Mediterranean Brown Rice and Tuna Bowls
Simple rice dinner bowls with tuna and Mediterranean chickpea, cucumber and tomato salad. use already cooked brown rice or work ahead by cooking the brown rice (or grain of your choice) according to package instructions 1 to 2 days in advance. You can also prepare the salad and ladolemono dressing (just keep the dressing separately in the fridge in a tightly-closed mason jar).
- Prep time
- 15 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- Greek Ladolemono dressing, (see the recipe)
- 1 cup cherry tomatoes, (halved)
- 1/2 English cucumber, (cubed)
- 1 shallot, (halved and thinly sliced)
- 1 cup canned chickpeas, (drained and rinsed)
- 1 cup chopped fresh parsley
- Kosher salt and black pepper
- 2 cup cooked brown rice, (follow package instructions for cooking. You will likely start with 1 dry cup of rice.)
- 2 6.7- ounce jars of Tonnino Yellowfin Tuna Fillets in Olive Oil
- Feta cheese, (optional)
Instructions
- 1
Make the ladolemono dressing according to this recipe.
- 2
Make the cucumber, tomato, and chickpea salad. In a medium mixing bowl, combine the tomatoes, cucumbers, chickpeas, shallots, and parsley. Season with kosher salt and black pepper and drizzle with about ¼ cup of the ladolemono dressing. Toss to combine and adjust seasoning.
- 3
Assemble the tuna bowls. Divide the brown rice, salad, and tuna fillets among 4 serving bowls. Top everything with a bit of the ladolemono dressing. Taste and adjust seasoning. If you like, finish with feta cheese.