No-Cook Tuna Rice Bowl with Sweet Corn and Tomatoes
A fresh, protein-packed rice bowl built from leftover cooked rice, flaked tuna, sweet corn and juicy tomatoes. Everything comes together cold in one bowl, no stove needed.
- Total
- 15 min
- Prep 15
- Serves
- 1
- Difficulty
- Easy
You'll practice: Dicing · Seasoning in layers
- Savory
- No cook
Instructions
-
Put 300 g cooked riz in a large mixing bowl and break up any clumps with a fork so the grains separate.
~2 min
Breaking up cold rice separates the grains so the dressing coats each one instead of clumping into a dense, gluey mass.
Cold cooked riz firms up in the fridge; breaking it apart with a fork before dressing keeps the bowl light instead of gluey.
-
Open the thon en boîte and drain it thoroughly, then drain the maïs well. Add both to the bowl with the riz.
~3 min
Draining tuna and corn removes excess liquid that would otherwise water down the bowl and make the rice soggy.
Flake the drained thon en boîte with a fork rather than mashing it, so it stays in tender chunks instead of turning pasty.
-
Cut the tomates into 2 cm chunks and the oeufs durs into quarters. Add them to the bowl.
~4 min
Dicing Cut tomatoes into even 2 cm chunks with a sharp knife so they hold their shape. A dull blade crushes them and releases watery juice.
-
Drizzle 2 tbsp olive oil over the bowl, then add 0.5 tsp salt and 0.25 tsp black pepper. Toss gently until everything is evenly coated.
~3 min
Tossing gently coats every grain without crushing the tomato chunks or breaking the tuna into paste.
Seasoning in layers Add oil first, then salt and pepper, and toss so seasoning spreads evenly. Taste before serving; cold dishes need more salt than hot ones.
-
Let the bowl sit for 3 minutes so the tomato juices and olive oil soak into the riz, then divide between two bowls.
~3 min
The brief rest lets the tomatoes release juice and the oil absorb into the rice, seasoning it from within.