A shelf-stable tuna pouch becomes dinner in thirty minutes over rice with a squeeze of lime and a raw vegetable. This bottle of flavoured tuna does the seasoning work, so you coast to the table.

Serves 2. 25 minutes, 10 at the stove.

About 580 calories a serving, 19 g protein, 105 g carbohydrate, 9 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups water to a boil with a pinch of salt. Stir in 1 cup rice, cover, and reduce heat to low. Cook until tender and the water is absorbed, about 18 minutes.18 min
2. Meanwhile, slice the cucumber or bell pepper into thin sticks. Squeeze the lime into a small bowl and set aside.
3. When the rice is done, fluff it with a fork. Divide between two bowls and top each with the contents of 1 pouch of tuna creation, drizzled with 1 teaspoon of lime juice.
4. Arrange the raw vegetable alongside and serve at once.

Note Swap the cucumber for shredded carrots or a handful of salad leaves. Leftovers keep, covered, in the refrigerator for a day; reheat the rice gently or eat cold the next day. Serve with a cold beer or sparkling water and lime.