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

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 850G Riseria Campanini 3 Cereals Rice, 850G
• 1 stick Organic Celery Stick
• 170G New England Seafood Diced Albacore Tuna
• 395G Heinz Mayonnaise 395g
• - Sunita Lemon Juice Organic
• - Ds Cjo Soy Sauce For Soup 840ml
• - Tropical Sun 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 celery and 1 cup of carrots, and set them aside.
3. 3. In a large mixing bowl, combine 2 cans of drained tuna, 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 celery, 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.