This recipe was based on a suggestion found at Weave Thousand Flavors. I changed it quite a bit but used the same “towering” concept. We absolutely loved this dish.
The Sriracha chili sauce can be replaced by your favorite hot sauce but keep in mind, nothing beats Sriracha.
Serves 4 * You will need a small can that you have cleaned and removed both ends, such as a 8 1/2 oz can of peas or corn or such.
- 8 – 10 oz of cooked wild rice. *Cook according to package directions and set aside to cool.
- 12 oz can tuna, drained
- 2 TBS Sriracha chili sauce
- 1 TBS Honteri Sweet seasoning
- 2 TBS soy sauce
- 1 tsp sugar
- 1 1/2 tsp toasted sesame oil
Mix the tuna and rest of the ingredients * NOT THE RICE, together in a bowl and refrigerate until ready to assemble.
Make the Guacamole
- 2 Haas Avocados, Remove the seed and scoop the avocado into a bowl. Let your husband mash it while you mix the rest of the guacamole ingredients
- juice from one lime
- 2 green onion, chopped.
- 1/3 cup Pico De Gallo (this is simply a mixture of chopped tomato, onion, jalapeno, and cilantro)
- 2 radish, chopped (save a little for garnish)
- 2 Roma tomatoes, chopped
- 1/2 a cucumber – peel and seed then chop
- 1/2 tsp sea salt
Mix all the above beginning with the mashed avocado to the salt and refrigerate until ready to assemble.
- You will also need a container of Micro Greens (Broccoli, Cabbage, Kohlrabi, kale)
Place the 8 1/2 oz can on a plate. Add about 2 TBS micro greens. Then add 2 TBS of the wild rice and press down. Add 2 TBS guacamole and press. Add 2 TBS tuna mix and press. Top with 2 more TBS guacamole.
Use a spoon and carefully press the mixture out of the can onto the plate. Slow and making sure to press evenly on all sides.
Top with additional micro greens and radish. Add drops of Sriracha sauce on the plate to decorate.
Refreshing, healthy and filling.
What’s your favorite way to use hot sauce?
What’s your favorite hot sauce brand?