This spicy mayo dressing is the perfect way to dress up rice and tinned tuna. Add some lettuce and fresh veg for crunch and avocado for creaminess and this makes a great option for lunch or dinner.
3 cups cooked brown rice
300g tinned tuna (I like to use smoked tuna), strained
3-4 cos lettuce leaves per serve, washed thoroughly
1 medium carrot, peeled into ribbons
½ a Lebanese cucumber, sliced
½ a radish per serve, sliced
½ avocado per serve
1 tbsp sesame seeds (toasted, optional)
½ cup coriander leaves
2 tbsp pickled ginger, chopped
¼ cup Kewpie mayo
1 tbsp Sriracha
2 tsp lemon juice
2 tsp sesame oil
1 tsp soy sauce
1 tsp rice vinegar
1. Add the spicy mayo ingredients to a small bowl and use a fork to combine.
2. To assemble, add about ½-¾ cup cooked brown rice to each serving bowl. Top each with a few cos leaves, some carrot, cucumber, radish and an avocado half. Divide the tuna between bowls then drizzle generously with spicy mayo. Sprinkle over the sesame seeds, coriander leaves and some pickled ginger. Serve warm or cold.