Tuna and Edamame Brown Rice Bowl
A pescatarian lunch for one. Quantities are for a single portion; multiply them to batch cook.
At a glance
- 564 kcal, 43g protein, 72g carbs, 11g fat and 7g fibre per serving (approximate)
- About 12 minutes, preparation and cooking
- Estimated cost £1.76–£2.78 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.
Ingredients
- 1 standard tin of tuna, drained
- 80g brown rice (dry weight)
- 80g edamame beans
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 spring onions
Method
- Cook the rice according to its packet instructions, then drain and cool slightly.
- Drain tuna.
- Slice or chop spring onions. Cook edamame beans in boiling water for 3-4 minutes, then drain.
- Arrange tuna, brown rice, edamame beans and spring onions in a bowl and finish with soy sauce and sesame oil.
Making it ahead
Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Cooked rice is stricter: chill it within an hour, keep it for a day at most and reheat it only once. Reheat until steaming hot all the way through. How we handle food safety.
Allergens
Contains, based on the usual UK form of each ingredient: Cereals containing gluten, Fish, Sesame, Soybeans. This is not a label check and is not an allergen-free guarantee; always read the packaging.
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