A single serving, light and tasty weeknight meal
Serves 1
Prep Time
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This recipe is about making the most of what you have time and ingredients-wise. Throwing in frozen edamame, capsicum, celery and more together with your tuna slices, you would find that this rice bowl is competently economic and tasty while requiring very little time.


  • ½ cup (50 g) frozen edamame
  • 125 g microwave brown rice
  • ½ small (150 g) green capsicum, chopped
  • 1 trimmed celery stalk, sliced finely
  • 1 green onion, trimmed and sliced finely
  • ½ cup parsley leaves, chopped
  • 1 tbsp mayonnaise
  • 1 tbsp Indian lime pickle, chopped
  • 125 g tuna slices in oil, drained
  • 1 lime wedge, to serve

Bring a small pan of water to the boil; cook the edamame for 1 min. Drain.


Heat rice according to packet instructions.


Transfer rice to a bowl and arrange the capsicum, celery, green onion, parsley leaves and edamame. Top with mayonnaise, lime pickle and tuna slices.


Serve with fresh lime wedge.

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