YOUR SOLIN GENERATED RECIPE
Tuna and Avocado Bowl with Steamed Rice
Tuna and avocado served over fluffy steamed rice with a soft-boiled egg and crisp cucumber slices, finished with a drizzle of savory coconut aminos.
INGREDIENTS
4 ounces Canned Tuna in Water
1/2 cup cooked White Rice
1 large Egg
50 grams Avocado
50 grams Cucumber
1 tablespoon Coconut Aminos
PREPARATION
Rinse the rice under cold water until clear, then steam according to package instructions until tender and fluffy.
Bring a small pot of water to a boil, gently lower the egg in, and cook for 6.5 minutes for a jammy yolk.
Transfer the egg to an ice bath immediately for 2 minutes, then peel and slice in half.
Drain the tuna well and toss it in a small bowl with a splash of lime juice or a teaspoon of the coconut aminos.
Slice the avocado and cucumber into thin, uniform pieces for easy assembly.
Layer the steamed rice in the base of a bowl and top with the seasoned tuna, avocado, cucumber, and the soft-boiled egg.
Garnish with a sprinkle of sesame seeds if desired and the remaining coconut aminos before serving.