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Tuna rice bowl with white rice, seasoned flaked tuna and sliced avocado on a white plate

Tuna Rice Bowl with Avocado

Rice topped with soy-sesame tuna, avocado and green onion, with a Greek yogurt sriracha drizzle. Add corn or cucumber if you like. About 35 g of protein.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 bowl
Calories: 430
Ingredients Method Notes

Ingredients
  

  • ¾ cup cooked white rice about 120 g; leftover or microwave rice
  • 1 5-oz can light tuna in water drained
  • 1 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • ¼ cup sweet corn optional, for a touch of sweetness; canned or thawed frozen
  • ¼ cucumber diced, optional, for crunch
  • ½ small avocado sliced
  • 1 green onion sliced
  • 2 tbsp nonfat plain Greek yogurt
  • 1 tsp sriracha or to taste

Method
 

  1. Warm the rice if you like, or use it cold, and add it to a bowl or container.
  2. Mix the tuna with the soy sauce and sesame oil.
  3. Arrange the tuna and avocado on top of the rice, add the corn and cucumber if you’re using them, and sprinkle with green onion.
  4. Stir the yogurt with the sriracha and drizzle it over the bowl just before eating.

Notes

Optional extras: ¼ cup sweet corn adds a touch of sweetness and diced cucumber adds crunch. Nutrition is calculated without them.
Meal prep: pack the avocado and the sauce separately and add them when you eat, so the avocado stays green.