Asian Tuna Rice Bowls
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- 425 g canned tuna in oil, brine or spring water
- 2 tablespoons kewpie mayonnaise
- sriracha good squeeze, depending on how hot you like it
- 2 cups rice brown or white, cooked
- 1 cup green cabbage finely shredded
- 1 cup purple cabbage finely shredded
- 1 lebanese cucumber diced
- 1 carrot large, grated
- 1/2 cup edamame beans thawed
- 3–4 spring onions finely sliced
- 1/2 cup mint leaves and/or coriander leaves, roughly chopped
- sesame seeds toasted
- lime wedges to serve
In a bowl, combine the tuna, kewpie mayo and a good squeeze of sriracha (adjust to your heat preference).
Divide the cooked rice among four bowls. Top with the shredded cabbage, cucumber, carrot, edamame beans and spring onion.
Spoon the tuna mix over the veggies, then garnish with mint/coriander, toasted sesame seeds, a squeeze of lime and extra sriracha if desired.
Dinner, Lunch, Salad
Fish
Protein Fish
Category Budget-Friendly, Quick Meals, Salad
Member Free
