Ingredients
- 1 ⅓ cups brown rice (dry)
- 8 cups kale
- 2 ½ tbsp rice vinegar
- 2 cucumbers
- 2 green onions
- 2 avocados
- 1 ¼ lbs tuna steak (5 oz, 5 oz, 5 oz, 5 oz portions)
- 2 tbsp soy sauce
- 2 tsp sriracha
- 1 tsp sesame oil
- 1 ½ tbsp sesame seeds
Directions
-
Step 1
Prepare rice according to package instructions.
In this recipe- 1 ⅓ cups brown rice (dry)
-
Step 2
Slice kale leaves widthwise into thin ribbons. Place in a bowl with 4 tsp rice vinegar. Massage well with your hands, then set aside.
In this recipe- 8 cups kale
- 2 ½ tbsp rice vinegar
-
Step 3
Dice cucumber. Thinly slice green onion. Peel and dice avocado. Cut tuna into 3/4-inch cubes.
In this recipe- 2 cucumbers
- 2 green onions
- 2 avocados
- 1 ¼ lbs tuna steak (5 oz, 5 oz, 5 oz, 5 oz portions)
-
Step 4
In a medium bowl, combine remaining 4 tsp rice vinegar with soy sauce, sriracha and sesame oil. Add tuna, cucumber, green onion and avocado. Toss gently to combine.
In this recipe- 2 ½ tbsp rice vinegar
- 2 cucumbers
- 2 green onions
- 2 avocados
- 1 ¼ lbs tuna steak (5 oz, 5 oz, 5 oz, 5 oz portions)
- 2 tbsp soy sauce
- 2 tsp sriracha
- 1 tsp sesame oil
-
Step 5
Add rice to the kale mixture, tossing to combine. Top with tuna and sprinkle with sesame seeds.
In this recipe- 1 ⅓ cups brown rice (dry)
- 8 cups kale
- 1 ¼ lbs tuna steak (5 oz, 5 oz, 5 oz, 5 oz portions)
- 1 ½ tbsp sesame seeds
When using kale raw, strip the stems from the leaves (the stems are tasty in stir-fry or soups!). Massaging the kale leaves about 5 minutes before you plan to eat results in more tender leaves, and rubbing the dressing into the kale for 2 minutes (like you're giving it a back rub) helps the acid break down the tougher fibers.