2 x 110g cans Princes Drained Tuna Steak in Spring Water
half a mug brown rice
1 tbsp honey
1 tbsp soy sauce
half a tbsp sesame oil
1 large carrot, cut into ribbons
6 radishes, thinly sliced
1 handful of frozen edamame beans, thawed
100g sweetcorn, drained
sprinkle of sesame seeds
Asian Tuna Rainbow Bowl
by Miguel Barclay
5 minutes prep
12 minutes cooking
Where can I buy Princes Drained & Ready to Use Tuna Steak with a Little Spring Water?
Princes Drained Tuna Steak is available in most Tesco and Sainsbury's stores
Nutritional information for this recipe
||Calories ||Sugars ||Fat ||Saturated Fat ||Salt |
||112Kcal ||2.7g ||2.3g ||0.4g ||0.43g |
||28% ||16% ||16% ||10% ||34% |
To note, makes four bowls.
- Add the rice along with 1 mug of water to a saucepan with a lid and cook over a medium heat for about 12 minutes until all the water is absorbed and the rice is cooked. Allow to cool.
- To make the sauce, mix together the honey, soy and sesame oil.
- Cut the carrot into ribbons using a potato peeler and slice the radishes into thin slices.
- Pack the rice into a tea cup, ramekin or small bowl and turn it out onto the middle of your serving bowl to create a domed effect, repeat with second bowl.
- Pile the tuna, carrot ribbons, edamame beans, sliced radishes and sweetcorn around the edges of the bowls. Drizzle over the sauce and sprinkle with sesame seeds.