Sautéed Spinach & Tuna Rice Skillet
This Italian-inspired skillet blends wilted spinach with tuna, onions, and melted cheese over fluffy rice. Bright lemon zest finish and a touch of browned butter elevate simple pantry staples into a comforting, weeknight-friendly dish.
- Prep Time: 10 min
- Cook Time: 20 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 1 cups cooked white rice (about 1 cup uncooked to cook separately)
- 1 tablespoons olive oil
- 1 medium onions, finely chopped
- 1 ½ cups fresh spinach, roughly chopped
- 1 (5 oz) cans tuna in olive oil, drained
- ½ cup shredded cheese (your choice: mozzarella or cheddar)
- ½ lemon, zest and a squeeze of juice
- ½ tablespoon butter, for browning (optional)
- ½ Salt and pepper to taste
Instructions
- In a large skillet over medium heat, warm oil and sauté onions until translucent about 4-5 minutes.
- Add spinach and cook until wilted, 2-3 minutes; season with salt and pepper.
- Stir in tuna, breaking up chunks; cook 2 minutes until heated through.
- Fold in cooked rice and shredded cheese; cook until cheese melts and dish comes together, 3-4 minutes.
- Finish with lemon zest, a squeeze of lemon juice, and butter if using; adjust seasoning to taste.
Chef’s Pro Tips
- Brown the onion and spinach a bit longer for extra depth.
- Use lemon juice right before serving to keep brightness.
- If you like a crust, broil 1-2 minutes at end until cheese bubbles.
Serving Suggestions
Serve with a simple green salad and toasted baguette slices for a complete meal.
Storage Instructions
Store leftovers in an airtight container up to 3 days. Reheat gently on stovetop or in microwave.
Nutritional Estimates
Per serving · 2 servings total
| calories | 420 |
|---|---|
| protein | 28 |
| carbs | 48 |
| fat | 14 |
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