Mediterranean Brown Rice Tuna Bowls

Ingredients

• Greek Ladolemono dressing

For The Chickpea, Cucumber And Tomato Salad

• 1 cup cherry tomatoes, halved
• ½ English cucumber, cubed
• 1 shallot, halved and thinly sliced
• 1 cup canned chickpeas, drained and rinsed
• 1 cup chopped fresh parsley
• Kosher salt and black pepper

For The Brown Rice And Tuna Bowls

• 2 cups cooked brown rice, follow package instructions for cooking. You will likely start with 1 dry cup of rice.
• 2 6.7- ounce jars of Tonnino Yellowfin Tuna Fillets in Olive Oil
• Feta cheese, optional

Instructions 

1. Make the ladolemono dressing below.
2. Make the cucumber, tomato, and chickpea salad. In a medium mixing bowl, combine the tomatoes, cucumbers, chickpeas, shallots, and parsley. Season with kosher salt and black pepper and drizzle with about ¼ cup of the ladolemono dressing. Toss to combine and adjust seasoning.
3. Assemble the tuna bowls. Divide the brown rice, salad, and tuna fillets among 4 serving bowls. Top everything with a bit of the ladolemono dressing. Taste and adjust seasoning. If you like, finish with feta cheese.

Ladolemono: Greek Salad Dressing And More!

Ingredients:

• ¼ cup fresh lemon juice Juice of 2 large lemons
• 1 to 2 teaspoons dried oregano
• 1 to large garlic clove minced
• 3/4 teaspoon kosher salt
• 3/4 teaspoon black pepper
• 3/4 cup extra virgin olive oil

Instructions 

1. Put the lemon juice, oregano, garlic, salt and pepper in a bowl. Whisk to combine.
2. While you are whisking vigorously, slowly drizzle in the extra virgin olive oil.