malaysian

Kerabu Rice Salad with Tuna and Herbs

Name: Kerabu Rice Salad with Tuna and Herbs
Yield: 1 serving
Cuisine: malaysian
Ingredients: 139 g jasmine rice, uncooked; 279 g water; 244 g canned tuna in water, drained; 244 g cucumber, julienned; 70 g red onion, thinly sliced; 14 g fresh mint, chopped; 17 g fresh cilantro, chopped; 44 g lime juice; 17 g fish sauce; 10 g sugar; 9 g red chili, thinly sliced

This dish pairs jasmine rice, uncooked with cucumber, julienned, red onion, thinly sliced and fresh mint, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

15 g Protein

144 g Carbohydrates

2 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

139g jasmine rice, uncooked 507 kcal
279g water 0 kcal
244g canned tuna in water, drained 0 kcal
244g cucumber, julienned 37 kcal
70g red onion, thinly sliced 28 kcal
14g fresh mint, chopped 5 kcal
17g fresh cilantro, chopped 6 kcal
44g lime juice 13 kcal
17g fish sauce 6 kcal
10g sugar 39 kcal
9g red chili, thinly sliced 4 kcal

Cooking instructions

jasmine rice
Cook the rice and let it cool slightly so it stays fluffy.
lime juicefish saucesugar
In a bowl, whisk lime juice, fish sauce, and sugar until dissolved.
jasmine ricecanned tuna in watercucumberred onion
Add cooked rice, drained tuna, cucumber, red onion, and chopped herbs. Toss gently to combine.
red chili
Fold in sliced chili to taste. Let the salad sit 5 minutes for flavors to meld, then serve at room temperature.