Spicy Tuna Poke-Style Bowls

Ingredients

• 2cans light tuna, drained
• 1¼ tbsplight mayonnaise
• 1¾ tspsriracha
• 2½ tspgluten-free tamari
• 120 gdry long-grain white or basmati rice, cooked
• 100 gshelled edamame (frozen)
• 120 gEnglish cucumber
• 1medium carrot
• ½avocado
• 1¼ tspsesame seeds
• ¾green onion

Method

1. Rinse the rice and cook it in 240 ml (1 cup) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes. Cool slightly.

   20 min timer

2. Cook the frozen edamame in boiling water over high heat for 3 minutes, then rinse under cold water.

   3 min timer

3. Drain the tuna well and mix it with the mayonnaise, sriracha and tamari.

4. Dice the cucumber, grate the carrot and slice the avocado.

5. Build the bowls with rice, spicy tuna, edamame, cucumber, carrot and avocado, and finish with sesame seeds and green onion.

Storing and reheating

Best fresh.