Spicy Tuna Guacamole Bowls
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
Ingredients
1 cup frozen shelled edamame
1 medium cucumber
1 medium carrot
2 5oz. cans chunk light tuna in water
8 oz. guacamole
3 cups cooked rice*
1/4 bunch cilantro
4 Tbsp sriracha hot sauce
1 Tbsp sesame seeds
Directions
Cook the edamame according to the package directions . Allow the edamame to cool. Dice the cucumber and shred the carrot using a large box or cheese grater. Drain the tuna and roughly chop the cilantro. To build the bowls, place 3/4 cup of cooked rice in the bottom of each bowl. Top with 1/4 cup edamame, 1/2 a can of tuna, 1/4 cup guacamole, a handful of diced cucumber, a pinch of shredded carrots, and a few pieces of fresh cilantro. Drizzle sriracha over top, add a pinch or two of sesame seeds, then serve or refrigerate up to four days.