Rinse the basmati rice thoroughly and cook according to the packet instructions until fluffy and soft. Then let the steam escape briefly.
Drain the tuna well. Halve the avocado, remove the stone and dice the flesh.
Cut the cucumber into small pieces and slice the spring onion into fine rings. Set everything out for the bowl.
Put the rice in a bowl and top with the tuna, avocado, cucumber and spring onion. Drizzle over the soy sauce and sesame oil.
Sprinkle with sesame seeds and either toss the bowl briefly or serve it in layers, whichever you prefer.
Serve straight away, while the rice is still slightly warm and the avocado stays fresh.
Good to know
A bowl like this is just right when things should be easy but still really good. Creamy, fresh and with plenty of substance. No frills, but plenty of character.
Swaps
Tuna → tinned wild salmon (also provides protein and naturally contains omega-3 fatty acids). Basmati rice → quinoa (contains fibre and a little more protein). Soy sauce → tamari (a gluten-free alternative with a similar flavour). Sesame oil → olive oil (provides unsaturated fats and a milder character).
Allergens
Contains fish, soya and sesame; generally fine for children if mildly seasoned and the tuna is boneless. During pregnancy well-heated rice is no problem; with tuna, how much you eat day to day matters because of its mercury content. Contains: gluten (soy sauce).
