Tuna Salsa Casserole

Healthy Tuna Salsa Casserole

Use organic ingredients whenever possible.

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1 cup uncooked brown or red rice, rinsed

1 cup frozen corn kernels, thawed

15 oz. can black beans, drained and rinsed

16 oz. jar salsa

1 cup chicken broth

1 1/2 tsp ground cayenne pepper

1 tsp oregano

1/2 tsp salt

1/4 tsp black pepper

2 large tuna belly (about 11/2 lbs.), thawed

1 cup shredded cheese blend

2 green onions, sliced


  • Preheat oven to 375F.
  • In an 8-inch-by-8-inch baking dish, add rice, black beans, corn, salsa, chicken broth, chili powder and oregano. Stir to combine.
  • Cut tuna into 3 pieces and submerge into liquid in the baking dish as far as possible.
  • Cover casserole dish tightly with foil and bake for 1 hour until rice is tender and liquid has been absorbed.
  • Remove from oven and sprinkle with cheese. Return to oven and bake just until cheese has melted.
  • Top with green onions and serve.

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Tuna Salsa Casserole