Name: Tuna Rice
Prep time: 45 min
Cook time: 15 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 cup rice; 2 cups water, to cook the rice; 2 teaspoons turmeric, to cook the rice; 2 tablespoons ginger, grated, to cook the rice; salt , to cook the rice; 1 cup canned tuna, for the salad; 1 bag Eva® Wok Teriyaki, for the salad; 1/4 cups cranberries, for the salad; 2 tablespoons sesame oil; 1 envelope teriyaki sauce; 1/2 cups mango, in cubes; 1/2 cups pineapple, in cubes; 2 tablespoons cilantro, finely chopped

Preparation

30 mins

15 mins

Low

For the rice: Place the rice with 2 cups of water in a pot, add turmeric and ginger, and season with salt. Cook over medium-low heat for 15 minutes, let cool, and set aside. Heat a wok over medium heat, add sesame oil, and add Eva® Teriyaki Wok Salad with teriyaki sauce, cook for 10 minutes. Let cool and set aside.