YOUR SOLIN GENERATED RECIPE
Tuna Mediterranean Rice Bowl
Flaky wild-caught tuna tossed with zesty lemon and herbs, served over fluffy basmati rice with a crisp cucumber-tomato salad and a dollop of cooling Greek yogurt.
INGREDIENTS
6 oz canned tuna
0.5 cup cooked basmati rice
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
0.25 cup plain Greek yogurt
0.5 cup cucumber
0.5 cup cherry tomatoes
2 tbsp red onion
1 tbsp fresh parsley
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Drain the canned tuna thoroughly and place it in a medium mixing bowl.
Flake the tuna with a fork and mix in half of the olive oil, half of the lemon juice, dried oregano, sea salt, and black pepper until well combined.
Dice the cucumber, halve the cherry tomatoes, and finely mince the red onion and fresh parsley.
In a separate small bowl, combine the chopped vegetables with the remaining olive oil and lemon juice, tossing to coat them evenly.
In a small ramekin, stir the plain Greek yogurt until smooth, adding a pinch of salt if desired for extra flavor.
Place the warm cooked basmati rice into the center of a serving bowl.
Top the rice with the seasoned tuna mixture and the fresh Mediterranean vegetable salad.
Finish the bowl with a generous dollop of Greek yogurt and a sprinkle of extra parsley before serving.