Tunacado Rice Bowl

Sarah

Looking for easy, healthy and delicious? This Tunacado Rice Bowl recipe is just that! Tuna and avocado mixed with fresh herbs and spices, then mixed with rice, fresh cucumber and carrot and scooped up between toasted seaweed.

5 from 8 votes

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Prep Time 5

Cook Time 5

Course Dinner, Lunch

Cuisine Asian

Servings

Calories 399 kcal

Ingredients

135 g tuna in olive oil, drained (from a 200g jar)
150 g avocado aka half a large avo
¼ cup red onion finely diced
½ lemon juiced
1 tsp chilli flakes
½ teaspoon fennel seeds
1 tablespoon mayonaise Janapese mayo like kewpie would be best
¼ teaspoon sea salt
2 cucumbers baby cucumbers, finely chopped
½ carrot finely grated
¼ cup chives finely chopped
2 teaspoon maggi seasoning
1 cup white rice cooked
2 packs toasted seaweed

Instructions

Add the drained tuna, avocado, chilli, fennel seeds, onion, mayo, salt and lemon to a bowl and mash with a fork until combined.
Divide cooked rice into two bowls and top with the tuna avocado mixture.
Top with the cucumber, carrots and chives then the Maggi seasoning. Mix well and scoop up with the toasted seaweed sheets and enjoy!

Nutrition

Calories: 399kcalCarbohydrates: 42gProtein: 20gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 27mgSodium: 859mgPotassium: 1094mgFiber: 10gSugar: 7gVitamin A: 3489IUVitamin C: 37mgCalcium: 104mgIron: 3mg

Keyword 15 minute recipes, avocado, rice bowl, sezzy brown, tuna salad, tunacado

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