Tuna And Almond Rice Bowl Recipe

About this recipe

A satisfying and protein-packed dinner featuring tuna, crunchy almonds, and a medley of fresh vegetables served over rice. Perfect for solution seekers looking for a quick and nutritious pescatarian meal.

Ingredients

• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 200 g Orange Carrot (Gajar)
• 430Ml Hellmanns Mayonnaise Squeeze Real
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 3 pcs Cucumber Green
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 50 g On1Y Onion Powder

Instructions

1. 1. Cook 3 cups of rice according to package instructions and let it cool to room temperature.
2. 2. Finely chop 2 cups of cucumber and 1 cup of carrots, and set them aside.
3. 3. In a large mixing bowl, combine 2 cans of drained chickpeas, 1 cup of mayonnaise, 1 tablespoon of lemon juice, 1 teaspoon of soy sauce, and 2 teaspoons of onion powder. Mix well.
4. 4. Add the chopped cucumber, carrots, and 1/2 cup of sliced almonds to the bowl. Stir until all ingredients are evenly combined.
5. 5. Gently fold in the cooled rice, ensuring the mixture is well incorporated.
6. 6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
7. 7. Serve chilled as a hearty dinner option.