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Tuna and nori abundance bowl

8

Points®

Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 4 • Difficulty: Easy

Ingredients

Uncle Ben's Express Rice Rice, Brown, Red and Wild Medley, Microwaveable

500 g, (2 x 250g packets)

Red cabbage

1 cup(s), (85g), finely shredded

Avocado

½ medium, thinly sliced

Lebanese cucumber

1 medium, halved lengthways, thinly sliced

Edamame beans

250 g, blanched, podded

Carrot(s)

1 large, cut into matchsticks

Green shallot(s)

2 individual, thinly sliced diagonally

Tuna, canned in springwater, drained

370 g, (2 x 185 g cans) flaked

Pickled ginger

70 g, drained

Sunflower oil

3 tsp, or canola variety

Sesame oil

1 tsp

Reduced salt soy sauce

3 tsp

Rice wine vinegar

1½ tbs

Lemon juice

1½ tbs

Dried nori seeweed

1 sheet(s), finely shredded

Instructions

1

Cook rice following packet instructions.

2

Arrange rice, cabbage, avocado, cucumber, edamame, carrot, shallot, tuna and ginger in serving bowls.

3

Whisk oils, soy sauce, vinegar and lemon juice in a jug. Drizzle dressing evenly over salad. Serve sprinkled with nori.

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