This recipe makes a great base for lunches and you can easily swap cooked salmon or shredded chicken if you prefer …
I’ve been eating a lot of Asian-inspired food so far in 2025 — something about the fresh flavours feels perfect this time of year. This dish came together after making a big Thai curry for my family and finding myself with some leftover ingredients. @kittycoles
Serves 2
Ingredients
• Rice (jasmine, short-grain white, or brown)
• 2 tins of good-quality tuna
• 1/2 stick of lemongrass
• 1 cm piece of ginger
• 1 garlic clove
• 1 lime (zest and juice)
• 2 lime leaves
• 1 tbsp fish sauce
• Mayonnaise (optional)
To serve
• 1/2 cucumber
• 1 soft-boiled egg (6 minutes)
• Sesame seeds, sliced red chilli, chilli oil, or hot sauce
Method
1. Cook the rice according to the packet instructions, then let it rest for 5 minutes once cooked.
2. In a medium bowl, add the tuna. Using a fine grater, grate the lemongrass (from the thickest part of the stem), ginger, garlic, and zest the lime into the bowl. Remove the tough central stem from the lime leaves, finely chop the leaves, and add them in along with the lime juice, fish sauce, and chopped red chilli. Mix well. (For extra creaminess, you can stir in a tablespoon of mayonnaise.)
3. Slice the cucumber however you like, then season it with a pinch of salt.
4. Spoon the rice into bowls and top with the tuna mixture, cucumber, and the soft-boiled egg, if using. Sprinkle with sesame seeds and garnish with extra chilli, chilli oil or hot sauce if desired.