Mediterranean · PANTRYHOP RECIPE
Lemon tuna rice bowls
10 minutes · 2 servings · pescatarian
Ingredients
Check you have the quantities below.
- 2 cups cooked rice
- 1 can, drained tuna
- ½ medium cucumber
- ½ lemon
- 1 tbsp olive oil
Let’s make it
- Use freshly cooked rice, or reheat promptly refrigerated rice until piping hot.
- Top with drained canned tuna and diced cucumber. Add lemon juice and oil.
Listed allergens: fish. Check every product label and substitute.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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