Rio Mare Tuna in Olive Oil with Lemon and Pepper 3 x 80g cans
Wild rice 250g
Avocado 1
Edamame peeled and boiled 60g
Cabbage 1/2
Toasted pumpkin seeds 1 Tbsp
Extra-virgin olive oil 30g
Fresh coriander or parsley A small bunch
Salt to taste
Process
1. Boil the rice in salted water. Drain it, and cool it under flowing, cold water. Drain well and season with oil.
2. Core the cabbage, cut it thinly and add mix with rice.
3. Peel the avocado, remove the seed, slice it to thin sheets. Add salt.
4. Place the rice on each plate, lay the avocado sheets on top, and then also add the tuna. Sprinkle the pumpkin seeds, the edamame, and chopped coriander or parsley.
