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Spicy Tuna Rice Bowl
A vibrant and satisfying spicy tuna rice bowl featuring fluffy basmati rice topped with creamy seasoned tuna and a fresh mix of crisp vegetables including lettuce, cucumber, red onion, grated carrot, and sweetcorn. Finished with a spicy dressing, this bowl delivers a balance of heat, freshness, and texture, ideal for a quick lunch or light dinner in a food-service setting.
Cooking Time 25 Minutes
Portions
1
Ingredients
Increase Portion Size
- g Country Range Basmati Rice
- tin Country Range Tuna
- tbsp Country Range Mayonnaise
- tbsp Country Range Sweetcorn
- ml water
- tbsp sriracha
- handful lettuce
- cucumber, sliced or diced
- tbsp red onion, thinly sliced
- small carrot, grated
-
1
Step 1
Rinse basmati rice until water runs clear. Boil in lightly salted water for 10–12 minutes (or until tender), then drain and fluff. Set aside. -
2
Step 2
Mix drained tuna with mayonnaise, sriracha (or hot sauce), and optional citrus juice until creamy and evenly combined. -
3
Step 3
Slice and prepare lettuce, cucumber, red onion, grated carrot, and sweetcorn. -
4
Step 4
In a serving bowl, layer the warm basmati rice (base), lettuce, cucumber, carrot, sweetcorn, red onion and spicy tuna mixture on top. -
5
Step 5
Serve with slices of lemon and extra spicy sauce
Ingredients
Increase Portion Size
- g Country Range Basmati Rice
- tin Country Range Tuna
- tbsp Country Range Mayonnaise
- tbsp Country Range Sweetcorn
- ml water
- tbsp sriracha
- handful lettuce
- cucumber, sliced or diced
- tbsp red onion, thinly sliced
- small carrot, grated
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