The one factor higher than a very good recipe? When one thing’s really easy that you simply don’t even want one. Welcome to It’s That Easy, a column the place we speak you thru the dishes and drinks you may make along with your eyes closed.
Residing with three youngsters means I all the time want a backup plan for my weekday lunches. Any further groceries I believed may nonetheless be in my fridge all the time appear to have carried out a disappearing act the minute I have to make one thing fast. However I all the time appear to have sufficient to throw collectively a spicy tuna rice bowl. This pantry-focused meal is my go-to for once I need one thing filling and quick.
And once I say quick, I imply quick. The recipe is from my cookbook 15 Minute Meals, and in my expertise, this one takes 10 minutes tops. A tuna rice bowl is a staple of my quick-cooking repertoire; to make it actually shine, I like so as to add a little bit of spice, tang, and crunch—and fortunately, nearly all of the substances are swappable. Don’t hesitate to make use of up no matter’s lurking in your pantry or fridge.
Right here’s learn how to make a Spicy Tuna Rice Bowl
This serves one particular person, however it could possibly simply be scaled up by doubling, tripling, and even quadrupling the substances.
Scoop about 1 cup leftover white rice (microwaveable packs and frozen rice additionally work nice) right into a bowl. Microwave for round 1 minute, till the rice is sizzling.
In the meantime, work on the remainder of your bowl. Cube one thing pickled, sufficient to yield a pair spoonfuls; I desire to make use of cornichons for his or her tangy sharpness, however you may also use dill pickles, sauerkraut, or for further spice, kimchi. Then cube one thing crunchy, say a small cucumber, small carrots, a pair stalks of celery, a couple of radishes, or no matter else you’ve gotten readily available. Add each to a small bowl. Drain a 5-oz. can of tuna (get oil-packed in case you can—the fish is much less dry and the flavour is richer).
Add the tuna to the greens, together with a pair spoonfuls of mayonnaise, a squeeze of sriracha, and optionally (for zing and to loosen the combination) a splash of white or rice vinegar. The entire seasonings are eminently swappable. Need creaminess with out the mayo? Use olive oil. Don’t have white or rice vinegar? Sub in apple cider or champagne vinegar, and even pickle brine. Want a unique sizzling sauce? Use chili crisp, gochujang, Calabrian chile paste, or any sizzling sauce you’re keen on. Throw a touch of salt on prime after which combine all of it up.
Spoon the tuna combination onto the rice. I like so as to add some extra greens alongside (say, a tuft of shredded cabbage, a handful of sliced cucumbers, and/or some shaved radishes) plus some sesame seeds on prime, however you definitely don’t need to. Let your kitchen paved the way.
