Tuna and Green Bean Rice Bowl

local_grocery_store Ingredients

• 2 Tuna steaks, canned or fresh, drained and flaked
• 1 cup Green beans, trimmed and halved
• 2 cups Cooked rice
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 1 tablespoon Rice vinegar
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 1/4 teaspoon Red pepper flakes
• 2 Green onions, sliced
• 1 tablespoon Sesame seeds, for garnish

restaurant_menu Method

1. 1.In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, minced garlic, minced ginger, and red pepper flakes.
2. 2.Heat a large skillet or wok over medium-high heat. Add the green beans and cook for 3-4 minutes until crisp-tender.
3. 3.Push the green beans to one side of the skillet and add the flaked tuna to the other side. Cook for 2-3 minutes until heated through.
4. 4.Pour the sauce over the tuna and green beans. Stir to coat everything evenly.
5. 5.Divide the cooked rice between two bowls. Top with the tuna and green bean mixture.
6. 6.Garnish with sliced green onions and sesame seeds.
7. 7.Serve hot and enjoy!

lightbulb_outline Tips

• chevron_rightYou can use either canned tuna or fresh tuna steaks for this recipe. If using fresh tuna, simply cook it to your desired level of doneness before flaking it.
• chevron_rightFeel free to add other vegetables like carrots, bell peppers, or snap peas to the dish for extra color and flavor.
• chevron_rightFor a spicy kick, add more red pepper flakes or drizzle the finished bowl with sriracha sauce.
• chevron_rightIf you're not a fan of tuna, you can substitute it with cooked chicken or shrimp.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.