Spicy tuna bowl

Gourmet tinned fish for the win

Chef Paul Lillakas shares his budget friendly recipe for gourmet spicy tuna bowls. “A good meal for not a lot of money!”

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

avocados

radishes, quartered

green onions, thinly sliced

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.