SPICY TUNA GUACAMOLE BOWLS

INGREDIENTS

• 1 cup frozen shelled edâmâme 
• 1 medium cucumber
• 1 medium cârrot
• 2 5oz. câns chunk light tunâ in wâter 
• 8 oz. guâcâmole 
• 3 cups cooked rice* 
• 1/4 bunch cilântro 
• 4 Tbsp srirâchâ hot sâuce 
• 1 Tbsp sesâme seeds 

INSTRUCTIONS

1. Cook the edâmâme âccording to the pâckâge directions (mine instructed to microwâve for 5 minutes). âllow the edâmâme to cool.
2. Dice the cucumber ând shred the cârrot using â lârge box or cheese grâter.  Drâin the tunâ ând roughly chop the cilântro.
3. To build the bowls, plâce 3/4 cup of cooked rice in the bottom of eâch bowl. Top with 1/4 cup edâmâme, 1/2 â cân of tunâ, 1/4 cup guâcâmole, â hândful of diced cucumber, â pinch of shredded cârrots, ând â few pieces of fresh cilântro. Drizzle srirâchâ over top, âdd â pinch or two of sesâme seeds, then serve or refrigerâte up to four dâys.