Tuna and Sweetcorn Rice Bowl
A no-cook rice bowl layered with flaked tuna, sweetcorn and fresh tomato. It is a protein-rich lunch that comes together without turning on the stove.
- Total
- 20 min
- Prep 12 · Cook 8
- Serves
- 1
- Difficulty
- Easy
You'll practice: Dicing
- Savory
- No cook
Instructions
-
Rinse the 80 g riz under cold running water until the water runs clear.
~2 min
Rinsing removes surface starch so the grains stay separate and don't turn gluey.
-
Drain the riz well in a colander and let it cool for 5 minutes.
~5 min
Draining removes excess water so the rice doesn't make the bowl soggy.
-
Drain the thon en boîte thoroughly and flake it into a mixing bowl with a fork. Cut the tomates into 2 cm chunks.
~5 min
Draining tuna prevents excess brine or oil from watering down the bowl.
Flake the thon en boîte into larger pieces rather than mashing it fine, so it keeps some texture against the soft riz.
Dicing Cut tomatoes into even 2 cm chunks with a sharp knife so they hold shape and don't crush. Uneven pieces make some mushy and some crunchy.
-
Add the cooled riz, maïs and tomates to the bowl with the thon en boîte. Drizzle over the olive oil, then season with the salt and black pepper.
~2 min
Let the drained riz cool completely before tossing, otherwise the residual heat will wilt the tomates and dull their fresh bite.
-
Toss everything gently until combined and serve.
~1 min