On a budget? Maybe you just hate raw fish. Canned tuna replaces the traditional raw fish you'd usually find in a poke bowl to create a simple, yet delicious tuna and rice bowl that might just be the answer to all your problems.
Total Time
15min
4.5
8 Ratings
Author: SideChef
Servings:
2
Ingredients
•
1
can
(5 oz)
Canned Tuna
, drained
•
1
Lemon
, juiced
•
2
tsp
Low-Sodium Soy Sauce
•
1
in
Fresh Ginger
, minced
•
1
tsp
Sesame Oil
•
1
handful
Fresh Cilantro
, chopped
•
2 2/3
Tbsp
White Rice
•
3
Small
Cucumbers
, thinly sliced
•
1
bunch
Radishes
, thinly sliced
•
2
Scallions
, finely chopped
•
1
Tbsp
Sesame Seeds
•
1
tsp
Crushed Red Pepper Flakes
Cooking Instructions
1.
In a small bowl, combine Canned Tuna (1 can) and juice from Lemon (1).
2.
Add Fresh Ginger (1 in) it to the bowl along with the Low-Sodium Soy Sauce (2 tsp) and Sesame Oil (1 tsp).
3.
Add in Fresh Cilantro (1 handful). Mix well and set aside.
4.
Divide the cooked White Rice (2 2/3 Tbsp) between two bowls.
5.
Top rice with tuna mixture and add Cucumbers (3).
6.
Garnish with the Radishes (1 bunch), Scallions (2), Sesame Seeds (1 Tbsp), and Crushed Red Pepper Flakes (1 tsp), then dig in and enjoy!
Author's Notes
If you pre-cook a big batch of rice, you can make these on the fly all week long!
Nutrition Per Serving
CALORIES
314
FAT
7.7 g
PROTEIN
24.0 g
CARBS
41.7 g
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