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Spicy Tuna with Steamed Rice, Mayo, and Furikake

Spicy Tuna with Steamed Rice, Mayo, and Furikake

Recipe by Vilda Gonzalez

2 servings

Spicy Tuna with Steamed Rice, Mayo, and Furikake


1 cup white basmati rice 

A heaping tablespoon or two of your favorite mayo per serving 

1 tin Fishwife Tuna in Spicy Olive Oil

1 teaspoon furikake per serving 


Rinse the rice in a fine mesh sieve until the water runs clear. Add the rice and 1½ cups of filtered water to a small pot equipped with a tight fitting lid. Bring to a boil over high heat, then immediately lower the heat to maintain the gentlest simmer. Cover the pot with a lid and cook, undisturbed, for 15 minutes. After the 15 minute mark, quickly remove the lid and peak in to make sure that the rice has absorbed all of the liquid - if it hasn’t, continue cooking for another minute or two. Place the lid back on the pot and set it aside for 8 minutes. This gives the rice time to absorb any residual moisture. Remove the lid and fluff the rice with a fork. 

To serve, scoop the steaming rice into two bowls. Top with a very large dollop of mayonnaise, a generous portion of spicy tuna, and finish with a sprinkle of furikake.

Spicy Tuna with Steamed Rice, Mayo, and Furikake


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