About the Recipe
The dressing is inspired by spicy tuna sushi handrolls. Add some lettuce and fresh veg for crunch and avocado for creaminess and this makes a great option for lunch or dinner.
Ingredients
3 cups cooked brown rice
300g tinned tuna, strained
Salad
3-4 cos lettuce leaves per serve, washed thoroughly
1 medium carrot, peeled into ribbons
½ a Lebanese cucumber, sliced
½ a radish per serve, sliced
½ avocado per serve
1 tbsp sesame seeds (toasted, optional)
½ cup coriander leaves
2 tbsp pickled ginger, chopped
Spicy Mayo
¼ cup Kewpie mayo
1 tbsp Sriracha
2 tsp lemon juice
2 tsp sesame oil
1 tsp soy sauce
1 tsp rice vinegar
Preparation
Add the spicy mayo ingredients to a small bowl and use a fork to combine.
To assemble, add about ½-¾ cup cooked brown rice to each serving bowl. Top each with a few cos leaves, some carrot, cucumber, radish and an avocado half. Divide the tuna between bowls then drizzle generously with spicy mayo. Sprinkle over the sesame seeds, coriander leaves and some pickled ginger. Serve warm or cold.