Tuna and Cucumber Rice Bowl with Sweet Corn

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

Tuna and Cucumber Rice Bowl with Sweet Corn

YOUR SOLIN GENERATED RECIPE

Tuna and Cucumber Rice Bowl with Sweet Corn

Flaked tuna and crisp cucumbers served over fluffy white rice with sweet corn and a jammy soft-boiled egg, finished with a drizzle of toasted sesame oil.

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NUTRITION

367kcal
Protein
31.9g
Fat
11.3g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

3 ounces Canned Tuna (in water)

1/2 cup Cooked White Rice

1 large Hard-Boiled Egg

1/4 cup Sweet Corn

1/2 cup sliced Cucumber

1 teaspoon Toasted Sesame Oil

1 teaspoon Rice Vinegar

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PREPARATION

  • 1

    Cook the white rice according to the package instructions until fluffy.

  • 2

    Boil the egg for 7 minutes for a jammy center, then cool in an ice bath, peel, and slice in half.

  • 3

    Drain the canned tuna thoroughly and flake it into small pieces using a fork.

  • 4

    Slice the cucumber into thin half-moons and measure out the sweet corn.

  • 5

    Place the cooked rice in a bowl and arrange the tuna, cucumber, corn, and egg halves on top.

  • 6

    Drizzle the entire bowl with toasted sesame oil and rice vinegar for a clean, savory finish.

Tuna and Cucumber Rice Bowl with Sweet Corn

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

Tuna and Cucumber Rice Bowl with Sweet Corn

YOUR SOLIN GENERATED RECIPE

Tuna and Cucumber Rice Bowl with Sweet Corn

Flaked tuna and crisp cucumbers served over fluffy white rice with sweet corn and a jammy soft-boiled egg, finished with a drizzle of toasted sesame oil.

NUTRITION

367kcal
Protein
31.9g
Fat
11.3g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

3 ounces Canned Tuna (in water)

1/2 cup Cooked White Rice

1 large Hard-Boiled Egg

1/4 cup Sweet Corn

1/2 cup sliced Cucumber

1 teaspoon Toasted Sesame Oil

1 teaspoon Rice Vinegar

PREPARATION

  • 1

    Cook the white rice according to the package instructions until fluffy.

  • 2

    Boil the egg for 7 minutes for a jammy center, then cool in an ice bath, peel, and slice in half.

  • 3

    Drain the canned tuna thoroughly and flake it into small pieces using a fork.

  • 4

    Slice the cucumber into thin half-moons and measure out the sweet corn.

  • 5

    Place the cooked rice in a bowl and arrange the tuna, cucumber, corn, and egg halves on top.

  • 6

    Drizzle the entire bowl with toasted sesame oil and rice vinegar for a clean, savory finish.