Thai Tuna Salad Bowl with Sweet Pickles and Lime-Chili Dressing

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.

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Ingredients

• 1/4 cup fresh lime juice

• 2 tablespoons sugar

• 2 tablespoons soy sauce

• 1 medium red jalapeño, seeded and chopped

• 4 (5-ounce) cans tuna in oil (save the juices)

• 2 medium scallions, chopped and divided

• 4 cups cooked brown rice

• 2 cups finely shredded cabbage

• 12 small sweet pickles

• 1/4 cup cilantro leaves, torn

Directions

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.