Chef Paul Lillakas shares his budget friendly recipe for gourmet spicy tuna bowls. “A good meal for not a lot of money!”
INGREDIENTS
- 4 cans solid light tuna packed in olive oil
- 1/4 cup chili crisp
- 2 tbsp white vinegar
- 1 tbsp toasted sesame oil
- 4 cups cooked brown basmati rice
- 4 cups baby spinach
- 4 cups packed thinly sliced red cabbage
- 2 avocados
- 12 radishes quartered
- 4 green onions thinly sliced
METHOD
- Pour oil from two cans of tuna into medium bowl. Reserve oil from other cans for another use (such as sautéing vegetables or simmering into tomato sauce).
- Into tuna oil, whisk chili crisp, sesame oil (if using) and vinegar. Into 4 bowls, divide brown rice (see easy cooking instructions below), baby spinach, red cabbage, avocado and radish. In another bowl, gently toss drained tuna together with 2 tbsp of dressing. Divide tuna into serving bowls. Add green onion to garnish. Drizzle bowls generously with remaining dressing. Serve or pack and refrigerate for a to-go lunch.
- Make-ahead Easy Microwave Brown Rice: In a ceramic or glass dish with lid, or other microwave-safe container, combine 1 ½ cups long grain brown rice, 3 cups of cold water and 4 tbsp salted butter. Cover with lid and microwave on high for 10 minutes. Reduce power to 50% and microwave for an additional 15 minutes. Let stand for 5 minutes. Fluff with fork and add salt and pepper, if desired.