Spicy Tuna Rice Bowl

WOOWWWW!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pour rice into a heavy pot and add water; swirl to allow rice to settle. Bring to a simmer over medium-high heat; do not stir. Reduce heat to low, cover, and continue to simmer for 15 minutes.

Step 2

While rice is cooking, sauté onions, peppers and garlic and ginger (using MY SAUTÉED ONIONS RECIPE IN THE MENU)

Step 3

Then place tuna into a large mixing bowl and break up with your hands or a fork. Toss in 3/4 of the onion and pepper mix, jalapeño, 1/4 cup green onions, rice or apple cider vinegar, soy sauce, sesame/olive oil, Sriracha, and lemon juice. Mix with a fork until thoroughly combined.

Step 4

Turn off heat and let rice sit, covered, for 10 minutes.

Step 5

Cook down black beans (if also using corn; cook corn separately) with garlic and onion powder and remaining sautéed onions and peppers. Mix in with the tuna medley.

Step 6

Fluff rice with a fork to separate the grains and break up any large clumps; transfer into the mixing bowl. Mix thoroughly with a spoon until all the ingredients are evenly incorporated. Taste and adjust seasoning if needed. Serve warm, at room temperature, or cold like a rice salad, topped with red pepper flakes and 1 teaspoon green onion.