Tuna Lunch Bowl

Lunch

SERVES  1

PREP  5mins

COOK  5mins

Gluten Free, Dairy Free, Nut Free

 

Ingredients

2 large eggs

20g rocket

2/3 cup pre-cooked brown rice & quinoa sachet

95g tin tuna in springwater, drained

1/4 avocado, sliced

30g cherry tomatoes, cut in half

1 Lebanese cucumber, diced

1/2 lemon

salt & pepper, to taste

1/4 tsp chilli flakes

 

Method

1 Place eggs in a saucepan of cold water and bring to a rolling boil. Continue to simmer for 5  minutes. Remove with a slotted spoon and place in a sink of cold water to cool. Peel and cut in half.

2 Without tossing, add rocket, rice, tuna, avocado, tomatoes and cucumber to bowl and drizzle with lemon juice. Top with egg, season with salt and pepper and scatter over chilli to serve.

 

Nutritional Information

Per Serve

 

Energy    

Calories  

Protein  

Carbs  

Fibre  

Sugar  

Fat      

Sat. Fat

2412.3kj

576.2cal

43.3g

41g

4g

4.7g

24.6g

5.9g

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