This one pot Spicy Tuna Rice Casserole tastes like a sushi roll, in a healthy, gluten free weeknight dinner form! A crowd-pleasing meal that only requires on dish!
Course Main Course
Cuisine American
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 25 minutesminutes
Servings 4People
Calories 357kcal
Author FoodFaithFitness
Ingredients
2 1/4CupsWater
1CupUncooked White rice(I like Jasmine rice)
1CupCucumber,grated (about 1 large cucumber)
4SheetsNori,broken into peices
2CansGenova Albacore Tuna in Olive Oil,drained
1/4CupReduced-sodium soy sauce(GF if needed)
1/2CupPlain, non-fat Greek yogurt(dairy-free plain yogurt works well too)
1/4CupUnseasoned rice vinegar
4tspSriracha
1Large avocado,diced
Sliced green onion,for garnish
Sesame seeds,for garnish
Instructions
In a large, high-sided pan bring the water to a boil. Once boiling, stir in the rice, cucumber, nori, and tuna. Bring back to a boil and cook for 2 minutes, stirring occasionally.
Stir in the soy sauce, reduce the heat to low, and cover and simmer until all the liquid is absorbed, about 20-25 minutes.
In a small bowl, whisk together the yogurt, rice vinegar and sriracha. Once the rice is cooked, stir the yogurt mixture into the rice until well mixed and creamy.
Serve with the diced avocado, and green onion and sesame seeds.