Simple tuna Salad bowl

Simple Tuna + Rice Salad Bowl

Anna + Em
This is one of those pantry staples that we call on when we a) CBF "cooking" something and b) when we are low on supplies. The veg component will depend on what you have on hand – but stick to low starch veg and you can't go wrong.
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Prep Time 10 minutes
Course Dinner, Lunch, MSalad, MSalads+Sides
Servings 2 serves
Calories 457 kcal

Ingredients
  

  • 400 g tin tuna tinned, drained
  • 1 cup rice cooked according to instructions
  • 300 g mixed fresh greens pre-packed bag from Coles/Woolworths
  • 250 g cherry tomatoes halved
  • 1 cucumber chopped
  • 1/2 avocado diced
  • 2 tbsp lime juice
  • 2 tbsp soy sauce
  • 1 tsp sesame oil

Instructions
 

  • Cook your rice according to packet instructions and set aside to cool. If you want to bulk cook, it will last for 3 days in the fridge or you can freeze the remaining.
  • Combine 1 cup of cooked rice and your drained tuna in a large bowl.
  • In two separate bowls, add fresh greens, tomatoes, cucumber and avocado. Top each with half the rice & tuna mix.
  • Separately add lime juice, soy sauce and sesame oil to an empty jar and shake to combine.
  • Drizzle the dressing over the two bowls, stir through the salad and enjoy!

Notes

SUBS
You can use any protein substitute for this one, if tuna doesn’t float your boat. Refer to our protein conversion guide.
Use any leafy green or low starch veg that you might have.
Additionally, this dressing is optional – just sprinkle with lemon juice, s&p if you prefer.  Or alternatively, use any of the dressing options in the SIDES tab instead. 

Nutrition

Calories: 457kcalCarbohydrates: 41gProtein: 47gFat: 13gSaturated Fat: 2gFiber: 7gSugar: 5gVitamin C: 66mgCalcium: 106mgIron: 6mg
Keyword gluten free, salad, seafood, tuna bowl
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