In the Kitchenette: Tuna and Brown Rice

Even at 460 square feet, my studio apartment is a perfect fit. I have enough space for a table for 4, a large reading nook, my desk and a sewing area. I very rarely feel the need for more space except in one "room": the kitchen where I have less than 17 inches of counter space. I've made do without a toaster or a coffeemaker and put my microwave on top of the fridge and do all my food prep on my dining room table.

With my space limitation (and also my lack of a dish washer, besides Andrew), I find that meals that require the least amount of pots/pans/dishes are the best. Here's a quick and easy one that Andrew and I made in less than 15 minutes. (Excuse the poor quality photo, I took it with my iPhone!).

Tuna and Brown Rice
serves 2
(adapted from this recipe from - we couldn't find quinoa!)

1 package Uncle Ben's brown rice, cooked
1 6 oz. can tuna packed in water
1 cup cherry tomatoes
1/4 cup finely chopped parsley
handful of walnuts, chopped
1/2 tablespoon lemon juice
1/2 tablespoon extra-virgin olive oil
salt and pepper to taste

1. Cook brown rice according to directions on package.
2. Cut cherry tomatoes in half and sautee in olive oil over medium heat until tomatoes soften (about 4-5 minutes).
3. Drain the tuna and place in a large bowl.
4. When rice is cooked add to bowl with tuna. Stir in tomatoes, parsley, and walnuts. Add lemon juice, olive oil and salt and pepper.
5. Serve immediately and enjoy!

Has anyone had quinoa before? Have any good recipes for it? We checked two shops today but all we found was rice, rice, couscous and rice!I will have to make a special trip to Whole Foods to try it out. I should also note this was the first time I had tuna (we won't count that spicy thai tuna thing that made me sick) and it was delicious!


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