recipes

Tunacado rice bowls with pickled vegetable ribbons

Serves:

2025-01-24

Ingredients

For the tuna
1 tin tuna in oil, drained (Loaded pantry)
1 avocado, peeled and stone removed
¼ red onion, finely chopped
Juice and zest of a lime
2 tbsp mayonnaise
1 tsp sriracha chilli sauce
Pepper and salt

You will also need
2 cups cooked basmati rice (Loaded pantry)
Pickled cucumber and carrot ribbons
4 tbsp cooked edamame beans
1 tsp mixed toasted sesame seeds

Method

For the tuna, just mash all the ingredients together to form a rustic paste. To put the bowls together, spoon 1 cup of rice into each of 2 bowls. Using an ice-cream scoop, spoon in the tuna paste mixture and place the pickled cucumber and carrot ribbons in the middle. Spoon over the adame beans, sprinkle over the sesame seeds and serve.

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