructions. Transfer rice to a container or bowl and cool for 20 minutes then cover tightly and refrigerate until well chilled.
  • Remove chilled rice from the refrigerator 30 minutes prior to using.
  • Combine drained tuna with mayonnaise, sriracha, shichimi togarashi (if using), and 1 teaspoon finely chopped green onions. Set aside.
  • Place a medium sized non-stick skillet (9-11 inches) over medium high heat. Add 1 tablespoon canola or other neutral oil to the pan. Once the oil is hot and shimmering, add rice, spreading it out with a spatula. Press down to allow as much contact with the pan as possible. Cook, adjusting heat lower if too high, until rice is golden brown on one side, about 5 minutes. Remove rice to a plate to cool a bit.
  • Break up cooled crispy rice into pieces and divide into two low sided bowls. Top with spicy tuna, diced cucumbers, avocado, ginger and kimchi if using. Drizzle chili crisp over some of the rice and tuna. Spoon sriracha mayo over the avocado if using. Sprinkle with sesame seeds and 1 tablespoon reserved green onions. Serve with wasabi nori and extra chili crisp on the side.
Fish, French, Lactose Free, Recipes, Sandwiches

Tuna Nicoise Sandwich

March 9, 2024

For a clever twist on the classic Salad Niçoise, make a sandwich! This sandwich (known as pan bagnat in Nice, France) is made with some of the tastiest ingredients you might find in the many versions of this famous salad. Though there is much debate on which ingredients should be included in a Salad Niçoise, there will be no debate when you taste this tuna sandwich.

With so many choices of canned tuna available today, you’re bound to find some very good options. For this recipe a good tuna packed in olive oil is essential.

Having your mise en place ready will make it effortless to build your sandwich. Boil the eggs ahead of time, wash and dry your greens, and place all of the sandwich ingredients within easy reach.

Crispy Peppadew peppers have the perfect balance of sweet and tangy with a hint of heat. Their vibrant color and flavor make them a pretty addition to this sandwich. You can find these at your local olive bar or in jars in the pickle section of many markets.

With its distinctive peppery flavor, arugula adds a nice contrast to the rich tuna, eggs, and briny olives. If arugula is not your thing, you can substitute it with another green such as tender butter lettuce leaves.

Baguettes are typical for this sandwich but they can become a bit messy to eat. Choose bread or rolls that are a bit softer than a baguette. You can use ciabatta or something similar to that. If your bread is very thick, hollow out the inside a bit. I used a homemade pinsa bread which worked well as it is not too chewy or very thick. Serve your sandwich with a side of kettle chips and your favorite fizzy beverage.

Tuna Nicoise Sandwich
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Tuna Nicoise Sandwich

Recipe by Kiyo
Servings

2

servings

Adapted from Bon Appetit magazine

Ingredients

  • 1 large egg

  • 1/2 teaspoon lemon zest

  • 2 teaspoons fresh lemon juice

  • 1/8 teaspoon finely grated garlic

  • 1/4 cup mayonnaise

  • kosher salt

  • 1 can tuna in olive oil (6-7 ounce), lightly drained

  • 1/4 cup thinly sliced red onion

  • 1/2 cup torn basil

  • 6 Peppadew peppers, sliced (optional but recommended)

  • 1/4 cup pitted mixed olives, sliced

  • 1 tablespoon capers, drained

  • 1 1/2 tablespoons extra virgin olive oil

  • kosher salt and freshly ground black pepper

  • 2 ciabattas or other bread or rolls of your choice

  • 1 tablespoon whole grain mustard

  • 1 cup baby arugula

Directions

  • Using small tongs or a slotted spoon, gently lower egg into a small saucepan of boiling water. Cook, adjusting heat as needed to maintain a gentle boil for 8 minutes. Transfer egg to an ice bath. Once cool, peel and slice into 6 pieces.
  • Meanwhile, whisk lemon zest, lemon juice, garlic, and mayonnaise in a small bowl. Season with a pinch of kosher salt.
  • Placed drained tuna in a medium bowl and gently break up into large pieces with a fork. Add red onion slices, torn basil, Peppadew peppers, olives, capers and 1 1/2 tablespoons olive oil. Season with kosher salt and freshly ground black pepper. Gently stir to combine.
  • Spread both sides of bread with mayonnaise and the top side with mustard. Arrange arugula on bottom half and layer with tuna mixture. Top each sandwich with 3 pieces of egg. Season egg with salt and pepper. Cut sandwiches in half and serve with kettle chips and fizzy beverages.
Dinner, Recipes, Salad, Side Dishes, Veggies

Salad Nicoise

January 14, 2013

I’m always on the lookout for good tuna, especially tuna in olive oil.  Ten years ago I had never even heard of such a product.  These days I can’t imagine living without it.  It makes the best tuna sandwiches and puts to shame many well known brands that have added water or broth and a texture I can only describe as mushy.

My favorite way to use tuna in olive oil is in a Salad Nicoise.  The ingredients are simple but when you put it all together you’ll have created the best salad, bar none.  With so many variations of Salad Nicoise it makes it even easier since you dont have to follow a  specific recipe.  Many years ago I ordered a Salad Nicoise at La Note restaurant in Berkeley.  What a surprise to find corn and beets in my salad.  Though it is unlikely you will find these ingredients in a Salad Nicoise in France, I always include them in my salad thanks to La Note.  Besides tasting great, they add beautiful color to the salad. You can add thinly sliced radishes, cucumber, bell pepper, anchovies, tomatoes and torn butter lettuce too.

Tuna in Olive OilI always keep an assortment of tuna in my pantry.  Above left is As do Mar a yellowfin tuna (ahi) from the Azores Islands a region of Portugal.  This tuna is meaty, firm and very flavorful.  In the center is Ortiz, an albacore (white) tuna from Spain.  It’s very tender and flaky with a mild, buttery flavor.  On the right is albacore fillets from Wild Planet.  All of these are perfect for Salad Nicoise.

Salad Nicoise #2

Salad Nicoise

Serves 2

Ingredients

3 medium Yukon Gold potatoes

1 medium beet

1/4 pound green beans

2 ears fresh corn

2 large eggs

Nicoise olives

Capers

1 can tuna in olive oil

Fresh herb vinaigrette

Preparation

Peel and cut potatoes into 1/4 inch slices

Place potatoes in a pot of water, bring to a boil then turn down heat a bit so that the water is at a lively bubble but not boiling.  Cook potatoes until just done, about 7 minutes (remove a slice to a plate and check to see if it is done).

Drain potatoes and transfer to a shallow bowl.  Season with salt and pepper and toss with  fresh herb vinaigrette.  Set aside or refrigerate until ready to use.

Scrub beet and either steam or roast until completely cooked through.  I rub a bit of olive oil on my beets and wrap them in foil and roast in my toaster oven for about 1 1/4 hour.  Once cool, peel beet and cut into small cubes. Set aside

Remove the husk from the corn and rinse (do not dry, leave the water clinging to the corn).  Place corn on a plate and cover loosely with waxed paper and microwave on high for 1 minute.  Flip corn over and microwave for another 30 seconds or so.  The corn should be crisp.  Once cool, cut off kernels and set aside.

Trim and boil green beans until cooked but still firm.  Drain and place beans in an ice water bath to cool.  Drain again and set on paper towels to dry.

Hard boil the eggs and set aside until ready to use.

Place the tuna in olive oil in a bowl and break apart into bite size pieces.

When you are ready to serve your salad, place all of the ingredients on your plate (as pictured above) sprinkling the capers over the tuna and potatoes.  Drizzle fresh herb vinaigrette over the beets, green beans, corn and tuna.  Slice the eggs in half and season with salt and pepper.  A good sourdough bread is the perfect accompaniment.

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