Products Used
Tuna Cauliflower Rice bowl
Looking for quick and healthy lunch ideas? Then look no further, our tuna Cauliflower Rice bowl recipe can be whipped up in just 15 minutes and is the perfect way to help you reach your five a day. Served with a sriracha mayo sauce, this is a great way to liven up midweek lunches or dinners.
- 15 minutes
- 2 people
Ingredients
2 bags Green Isle Cauliflower Rice
1 tin of Tuna, drained
50 grams Green Isle peas
50 grams Green Isle sweetcorn
½ cucumber, thinly sliced
1 Spring onion, sliced
1 Avocado, halved, de-stoned and sliced
1 Lime, cut into wedges
2 nori sheets, cut into smaller pieces
For the sauce:
2 tablespoons Sriracha
75 grams Mayonnaise
Method:
- Begin by cooking the Green Isle Cauliflower Rice by placing into a pan with a small amount of vegetable oil and cooking until thoroughly defrosted and warmed through. Set aside.
- Cook the Green Isle peas and sweetcorn in boiling salted water for 4 minutes then drain and sweat aside.
- Mix the sriracha and mayo together and add a squeeze of lime.
- To assemble, place the cauliflower rice, tuna, peas and sweetcorn, sliced cucumber, avocado, nori and spring onions in a bowl and drizzle with the sriracha dressing. Squeeze over more lime and add a few coriander leaves, if desired.
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