The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tuna Jambalaya
Tuna jambalaya
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 3 garlic clove
- 80g baby spinach (use half)
- 40g sundried tomatoes (use half) (Sun dried tomatoes, Sunflower oil, Wine vinegar, Salt, Capers, Garlic, Oregano, Chilli pepper, Parsley, Antioxidant: Ascorbic acid, Acidity regulator: citric acid)
- 1 onion (use half)
- 2 tbsp chilli con carne spice mix (use half) (Cumin, Pimenton Dulce, Cinnamon, Crushed Red Chillies)
- 400g chopped tomatoes (use half) (Tomatoes, Tomato Juice, Citric Acid (E330))
- 1 wild-caught albacore tuna steak (Fish)
- 80g brown rice (use half) (brown rice (100%))
- 1 handful of fresh coriander (use half)
- 1 pepper (use half)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 tsp cajun spice (use half) (Cayenne Pepper, Green Cardamom, Cumin Seed, Black Peppercorns, Sea Salt, Fennel, Garlic, Coriander Seed, Red Chillies, Oregano, Thyme)
Nutritional Information
Calories: 679
Protein: 47g
Carbs: 64g
Fat: 25g
Ingredients
- 2 tbsp chilli con carne spice mix (Cumin, Pimenton Dulce, Cinnamon, Crushed Red Chillies)
- 1 handful of fresh coriander
- 40g sundried tomatoes (Sun dried tomatoes, Sunflower oil, Wine vinegar, Salt, Capers, Garlic, Oregano, Chilli pepper, Parsley, Antioxidant: Ascorbic acid, Acidity regulator: citric acid)
- 1 pepper
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 80g baby spinach
- 1 onion
- 80g brown rice (brown rice (100%))
- 2 wild-caught albacore tuna steak (Fish)
- 3 garlic clove
- 1 tsp cajun spice (Cayenne Pepper, Green Cardamom, Cumin Seed, Black Peppercorns, Sea Salt, Fennel, Garlic, Coriander Seed, Red Chillies, Oregano, Thyme)
Nutritional Information
Calories: 605
Protein: 46g
Carbs: 63g
Fat: 17g
Tuna Jambalaya
Tuna jambalaya
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain. Dissolve the stock cube in a jug with 100ml boiling water.
- Finely dice the onion and garlic. Dice the pepper into 1-2cm squares. Roughly chop the coriander and sun-dried tomatoes.
- Season the tuna with the cajun spice, sea salt and black pepper. Heat a large frying pan with 1 tbsp oil on medium-high heat. Place the tuna in the pan and cook for 2-3 mins on each side, until cooked through. Remove from the pan and allow to rest.
- Using the same pan, keep on medium-high heat and add the onion, garlic and pepper. Cook for 5-6 mins, until golden. Add the sun-dried tomatoes and chilli mix, cook for one minute, then add the stock and chopped tomatoes. Simmer for 7-10 mins, until the sauce has thickened.
- Add the spinach, half the chopped coriander and the cooked rice in the final minute of cooking and stir until the spinach has wilted. Season with sea salt and black pepper to taste.
- Serve the jambalaya on plates, placing the tuna on top. Scatter over the remaining coriander.
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