Tazón de Atún y Arroz Tostado con Chiles

Ingredientes

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Halve the avocado, remove the stone and chop the flesh into chunks. Fold it through the salad.

5. 5

   Divide between bowls and top with the crispy rice. Scatter with the remaining chives and add more sriracha if you like.