Homemade Tuna Avocado Brown Rice Bowls
- Yield 3
- Prep 5 minutes
- Cook 30 minutes
- Total 35 minutes
Homemade Tuna Avocado Brown Rice Bowls is a dinner recipe on Avoteb. The yield on the card is 3. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 3 servings
- 1 1/2 cups uncooked brown rice
- 3 ounces feta cheese, crumbled
- 2 (5-ounce) cans tuna packed in oil, drained
- 2 medium avocados, diced
- half of an English cucumber, diced
- half of a small red onion, very thinly sliced
- 1/4 cup chopped fresh dill, loosely packed
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon each: fine sea salt, freshly-ground black pepper, ground cumin, ground sumac
Method
Leave the brown rice however you prefer, either on the stovetop, in the Instant Pot or in a rice cooker (per appliance instructions).
Make the dressing. Beat all ingredients together in a bowl (or shake together in a sealed jar) until emulsified.
Make the tuna salad. Tip in the feta, drained tuna, avocado, cucumber, red onion and dill to a large mixing bowl. Spoon evenly with the dressing, then toss gently until evenly combined.
Plate Plate while it is hot over brown rice, garnished with extra feta, dill, ground sumac and black pepper if desired.
