Spicy Tuna Rice
-
Prep Time
15 MINS
-
Cook Time
10 MINS
- KCals 345
- Carbs 52G
2 Servings
Ingredients
- 1 tsp toasted sesame oil
- 4 spring onions, trimmed and finely sliced
- 1 red pepper, deseeded and diced
- 75 g tinned sweetcorn, drained (about half a small tin)
- 1 tsp garlic granules
- 1 tbsp soy sauce
- 2 tbsp sriracha
- half a lime, juice only
- 250 g pouch ready-to-serve microwave basmati rice
- 145 g tin tuna chunks in spring water, drained
- a little extra sriracha to drizzle on top
Instructions
-
Place the wok over a medium to high heat. Add the sesame oil.
-
Add the peppers and three-quarters of the spring onions, and stir-fry for 3 minutes. Then add the sweetcorn and garlic granules, and cook for a further minute.
-
Reduce the heat a little, then stir in the soy sauce, sriracha, and lime juice — until well combined.
-
Squeeze the rice pouch to separate the grains, then empty into the pan, and stir for 2 minutes — until everything is well coated and piping hot.
-
Add the tuna and stir gently, until thoroughly heated. Then sprinkle over the remaining spring onions and serve with an extra drizzle of sriracha if you like!