A vibrant, no-cook-required bowl built for busy weeknights — soy ginger tuna tossed with Kewpie mayo and chili crunch, served over herby chimichurri rice with crisp lettuce, cucumber, avocado, and green onion. Easily doubled for a weeknight dinner for two, or keep as-is for a solo lunch.
Ingredients
Method
- Make the chimichurri: blend the cilantro, parsley, garlic, olive oil, red wine vinegar, dried oregano, and red chili flakes until mostly smooth.
- Toss the cooked rice with the chimichurri until evenly coated.
- In a small bowl, mix the soy ginger tuna with Kewpie mayo and chili crunch to taste.
- Assemble the bowl: add the chimichurri rice, lettuce, cucumber, and avocado to a bowl, then top with the seasoned tuna.
- Finish with sliced green onion and an extra drizzle of chili crunch.
Leave a Reply