Ingredients
Scale
- 4 cans (5 oz each) of chunk light tuna in water, drained
- 2 cups dry white rice (jasmine or basmati works best)
- 1 large cucumber, diced
- 2 medium carrots, shredded
- 1/4 cup low-sodium soy sauce
- 2 tablespoons Sriracha
- 3 tablespoons light mayonnaise
- 1 tablespoon rice vinegar
- 2 green onions, sliced
- Sesame seeds for garnish (optional)
Instructions
- Step 1: Cook the Rice. Rinse the dry rice under cold water until the water runs clear to remove excess starch. Place the rice in a pot or rice cooker with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the water is absorbed. Fluff with a fork and let it cool slightly.
- Step 2: Prepare the Spicy Tuna Mix. While the rice cooks, drain the liquid from all four cans of tuna thoroughly. In a medium mixing bowl, combine the drained tuna, light mayonnaise, Sriracha, and rice vinegar. Mix well with a fork until the tuna is fully coated and flaky. Adjust the Sriracha if you prefer more or less heat.
- Step 3: Prep the Fresh Vegetables. Wash your vegetables thoroughly. Dice the cucumber into small, bite-sized cubes. Use a grater to shred the carrots. Slice the green onions thinly, using both the white and green parts. Keeping the vegetables fresh provides a necessary crunch and contrast to the soft rice and tuna.
- Step 4: Assemble the Meal Prep Bowls. Lay out four meal prep containers. Divide the cooked rice evenly among the containers (about 1.5 cups of cooked rice each). Top each bed of rice with a portion of the spicy tuna mixture. Add the diced cucumbers and shredded carrots to the side. Drizzle with soy sauce and garnish with green onions and sesame seeds.
- Cook Time: 30 minutes