Daniel P. Barron

Spinach Tuna Pilaf

Sunday, September 29, 2019 

This is a quick and simple recipe made from ingredients that store away for a long time. It's a good fall-back when no fresh stock is available.


  • 1 cup white basmati rice.
  • 3 TBS unsalted butter.
  • 1 tin of tuna.
  • 1 package of frozen chopped spinach.
  • 2 cups water.
  • Salt and pepper.
  • Tabasco.


  • 1 quart saucepan.
  • 3 quart saucepan.
  • Colander.
  • Wooden spoon.


  1. Start the pilaf in the larger pan.
  2. When you get to the part where the lid goes on the rice, start the spinach according to the directions on the package.
  3. When the spinach is done, strain it out in the colander and empty the tuna tin in there as well.
  4. When the rice is done, put the spinach, tuna, 1 TBS butter, salt pepper and Tabasco to taste, in with the rice and stir it all around.

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