Lemony Tuna and Bean Rice Bowls

Ingredients:

• 1 cup cooked long-grain rice (brown rice or quinoa work too)
• 1 (15 oz) can cannellini beans, drained and rinsed
• 5 oz canned tuna packed in olive oil, drained and flaked
• 1/2 red onion, thinly sliced
• 1/2 cucumber, diced
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint

For the Lemon Herb Vinaigrette:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste

Directions:

Step 1

In a large bowl, combine the cooked rice, cannellini beans, tuna, red onion, and cucumber.

Step 2

In a separate jar or bowl, whisk together the olive oil, lemon juice, oregano, Dijon mustard, salt, and pepper to create the vinaigrette.

Step 3

Pour the vinaigrette over the rice and tuna mixture and toss gently to coat.

Step 4

Divide the mixture between two bowls.

Step 5

Top each bowl with crumbled feta cheese (if using), fresh parsley, and fresh mint.

Serve immediately and enjoy!

Tips:

• Prepped and Ready: Cook a large batch of rice at the beginning of the week for quick assembly throughout the week.
• Protein Power: For an extra protein boost, add chopped cooked shrimp or grilled chicken to the bowl.
• Veggie Variation: Explore different toppings! Roasted red peppers, crumbled Kalamata olives, or a dollop of Greek yogurt add a Mediterranean flair.
• Leftover Love: These tuna rice bowls store well in the refrigerator for up to 3 days.

Did you enjoy making our Lemony Tuna and Bean Rice Bowls with a healthy Mediterranean upgrade? Share your experience in the comments!

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