Name: Sriracha Tuna Basmati Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounce Wild-caught canned tuna; 0.5 cup Cooked basmati rice; 0.5 tbsp Avocado oil mayonnaise; 1 tbsp Sriracha sauce; 0.5 tsp Coconut aminos; 0.5 cup Sliced cucumber; 0.25 cup Shredded carrots; 2 tbsp Mashed avocado; 1 tsp Toasted sesame seeds; 1 stalk Sliced green onion; 0.13 tsp Sea salt; 0.13 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sriracha Tuna Basmati Rice Bowl

Steamed basmati rice topped with wild-caught tuna tossed in a creamy, piquant sriracha dressing and paired with crisp, cooling cucumber slices.

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NUTRITION

Protein

37g

Fat

13.1g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

6 ounce Wild-caught canned tuna

0.5 cup Cooked basmati rice

0.5 tbsp Avocado oil mayonnaise

1 tbsp Sriracha sauce

0.5 tsp Coconut aminos

0.5 cup Sliced cucumber

0.25 cup Shredded carrots

2 tbsp Mashed avocado

1 tsp Toasted sesame seeds

1 stalk Sliced green onion

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

1
In a medium bowl, flake the drained tuna with a fork until it is broken into small, uniform pieces.
2
Add the avocado oil mayonnaise, sriracha sauce, coconut aminos, sea salt, and black pepper to the tuna, mixing until well combined and creamy.
3
Place the warm cooked basmati rice in the bottom of a serving bowl as the base.
4
Arrange the sriracha tuna mixture on one side of the rice and the sliced cucumber and shredded carrots on the other.
5
Top with the mashed avocado, then garnish the entire bowl with sliced green onions and toasted sesame seeds.
6
Serve immediately, mixing the components together for a balanced bite of heat and freshness.