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
2 servings
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 Sainsbury's and Tesco stores

Nutritional information for this recipe

Calories Sugars Fat Saturated Fat Salt
Per 100g 112Kcal 2.7g 2.3g 0.4g 0.43g
RI% 28% 16% 16% 10% 34%


  1. 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.
  2. To make the sauce, mix together the honey, soy and sesame oil.
  3. Cut the carrot into ribbons using a potato peeler and slice the radishes into thin slices.
  4. 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.
  5. 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.
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