canned tuna over rice (4 ways)
Prep Time: 10 minutesTotal: 10 minutesServings: 1Ingredients Remove All · Remove Spices · Remove Staples
1/2 cup rice (cooked) 1 (5 or 6 oz) can tuna (I prefer solid albacore for best texture and most mild taste) salt and pepper (to taste) 1 tbsp Greek Yogurt (or mayonnaise) 2 tsp sriracha hot sauce 1 tbsp tamari (or soy sauce or coconut aminos) 1 tsp sesame oil 1 tsp rice vinegar 1/2 tsp garlic powder 1/2 tsp ginger powder 1/2 large avocado (mashed) 1 tbsp lime juice 1/2 tsp hot sauce (I use "Frank's") 1/4 tsp garlic powder 1/4 tsp salt 1 tbsp cilantro (chopped, optional) 3 tbsp Greek yogurt 1 large dill pickle (diced, about 1/4 cup) 1 tbsp pickle juice Vegetables (avocado, carrots, cucumber, tomato, lettuce, peas, cauliflower, asparagus, onion) Herbs (cilantro, parsley, green onions) Nuts (almonds, cashews, pecans) Seeds (sunflower, sesame, pumpkin, hemp hearts)
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Step 1
Drain the can of tuna and place it in a bowl. Mix together in the sauces/seasonings of your desired variation.
Step 2
Cook rice or reheat leftover rice and add it to the bowl with the salmon. Top with desired vegetables, nuts, seeds and herbs. (See post body for more topping ideas.)
Step 3
Serve!