Tuna & Cabbage Salad Rice Bowl

Name: Tuna & Cabbage Salad Rice Bowl
Yield: 2 servings
Cuisine: British
Ingredients: 1 can (95 g) Tuna *I used Tuna in Springwater; Salt & White Pepper *optional; 100 g Cabbage *thinly sliced; 1/8 Onion *thinly sliced; Additional Ingredients *e.g. Corn Kernels, Peas, Wakame, Sushi Nori, etc; 1 teaspoon Toasted Sesame Seeds; 2 servings cooked Rice; 2 Eggs *I microwaved the Eggs; 1 tablespoon Soy Sauce *plus extra to drizzle over the Egg; 1 tablespoon Rice Vinegar; 1/2 tablespoon Sugar; 1 teaspoon Sesame Oil; 1/4 teaspoon Dry Chilli Flakes

Hiroko Liston @hirokoliston

Melbourne, Australia

I used my ‘Garlic Sesame Dressing’ to make this Tuna & Cabbage Salad. This salad can be enjoyed as a side dish, but today I made it into a rice bowl as the flavour of this salad goes well with Rice. It is a very filling dish, but it’s quite low in calories as this dish is mainly Cabbage.

Hiroko Liston @hirokoliston

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Ingredients

2 servings

1 can (95 g)Tuna *I used Tuna in Springwater
Salt & White Pepper *optional
100 gCabbage *thinly sliced
1/8Onion *thinly sliced
Additional Ingredients *e.g. Corn Kernels, Peas, Wakame, Sushi Nori, etc
1 teaspoonToasted Sesame Seeds
2servings cooked Rice
2Eggs *I microwaved the Eggs
Onsen Tamago (Softly Cooked Egg)
Dressing
1 tablespoonSoy Sauce *plus extra to drizzle over the Egg
1 tablespoonRice Vinegar
1/2 tablespoonSugar
1 teaspoonSesame Oil
1/4 teaspoonDry Chilli Flakes

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Steps

1

Drain the canned Tuna, place in a mixing bow, lightly season with Salt & White Pepper if Tuna is not salted. Add all other vegetables and Sesame Seeds.
2

Combine all the Dressing Ingredients in a small bowl. Add the Dressing to the vegetables and mix well to combine.
3

Cook Eggs as you like. I cooked them in the microwave.

Onsen Tamago (Softly Cooked Egg)
4

Half fill a bowl with Freshly Cooked Rice and cover it with the Cabbage & Tuna Salad, place an Egg, drizzle with some Soy Sauce over the Egg.