Rice with Tomatoes and Tuna Recipe! Easy with just a can!

Recipe for takikomi gohan made with canned tomatoes and canned tuna. The sweet and sour taste of the tomatoes and the umami of the tuna give it a refreshing flavor. Recommended for lunch boxes and onigiri (rice balls).

Material ( Serves 2 to 3 )
(husked grains of) rice	two parts
canned tomatoes	1/2 can
canned tuna	1 small can
onion (edible plant, Allium cepa)	1/4 of a piece
Lyophyllum shimeji (species of edible mushroom)	50g (1.76oz)
solid consomme	one (object)

Easy to make with two types of canned foods: canned tomatoes and canned tuna! We introduce a recipe for "Rice with Tomato and Tuna". The combination of the refreshing tomato flavor and the rich umami of tuna.

Rice with Tomato and Tuna

Recipe

Ingredients (2 to 3 servings

) 2 cups rice
1/2 can tomato
1 small can tuna
1/4 onion
50 g shimeji mushroom
1 consommé cube

Directions

Wash rice and drain in a colander.


Finely chop onion and break up shimeji mushrooms.


Put rice, canned tomatoes, and crushed consommé cubes into the rice cooker. Break up the tomatoes with a fork if whole.


Add water to the 2-quart line.


Add the onions, shimeji mushrooms, and canned tuna and level the surface.


Cook rice normally, and when done, it is ready to serve.

How does it taste?

The sweet and sour taste of the tomatoes permeates the entire rice, giving it a refreshing flavor. As you bite into the rice, the protein-rich yet powerful umami of the tuna adds depth to the flavor. It looks similar to ketchup rice, but it is lighter and not as rich.


Crisp onions and soft shimeji mushrooms accentuate the texture. The onions, in particular, are a perfect match for the tomatoes in terms of sweetness.


Since it is light as it is, it is delicious with a light sprinkling of salt, cheese, or, unexpectedly, soy sauce. They are colorful and beautiful, so you can enjoy them in bento boxes or onigiri (rice balls).