'Tunacado' Bowl with Edamame & Guacamole
over quinoa with tomato & furikake- 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?
Ingredients
1 can
Tuna packed in water
(Contains: Vis)
⅓ piece
Cucumber
5 milliliters
Sesame oil
(Contains: Sesamzaad)
½ sachet(s)
Furikake
(Contains: Gluten, Tarwe, Sesamzaad, Soja)
½ sachet(s)
Sweet chili sauce
½ piece
Tomato
½ sachet(s)
Gomashio
(Contains: Sesamzaad)
25 g
Edamame
(Contains: Soja)
½ piece
Red onion
40 g
Guacamole
75 g
Quinoa
Not included in your delivery
to taste
Extra virgin olive oil
½ teaspoon
Sugar
1 teaspoon
White wine vinegar
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Boil plenty of water in a pot or saucepan and cook the quinoa for 10 - 12 minutes.
- Drain and return to the pot, then drizzle with extra virgin olive oil as preferred.
- Season to taste with salt and pepper, then set aside.
- In the meantime, slice the onion into thin half rings and dice the tomato.
- 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.
Did you know... the cucumber in this recipe contains vitamin K, a nutrient that helps to keep bones strong.
- 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 quinoa in bowls or deep plates and then arrange everything on top.
- Garnish with the furikake and drizzle with the soy sauce to finish.
