ASIAN TUNA RICE BOWLS

Serves 4

Ingredients

• 425g tinned tuna (in oil, brine or spring water)

• 2 tablespoons kewpie mayonnaise 

• Good squeeze of sriracha (depending on how hot you like it)
  
  

• 2 cups cooked rice, brown or white  

• 1 cup wombok or green cabbage, finely shredded 

• 1 cup purple cabbage, finely shredded 

• 1 lebanese cucumber, diced  

• 1 large carrot, grated 

• 3-4 spring onion, finely sliced

• Handful mint and/or coriander leaves, roughly chopped 

To serve: Toasted sesame seeds, fresh lime juice and extra sriracha  

Method

1. In a bowl, combine the tuna, kewpie mayo, and a good squeeze of sriracha (adjust to your heat preference).

2. Divide cooked rice into 4 bowls. Top with shredded cabbage, cucumber, carrot, and spring onions.

3. Spoon the tuna mix over the veggies, then garnish with mint/coriander, toasted sesame seeds, a squeeze of lime, and extra sriracha if desired.