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Simple Tuna Rice Porridge Recipe – Comfort Food with Pantry Staples
- MyFreshDash
- Aug 4
- 5 min read
Updated: Nov 29
Sauté onion and carrot in sesame oil, add zucchini, stir-fry leftover rice, cover with water and simmer till soft, then stir in drained tuna and salt; loosen with more water to a creamy, soothing juk.
TL;DR:
Make simple tuna rice porridge with pantry staples for a cozy, budget friendly Korean style comfort bowl at home
There are days when your stomach feels off—maybe from a late-night drink, maybe just out of nowhere. On those days, dry rice doesn’t appeal, but you still want something warm, filling, and gentle on your system. That’s when Tuna Rice Porridge saves the day.
It sounds fancy, but all you need are a few veggies, a can of tuna, and leftover rice from the fridge. In fact, you’ll be surprised how quick and hearty this can be. No long simmering times, no fancy stock, just pure comfort in under 15 minutes.
Why This Tuna Porridge Works
Most porridge recipes start with raw rice, which is great if you have an hour to spare. But when you're tired or under the weather, you need something faster. Using cooked rice speeds everything up without sacrificing flavor.
Tuna might not be the first protein you think of for porridge, but don’t underestimate it. It’s pre-cooked, has a rich umami flavor, and blends beautifully into the porridge base. Plus, it’s already sitting in your pantry, ready to be used.
Ingredients
1 can tuna (100g)
1 bowl of cooked rice
1/2 onion
3 cm piece of zucchini
2 cm piece of carrot
A small amount of paprika (optional)
1 tbsp sesame oil
Water
Salt to taste
(Optional add-ins: mushrooms, leeks, or whatever leftover veggies you need to use up.)
Step-by-Step Instructions
1. Prep the Veggies
Finely chop the onion, zucchini, carrot, and paprika. Don’t stress about perfection—rough chops are fine as everything will soften while cooking.
2. Drain the Tuna
Open the can and drain out the oil or water. You want just the tuna meat.
3. Sauté Aromatics
Heat sesame oil in a pot. Add the chopped onions and carrots first, sautéing them until they become soft and fragrant.
4. Add Remaining Veggies
Once the onions turn translucent, toss in the zucchini and paprika. Give it a quick stir-fry so they start to soften too.
5. Stir-Fry the Rice
Add one bowl of cooked rice into the pot and stir-fry it with the vegetables, just like you’re making fried rice. Warm rice works best because it breaks down faster.
6. Add Water & Simmer
Pour water into the pot until it barely covers the rice—about 1 cm above. Bring it to a gentle boil. Stir frequently to prevent the bottom from sticking.
7. Add Tuna
When the rice grains begin to puff up and soften, add in the drained tuna. If you prefer a silky porridge texture, you can mash the tuna as it simmers. If you like small tuna chunks for texture, just stir it in gently.
8. Season to Taste
Add salt little by little, tasting as you go. For one bowl of rice and a can of tuna, start with a pinch, and adjust. You can also add a dash of pepper if you like.
9. Simmer Until Perfect
Keep simmering on low heat until the porridge thickens to your liking. If it gets too thick, simply add more water and stir until creamy. Once you reach that perfect, soft consistency, turn off the heat.
A Few Tips
If you want a clean, smooth porridge, you can mash or blend the tuna.
Slightly bigger veggie chunks give nice texture but still melt in your mouth.
This porridge tastes great reheated—just add a splash of water and simmer again.
Why You’ll Love This
What makes this recipe a winner is how quick and effortless it is. You’re not slow-cooking anything from scratch. You’re using pantry items and leftovers to whip up something that tastes like a hug in a bowl.
Tuna porridge is also a perfect meal when you’re feeling under the weather but want real food—not instant noodles. It’s filling, gentle, and recharges you with minimal effort. Trust me, once you try this, you’ll wonder why you never made it sooner.
Pro Tip from MyFreshDash:
When you're too tired to cook but want something nourishing, having a stash of quality canned foods is a game-changer. Check out our Canned Food Category for premium tuna, hearty broths, and other essentials to stock up your pantry the smart way.
Recommended from MyFreshDash
• Seaweed soup (miyeokguk) — light, mineral-rich soup to sip alongside.
• Egg spam mayo rice bowl — when you want a quick rice bowl instead.
• Spicy tuna bibimbap — canned-tuna hero in a 10-minute rice bowl.
FAQ: Simple Tuna Rice Porridge – Comfort Food with Pantry Staples
1. What is tuna rice porridge, and when should I eat it?
Tuna rice porridge is a soft, comforting bowl made by simmering leftover cooked rice with vegetables, canned tuna, and water until it turns creamy. It is perfect for days when your stomach feels off, you are tired, or you want something warm and gentle instead of heavy fried or spicy food.
2. Do I have to use leftover cooked rice, or can I start with raw rice?
This recipe is designed for cooked rice so it comes together fast, in under fifteen minutes. Starting with raw rice takes much longer because it needs time to soften and break down. Using leftover rice gives you the same comforting texture with a fraction of the cooking time.
3. What vegetables work best in tuna rice porridge?
The base recipe uses onion, zucchini, carrot, and optional paprika, all finely chopped so they soften easily. You can also add mushrooms, leeks, or whatever small veggie bits you need to use up in the fridge. Slightly bigger chunks are fine if you like more texture in each spoonful.
4. How do I keep the porridge from sticking or burning?
Use enough water to just cover the rice at first, keep the heat at a gentle simmer, and stir frequently as it cooks. If the porridge gets too thick or starts to catch on the bottom, simply add more water and stir until it loosens into a creamy consistency again.
5. Should I drain the tuna, and does the type of tuna matter?
Yes, you should drain the tuna so the porridge does not taste overly oily or fishy. Both oil-packed and water-packed tuna work, as long as the liquid is poured off. Light tuna with a clean, mild flavor usually blends best into the porridge base.
6. How do I season tuna rice porridge properly?
Season the porridge with salt little by little, tasting as you go, because the tuna already has flavor. You can add a pinch of pepper at the end and a drizzle of sesame oil on top if you like. The goal is a gentle, savory taste rather than something aggressively salty.
7. Can I make this ahead, reheat it, or freeze it?
Yes. Tuna rice porridge reheats very well. When warming it up, add a splash of water and simmer gently until it loosens and turns creamy again. For short-term use, the porridge can be kept in the fridge in a sealed container for a couple of days. Freezing is possible, but the texture may become softer and thicker, so you will need extra water when reheating.
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