Ingredients
- Salt
- ½ Avocado
- 1 Small Red Onion
- 10g Chopped Chives
- 1 Lemon
- 250g Cooked Brown Rice
- 100g Radishes
- 1 Tbsp Sriracha
- 3 Celery Sticks
- 300g Tuna
- Black Pepper
- 1 Tbsp Olive Oil
- 200g Drained chickpeas
- 100g Cottage Cheese
Amounts for 2 servings.
Nutrition per serving
| Calories | 666 kcal |
|---|---|
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Sodium | 592 mg |
| Total Carbohydrate | 68 g |
| Dietary Fibre | 9 g |
| Sugars | 4 g |
| Protein | 57 g |
Method
Heat the olive oil in a nonstick frying pan over medium heat. Add the rice, season with salt and pepper and cook, stirring occasionally, for about 15 minutes, until it starts to crisp.
Chop the chives. Zest the lemon, then juice it. Add both to a small blender with the cottage cheese, most of the chives and the sriracha. Blend until smooth, loosening with 1–2 tablespoons of water if needed. Season to taste, then tip into a large bowl.
Drain the tuna and add it to the bowl. Thinly slice the celery and radishes, finely chop the red onion, and add them with the chickpeas.
Halve the avocado, remove the stone and chop the flesh into chunks. Fold it through the salad.
Divide between bowls and top with the crispy rice. Scatter with the remaining chives and add more sriracha if you like.
Good for
Common questions
- How many calories are in Tuna and Toasted Rice Chilli Crunch Bowl?
- One serving contains about 666 kcal, and the recipe makes 2 servings.
- How long does Tuna and Toasted Rice Chilli Crunch Bowl take to make?
- About 20 minutes, across 5 steps.
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