Tuna Putanesca Rice Casserole

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  • 2 cups rice
  • 1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan
  • 2 6-ounce cans olive oil–packed tuna, lightly drained
  • 4 garlic cloves, chopped
  • 1 teaspoon crushed red pepper flakes
  • 3 tablespoons capers, drained and chopped
  • Calamata olives, pitted and chopped (a handful -- I double this)
  • One 28-ounce can diced tomatoes
  • Flat-leaf parsley, coarsely chopped (a generous handful)
  • Zest of 1 lemon
  • 3 handfuls of shredded cheese


  1. Add the rice to a pot. Cover with 2 knuckles of water.
  2. Bring a water to a boil. Salt the water. Turn heat off and cover.
  3. Wait 10 minutes and have a glass of wine with your guests.
  4. While the rice is working, heat a deep skillet over medium heat with the EVOO, 1 turn of the pan.
  5. Add the tuna, flaking it with a wooden spoon.
  6. Add the garlic and red pepper flakes and cook for 3 to 4 minutes.
  7. Stir in the capers and olives and heat until warmed through, 1 minute.
  8. Stir in the tomatoes and parsley, lower the heat a little and simmer for 5 minutes.
  9. Stir the sauce.
  10. Wait for rice to cook.
  11. Cover with the rice and then cover with the cheese and lemon zest.
  12. Replace the lid and wait until cheese is melted. Categpory:Casserole