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Serves 1


150g cooked brown rice

1 tin of tuna fish

1 red onion, diced

1 aubergine, diced

1 lime (juice of)

1 tablespoon of apple cider vinegar

1 tablespoon of coconut oil

1 Large handful of rocket for serving


1. Heat the oil in a medium pan and add the onion and aubergine. 

2. Gently fry for approximately 5 minutes, or until cooked through (if the ingredients looks as though it could be burning then add a small amount of water, the steam will also help the vegetables cook). 

3. Drain the tuna and add to the vegetables. Also add the cooked rice, juice from the lime and the apple cider vinegar. 

4. Keep stirring for a minute or two until the rice and tuna have heated through. Serve with rocket. 

Tuna rice bowl: Product
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