An everyday dish for 2, ready in 25 minutes, around $1.27 a serving. People actually plan it with Popotam, and it's in season in October.
Rinse the rice under cold water in the colander to remove the starch. Put it in the saucepan with 320 ml of cold water and a pinch of salt. Bring to a boil, then lower the heat, cover and cook for 35 min over low heat.
While the rice cooks, heat the oil in a skillet over medium heat. Add the frozen peas and cook for 5 min, stirring. Salt lightly and set aside.
Open the can of tuna and drain it well in the colander. Flake it with a fork into a bowl.
Cut the lemon half in two and squeeze out the juice. Set the juice aside in a small dish.
When the rice is done, add it to the skillet with the peas. Stir in the flaked tuna, the lemon juice and a pinch of pepper, mixing gently with the wooden spoon.
Taste and adjust the seasoning with a little more salt or pepper if needed. Serve hot.
One serving has about 503 kcal. 55% comes from carbs, 23% from protein and 18% from fat.
| Energy | 503 kcal |
| Protein | 28.9 g |
| Carbs | 69.6 g |
| of which sugars | 3.1 g |
| Fat | 10.3 g |
| of which saturated fat | 1.7 g |
| Fiber | 6.1 g |
| Salt | 0.9 g |
Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.
About $1.27 a serving, adding up the average prices of the ingredients you need to buy.
Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.
1 day in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.
Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.
Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.
Build my week