- Miwa
Avocado tuna bowl
最終更新: 2020年4月30日
This is a super quick breakfast rice bowl!!
My recipe is always quick and easy because I have no time to spend heaping of time in the kitchen especially in the morning!
Takes you less than 5 mins and get this tasty, nutritious avocado bowl.
It’s creamy from avocado and crunchy from onion.Black pepper give this bowl a nice freshness!
I strongly recommend to try this because it takes you only 4 mins!
I used new onion which is available mostly in spring in Japan. It has a thinner skin, a lot sweeter, tender, and less pungent. They are perfect for salad. If you are in Japan, try them out!
Please tag me if you ever make it!
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Leave the comment on my Instagram and youtube for any feedback or questions♡
★Youtube;https://www.youtube.com/channel/UCUO2Hrrfen9UKMoskvPJw9A?view_as=subscriber

the one on the right is regular onion, on the left is the new onion!↓

<Yield> 2 servings
<Prep time> 1 mins
<Cook time> 3 mins
<Ingredients>
・1 ripe avocado
・¼ onion
・1 canned tuna(80g)
・Steamed rice(150g)×2
・2 tbsp of sour cream
・1.5 tbsp of soy sauce
・2 pinch of Salt
・2 pinch of crushed black pepper
・lemon juice
<Optional toppings>
coriander
finely chopped pickle
bonito flakes
<Directions>
1: Scoop the avocado from the skin, and cut into 1cm dice. Transfer them into a bowl. Splash some lemon juice.
2: Cut onion finely. Leave them in water for 2mins. Drain and dry out the moisture completely by squeezing with the kitchen towel. Add them to 1.
3: Add tuna, sour cream, salt, soy sauce, and black pepper to 2. Then, mix it.
4: Drop 3 on top of the bowl of rice. Sprinkle black pepper and bonito flakes. Ready to be enjoyed!
<Note>
・If you find it’s not savory enough, add soy sauce to adjust your own taste.
・If you are sensitive to onion tang, pop them into the microwave for 1 min. OR sprinkle some salt and squeeze the moisture.
<Storage time>
Store it in a air-tight container in the fridge for 2days.
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