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
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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 monosaturated 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.
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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.
Obviously easy, surprisingly tasty! Will definitely add into the quick after work rotation!
Sub low-fat cream cheese for mayo to make this low-fat. The cream cheese flavor gets overtaken by the soy sauce and sesame oil, but still gives a creamy texture.
I make this like every week and the only changes I make is adding a cup of frozen shelled edamame soybeans to the rice when I cook it (adds 5 g of fiber and 4 g of protein to each serving), and I swap one tablespoon of kewpie mayo with Greek yogurt for less fat and a tiny bit more protein, it doesn’t change the taste all that much and the texture is exactly the same. (I’m not one of those people obsessed with proteinmaxxing or anything, I was just eating this as lunch for like 5 days a week every week and realized I could stand to make it a tiny bit healthier and figured I’d share my results if it could help anyone else. Perfect recipe as written, too!)