If you think tuna salad always involves mayonnaise, prepare to have your mind blown! Canned tuna, or salmon if you prefer, is the perfect match for a light, bright lime and chili dressing. Tangy, meaty, chewy, and spiked with crunchy sweet pickles, this will wake up your palate and fuel you through a productive afternoon. This is a good lunchbox bowl—just toss it when you’re ready.
First, make the dressing. In a cup, stir the lime juice, sugar, soy sauce, and red jalapeño. Reserve 2 tablespoons of the tuna liquid and drain the tuna. Incorporate the liquid into the dressing and stir.
Put the tuna in a medium bowl and break it up, if needed, and drizzle with 1/4 cup of the dressing. Add half the scallions, and toss to mix.
In each bowl, place 1/4 of the rice, drizzle with remaining dressing, and arrange the prepared tuna, cabbage, and sweet pickles on top. Garnish with the remaining scallions and cilantro leaves. Serve.
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Reprinted with permission from Great Bowls of Food: Grain Bowls, Buddha Bowls, Broth Bowls, and More by Robin Asbell, copyright © 2016. Published by Countryman Press.