Tuna, Avocado & Edamame Rice Bowl

Ingredients

• 3 oz (90 g) tuna in water, drained
• 1/2 cup (110 g) plain Greek yogurt, 2%
• 4 tsp (20 ml) lemon juice
• 3/4 tsp (4 ml) extra-virgin olive oil
• 1/2 cup (100 g) cooked black rice
• 2/3 cup (100 g) shelled edamame, thawed
• 1/2 cup (80 g) mango, diced
• 1/4 (75 g) cucumber, diced
• 1/4 (38 g) avocado, sliced
• 1/4 (28 g) red onion, thinly sliced
• 1 3/4 tsp (5 g) sesame seeds

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Drain the tuna properly — press it with the lid of the can until nothing more runs. Wet tuna makes the rice gummy.
2. Stir the lemon juice and oil into the yogurt.
3. Lay the rice in the bottom of a bowl, then the tuna, edamame, mango, cucumber, avocado and onion in sections. Spoon the dressing over and scatter the sesame.