Chef Bonnie's Tuna Bowl

This protein-packed dish from Chef Bonnie Moore has all the delicious elements you’re craving for a healthy Summer meal. Fix up your own tuna bowl at home and change up the ingredients and garnishes to make the bowl your own.

Vinaigrette for the rice and tuna:

• 1/4 cup white balsamic
• 3/4 cup champagne vinegar
• 2 tbsp CGR Pea Miso
• 1 cup evoo
• 2 cups pure olive oil

Mix together and serve.

For the tuna bowl:

Note: Be sure to use high-quality tuna.

• 3oz Brown Rice
• Raw Snap Peas
• Pea Tendrils
• 4 slices Pickled Rhubarb
• Sprinkle Popped Sorghum
• Lime Wedges

Plate your cooked rice and fresh tuna, and dress with vinaigrette. Add peas, pickled rhubarb and any other desired accompaniments – try a hard boiled egg for an additional boost of protein. Finish with a sprinkle of popped sorghum and a squeeze of fresh lime.