'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?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Cooking Steps
- 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.
- 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.
- 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 the rice in bowls or deep plates and then arrange everything on top.
- Garnish with the furikake to finish.
