Tuna & edamame rice bowl

  • 10 mins cooking
  • Serves 1
  • Print


  • 1/2 cup (150g) frozen edamame (see tip)
  • 1 cup (150g) microwave brown rice
  • 1/2 (150g) green capsicum, chopped
  • 1 trimmed celery stalk, sliced finely
  • 1 spring onion, trimmed, sliced finely
  • 1/2 cup parsley leaves, chopped
  • 1 tablespoon mayonnaise
  • 1 tablespoon lime pickle, chopped (see tip)
  • 125 grams tuna slices in oil, drained
  • 1 lime wedge, to serve


  • 1
    Bring a small pan of water to the boil. Cook edamame for 1 minute. Drain.
  • 2
    Heat rice according to the manufacturer's instructions.
  • 3
    Transfer rice to a bowl and arrange capsicum, celery, onion, parsley and edamame. Top with mayonnaise, lime pickle and tuna. Serve with lime wedge. Not suitable to freeze.


Frozen edamame can also be used in a variety of salads and stir-fries. You could replace with frozen peas. The lime pickle has a variety of uses. Traditionally served with curries, it can be rubbed over chicken pieces before roasting, tossed through rice dishes for flavour or served with grilled salmon.