Jane’s Lunch - Tuna Poke Bowl

Ingredients

95g tuna in spring water

Brown rice

1 carrot, peeled and grated

1 cucumber, sliced

1 can edamame beans

Red cabbage, thinly sliced

Red onion, thinly sliced

Red capsicum, thinly sliced

FOR THE DRESSING:

1 tsp rice vinegar

1 tsp reduced salt soy sauce

1 tsp olive oil

Sesame seeds

Directions

Prepare all the vegetables
Heat the rice according to the pack instructions then transfer to a bowl.
Meanwhile mix the vinegar, soy sauce and sesame oil together in a small bowl
Arrange the vegetables on top of the rice so you can see a bit of everything. Top with the tuna
Drizzle over the dressing then sprinkle on the seeds
You could use peppers, spring onion, cooked green beans, raw sugar snaps, sliced babycorn, the list goes on! Just try to have as many different coloured vegetables as you can. You could make a bigger batch of dressing and keep the rest in a clean jar in the fridge for a few days so it’s ready to use Try and use sesame oil and rice vinegar for the best flavour, but if you don’t have any you could swap for olive oil and white wine vinegar

Never Lose Track of Your Favorite Recipes.