Arroz picante com atum

Ingredientes

• 1 tsp toasted sesame oil
• 4 spring onions, (trimmed and finely sliced)
• 1 red pepper, (deseeded and diced)
• 75 g tinned sweetcorn, drained ((about half a small tin))
• 1 tsp garlic granules
• 1 tbsp soy sauce
• 2 tbsp sriracha
• half a lime, (juice only)
• 250 g pouch ready-to-serve microwave basmati rice
• 145 g tin tuna chunks in spring water, (drained)
• a little extra sriracha to drizzle on top

Modo de preparo

1. 1

   Place the wok over a medium to high heat. Add the sesame oil.

2. 2

   Add the peppers and three-quarters of the spring onions, and stir-fry for 3 minutes. Then add the sweetcorn and garlic granules, and cook for a further minute.

3. 3

   Reduce the heat a little, then stir in the soy sauce, sriracha, and lime juice — until well combined.

4. 4

   Squeeze the rice pouch to separate the grains, then empty into the pan, and stir for 2 minutes — until everything is well coated and piping hot.

5. 5

   Add the tuna and stir gently, until thoroughly heated. Then sprinkle over the remaining spring onions and serve with an extra drizzle of sriracha if you like!