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Soy Ginger Tuna Bowl with Chimichurri Rice, Avocado, and Cucumber

Print Recipe
Cook Time 15 minutes
Servings: 1
Ingredients Method

Ingredients
  

  • 1 can Fishwife soy ginger tuna
  • Kewpie mayo to taste
  • Chili crunch to taste
  • Cooked rice
  • 1 whole bunch cilantro
  • 1 whole bunch flat-leaf parsley
  • Olive oil
  • Red wine vinegar
  • Dried oregano
  • Red chili flakes
  • 1 clove raw garlic
  • Lettuce chopped
  • 1/2 cucumber sliced
  • 1/2 avocado sliced
  • Green onions sliced
  • Extra chili crunch for topping

Method
 

  1. Make the chimichurri: blend the cilantro, parsley, garlic, olive oil, red wine vinegar, dried oregano, and red chili flakes until mostly smooth.
  2. Toss the cooked rice with the chimichurri until evenly coated.
  3. In a small bowl, mix the soy ginger tuna with Kewpie mayo and chili crunch to taste.
  4. Assemble the bowl: add the chimichurri rice, lettuce, cucumber, and avocado to a bowl, then top with the seasoned tuna.
  5. Finish with sliced green onion and an extra drizzle of chili crunch.