Side Dishes Starters/Snacks Lunch/Dinner Tuna And Sweetcorn Poke Bowl

Serves : 2

Preparation Time: 5 Minutes

Cooking Time: 5 Minutes

Tuna And Sweetcorn Poke Bowl

Ingredients

  • 1 x 250g Jack’s microwaveable basmati rice
  • 1/3 cucumber, halved lengthways then thickly sliced into half moons
  • 120g cherry tomatoes, halved
  • 160g Jack’s tinned sweetcorn, drained or frozen sweetcorn, defrosted (or kettle of boiling water poured over the sweetcorn in a sieve)
  • 1 x 145g Jack’s tuna chunks in brine, drained
  • 2 tbsp mayonnaise/salad cream
  • 1 spring onion, cut into 4cm lengths, then finely sliced lengthways
  • 2 tsp mixed seeds

Method

  1. Heat the rice according to packet instructions if you fancy, or if serving as a packed lunch, do not heat.

  2. Divide the rice between the serving bowls. Spoon the cucumber alongside, then add the tomatoes, sweetcorn, tuna and mayonnaise.

  3. Top with the shredded spring onion and the seeds and serve straightaway.

  4. Alternatively, place everything into a lunch box, cover and chill until needed.