Tuna Harissa Basmati Bowl

Ingredients

• 180 g tuna in water, drained
• 160 g cooked basmati rice
• 100 g mixed vegetables
• 5 g herbs, spices and lemon

Method

1. Drain the 180 g tuna well and flake it with a fork.
2. Rinse about 55 g basmati rice, simmer covered in 1½ times its volume of water for 12 minutes, then rest for 5 minutes — about 160 g cooked.
3. Mix with a little harissa, lemon juice and chopped parsley. No cooking needed — chill until you eat.
4. Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
5. Build the plate: the cooked basmati rice first, the Tuna Harissa on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.