• In a small bowl, whisk together dressing ingredients. Set aside.
  • In a large bowl, combine plant-based tuna, brown rice, tomatoes, cilantro, black beans, corn, onion, and jalapeño, then drizzle with dressing. Toss well to incorporate and serve.

TIPS

  • Leftover rice works well with this recipe.
  • Serve alongside fresh greens like baby spinach or arugula, corn tortillas and sliced avocado, if desired.
Spicy Tuna and Brown Rice Salad
  • Preparation10 minutes
  • Serves 4-6

INgredients

For Chili-Lime Dressing

  • ⅓ cup olive oil
  • ¼ cup lime juice
  • 1 tablespoon maple syrup
  • 2 teaspoons lime zest
  • 1 ½ teaspoons chili powder
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground black pepper

For Salad

  • 4 pouches Good Catch® Naked in Water Plant-Based Tuna
  • 2 ½ cups cooked brown rice, cooled
  • 1 cup halved cherry tomatoes
  • 3/4 cup cilantro, chopped
  • ½ cup cooked black beans, drained
  • ½ cup corn kernels, cooked and cooled
  • ½ cup diced red onion
  • 3 tablespoons minced jalapeño pepper

Instructions

  • In a small bowl, whisk together dressing ingredients. Set aside.
  • In a large bowl, combine plant-based tuna, brown rice, tomatoes, cilantro, black beans, corn, onion, and jalapeño, then drizzle with dressing. Toss well to incorporate and serve.

TIPS

  • Leftover rice works well with this recipe.
  • Serve alongside fresh greens like baby spinach or arugula, corn tortillas and sliced avocado, if desired.