Tuna rice bowl
Lunch from the cupboard: rice from the day before, a tin of tuna and something fresh. Quick to make and high in protein.
- Time
- 10 min
- Portions
- 1
- Energy
- 363 kcal
- Protein
- 33.1 g
Ingredients
- To taste: Salt, Pepper, Paprika
Takes the recipe with 1 portion into the app, with grams and nutrition.
Method
- Dice the cucumber, slice the spring onion, drain the tuna and sweetcorn.
- Stir the yoghurt with vinegar, salt, pepper and a little paprika.
- Put the rice in a bowl and spread the tuna, cucumber and sweetcorn on top.
- Serve with the yoghurt sauce and the spring onions.
Nutrition
| Nutrient | per portion | per 100 g |
|---|---|---|
| Energy | 363 kcal | 76 kcal |
| Protein | 33.1 g | 7 g |
| Fat | 2.9 g | 0.6 g |
| Carbohydrates | 48.2 g | 10.2 g |
| Fibre | 4.1 g | 0.9 g |
Calculated with the values of the German food composition database BLS 4.0. Spoons are level, their weight comes from the USDA database, an egg counts as 50 g without shell. Seasonings to taste are not counted. Per 100 g refers to the weight of the ingredients before cooking.1
Good to know
- Calculated with cooked rice. Cool cooked rice from the day before quickly and keep it in the fridge.3
- Tuna in oil has much more fat. For this recipe take the one in its own juice.
Storage
Mixed and covered in the fridge for 2 to 3 days.3