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'Tunacado' Bowl with Edamame & Avocado

'Tunacado' Bowl with Edamame & Avocado

'Tunacado' Bowl with Edamame & Avocado

over brown rice with carrot & furikake

There is a special ingredient in your box! This tuna from Fish Tales is sustainably caught using only a rod and line; one by one, fish by fish. Feels special, right?

Tags:

Eat Me First

•Calorie Smart

•Special Ingredient

Allergens:

Vis

•Sesamzaad

•Gluten

•Tarwe

•Soja

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

1 can

Tuna packed in water

(Contains: Vis)

75 g

Quick-cook brown rice

⅓ piece

Cucumber

5 milliliters

Sesame oil

(Contains: Sesamzaad)

½ sachet(s)

Furikake

(Contains: Sesamzaad, Gluten, Tarwe, Soja)

½ sachet(s)

Sweet chili sauce

½ sachet(s)

Gomashio

(Contains: Sesamzaad)

25 g

Edamame

(Contains: Soja)

½ piece

Red onion

½ piece

Carrot

½ piece

Avocado

Not included in your delivery

1 teaspoon

Sugar

1 teaspoon

White wine vinegar

¾ tablespoon

[Plant-based] mayonnaise

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2902 kJ

Calories694 kcal

Fat30.8 g

Saturated Fat4.2 g

Carbohydrate76.7 g

Sugar16.8 g

Dietary Fiber8.1 g

Protein24 g

Cholesterol0.6 mg

Salt1.4 g

Potassium521.5 mg

Calcium48.9 mg

Iron0.7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler or Cheese Slicer

•Pan

•Strainer

•Bowl

Cooking Steps

Boil the rice

1

Boil plenty of water in a pot or saucepan. Cook the rice for 12 - 15 minutes, then drain and set aside.
In the meantime, slice the onion into thin half rings.
Use a peeler or cheese slicer to shave the carrot into thin ribbons.
Halve and pit the avocado, then remove the skin and slice the flesh.

Prepare the vegetables

2

In a bowl, combine the onion with the white wine vinegar and the sugar.
Set aside until serving, stirring occasionally.
Halve the cucumber lengthways and remove the seeds, then slice into crescents.
Transfer to a bowl, along with the sesame oil and gomashio. Mix well to combine, seasoning to taste with salt and pepper.

Make the tuna salad

3

Drain the tuna and transfer to a bowl.
Add the mayonnaise and the sweet chili sauce and mix well to combine.
Season to taste with salt and pepper.

Serve

4

Serve the rice in bowls or deep plates and then arrange everything on top.
Garnish with the furikake to finish.

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