YOUR SOLIN GENERATED RECIPE
Tuna, Artichoke, and Lentil Rice Bowl
Fluffy rice and earthy lentils serve as a base for protein-rich tuna and tangy artichokes, finished with a bright lemon-herb dressing and creamy mozzarella pearls.
INGREDIENTS
5 oz Canned tuna in water
0.5 cup Cooked brown rice
0.5 cup Cooked green lentils
0.5 cup Artichoke hearts in water
0.5 cup Cherry tomatoes
0.5 cup Cucumber
1 oz Fresh mozzarella pearls
1 tsp Extra virgin olive oil
1 tbsp Lemon juice
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh parsley
PREPARATION
Drain the canned tuna and artichoke hearts thoroughly to remove excess liquid.
In a medium serving bowl, combine the cooked brown rice and cooked green lentils to create a hearty base.
Halve the cherry tomatoes and slice the cucumber into bite-sized rounds or half-moons.
Layer the flaked tuna, artichoke hearts, tomatoes, cucumber, and mozzarella pearls over the grain and legume mixture.
In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, sea salt, and black pepper until emulsified.
Drizzle the lemon-herb dressing over the bowl and garnish with finely chopped fresh parsley before serving.