• Spicy tuna salads.yum

    Posted by Kathleen Greco on October 8, 2018 at 1:45 pm

    2 1/4 Cups Water
    1 Cup Uncooked White rice (I like Jasmine rice)
    1 Cup Cucumber, grated (about 1 large cucumber)
    4 Sheets Nori, broken into pieces
    2 Cans Genova Albacore Tuna in Olive Oil, drained
    1/4 Cup Reduced-sodium soy sauce (GF if needed)
    1/2 Cup Plain, non-fat Greek yogurt (dairy-free plain yogurt works well too)
    /4 Cup Unseasoned rice vinegar
    4 tsp Sriracha
    1 Large avocado, diced
    Sliced green onion, for garnish
    Sesame seeds, for garnish

    In a large, high-sided pan bring the water to a boil. Once boiling, stir in the rice, cucumber, nori, and tuna. Bring back to a boil and cook for 2 minutes, stirring occasionally.
    Stir in the soy sauce, reduce the heat to low, and cover and simmer until all the liquid is absorbed, about 20-25 minutes.
    In a small bowl, whisk together the yogurt, rice vinegar and sriracha. Once the rice is cooked, stir the yogurt mixture into the rice until well mixed and creamy.
    Serve with the diced avocado, and green onion and sesame seeds.

    Charlene Marshall replied 5 years, 6 months ago 2 Members · 1 Reply
  • 1 Reply
  • Charlene Marshall

    October 9, 2018 at 9:05 am

    Hi Kathleen,

    Thank you so much for adding this recipe for us; I am always looking for new things to try that are relatively easy when it comes to preparation. Not to mention, I love tuna! I will definitely be trying this recipe! I was worried it would be too spicy for me, as I am a bit of a whimp when it comes to spicy foods, but I bet the yogurt helps “cool” the spices down a bit. I’ll let you know when I give it a try – I also love avocados! 🙂

    Thanks again for sharing,

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