Tuna Mayo Rice Bowl
Published June 21, 2022
Julia Gartland for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 (5-ounce) can tuna (preferably any variety stored in oil), well drained
2 tablespoons mayonnaise
1 teaspoon toasted sesame oil
½ teaspoon soy sauce
1 cup cooked white rice (preferably short- or medium-grain)
Toasted white or black sesame seeds, furikake or chopped scallions, for topping (optional)
Nutritional analysis per serving (1 servings)
54 grams carbs; 62 milligrams cholesterol; 626 calories; 8 grams monounsaturated fat; 17 grams polyunsaturated fat; 5 grams saturated fat; 30 grams fat; 1 gram fiber; 663 milligrams sodium; 33 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a small bowl, stir the tuna, mayonnaise, sesame oil and soy sauce to combine.
- Step 2
Add the white rice to a bowl and spoon the tuna mixture on top. Sprinkle with the sesame seeds, furikake or scallions, if using.
Private Notes
Comments
This is a favorite lunch go-to at our house. I add sriracha to the mayo mixture, add a little rice wine vinegar to the rice, and serve with sliced cucumber and avocado. Toasted nori strips are a great addition too, makes me feel like I’m eating sushi.
This makes a wonderful and filling comfort bowl as is, but if you like kimchi please do yourself a favor and try mixing the tuna mayo with kimchi stir-fried in a bit of sesame oil (aka kimchi bokkeum)!
Wonderfully easy for someone who is just sick of (55 years)cooking. IMO this could be eaten warm or room temperature; any rice will do.
I had no energy for making dinner tonight, and then remembered this recipe. My favorite thing about it is you don’t need to have all of the listed ingredients on hand to make a decent, tasty meal. Today the only rice I had was the frozen Trader Joe’s Rice Medley (mix of brown & red rice and black barley) which gave a nice nuttiness. Subbed a few other things (Duke’s instead of Kewpie, gochujang sauce instead of sriracha) and heavy-handed the furikake since I only had water-packed albacore, which doesn’t taste of much. Nothing fancy or heavy, but you really feel like you’ve eaten well.
Chilli crisp is good in this too! One of my favorite lunch recipes.
OMG this is alchemy. I have had a couple of exhausting days, and only have pantry stuff. Also have a meeting during dinner prep time, so I'm making this in the middle of the afternoon. I thought, why not try it, that tuna needs to be eaten anyways. THIS IS SO GOOD. I might eat it all before my 5pm meeting.