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Tuna Mayo Rice Bowl
Eric Kim turns a can of tuna into an easy-to-riff-on lunch or dinner. Here, the mix is topped with black sesame seeds.Credit…Julia Gartland for The New York Times. Food Stylist: Monica Pierini.
You’d be amazed by how much great cooking you can do without ever turning on the stove. Take this tuna mayo rice bowl: All you need is canned tuna, your favorite mayo, leftover rice and whatever you want to sprinkle on top. Sesame seeds add a nutty little crunch; roasted seaweed, such as nori or furikake, offer crispy saltiness; and scallions bring a delightful freshness. Think of it as a blank canvas and get creative.
Recipe: Tuna Mayo Rice Bowl