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Tuna Jambalaya
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
With its mix of petite diced tomatoes, tomato soup, chili powder, finely chopped onion, tuna, thyme, rice and just a tad of sugar, the tuna flavor isn’t as strong as in some casseroles, tuna patties or loaves from what I noticed.
Course: Casseroles, Main Course
Cuisine: American
Keyword: how to make easy tuna jambalaya, jambalaya, tuna jambalaya
Servings: 6
  • 2 cans of tuna 5 oz., drained
  • 1 can of petite diced tomatoes 28 oz.
  • 1 can condensed tomato soup 10.75 oz.
  • 2 cups of uncooked rice
  • 1 teaspoon salt
  • ½ teaspoons of chili powder
  • ½ teaspoons of thyme leaves
  • 2 teaspoons of sugar
  • 1/4 teaspoon of black pepper
  • 4 cups of water
  • ½ cups of finely chopped onion
  • 3 tablespoons of olive oil
  1. Gently brown the finely chopped onion in a heavy pot before adding the rice, water and the rest of the ingredients. You want this mix to briefly heat through before covering with a lid and transferring to your oven.
  2. Bake in a 350-degree oven for about 30-35 minutes or until the rice is tender. You may want to check in on the tuna jambalaya after the first 15 minutes and give it a stir.
  3. ENJOY!