'Tunacado' Bowl with Edamame & Avocado
over brown rice with carrot & furikake0.0(195)
Calories
:
694 kcalProtein
:
24g proteinTotal
:
25 minutesDifficulty
:
MediumEat Me First
Calorie Smart
Special Ingredient
Allergens:
- Vis
- Sesamzaad
- Gluten
- Tarwe
- Soja
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?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
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.
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.
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.
4
- Serve the rice in bowls or deep plates and then arrange everything on top.
- Garnish with the furikake to finish.
