Mango and relish tuna rice stacks
Serve tuna and mango on a bed of rice for a satisfying dish that's rich in healthy fats and is gluten and dairy-free. Recipe and image courtesy of Vadasz Pickles & Ferments, @vadaszdeli
Prep: 10 mins
Total: 10 mins
Serves: 2
Ingredients
- 50g Finely shredded raw Brussels sprouts
- Salt and pepper
- 1 Orange
- 400g Ready-cooked basmati rice
- 1 x Tin tuna in olive oil
- Vegan mayonnaise
- 1 Avocado (smashed)
- 1 Mango (diced)
- 30g Vadasz Hot & Sweet Jalapeno Relish
- Handful fresh coriander (roughly chopped)
- Splash chilli oil (ensure nut-free)
Method
Step 1
Season the shredded sprouts with salt and pepper, squeeze over the juice of about half an orange and grate over some zest.
Step 2
Press the rice into two oiled ramekins, or use your hands to shape. Put onto serving plates.
Step 3
Mix the tuna with some vegan mayonnaise and the smashed avocado. Spread a layer onto each rice stack and top with the seasoned sprouts. Mix some diced mango into the Vadasz Hot & Sweet Jalapeno Relish and add to the rice stacks.
Step 4
Garnish with coriander and a drizzle of chilli oil.
