Recipe
Step 1.
Cook the rice in a medium pot following the package instructions.
Step 2.
Add the oil to a large frying pan and place it over a medium heat. Once the oil is hot, add the mushrooms. Stir them occasionally and cook them until they are tender (about 8-10 minutes). Whilst the pan is still on the heat, season with salt and pepper and stir for about 30 seconds.
Step 3.
Wash and cut all the vegetables and drain the liquid from the tuna cans.
Step 4.
Make the dressing by adding all the ingredients to a lidded jar and shaking to mix well. When the rice is cooked, remove the pot from the heat. Cover the pot with a lid, and let it rest for 5 minutes.
Step 5.
Add some rice to a bowl and top it with some tuna and vegetables. Drizzle some dressing over the top and garnish. Enjoy!
Ingredients
For 5 servings
285g
uncooked white rice
1
cucumber, chopped
1
carrot, sliced
200g
of white mushrooms, sliced
140g
of tuna (2 small cans)
2 tsp
of extra virgin olive oil
Salt and pepper to taste
Lime to garnish (optional)
For the dressing:
1
lime, juiced
2 tsp
of sodium-reduced soy sauce
2 tsp
of honey
1 tsp
of sesame seeds
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