Prep Time: 15 min. • Cook Time: 2 min.
Start by thinly slicing jalapeño. Roughly chop cilantro. Julienne cucumber to match the size of the carrots and mix together. Thinly slice green onion.
Cut avocado in half and remove pit. Using a large spoon, remove the avocado from the skin and then cut into thin slices.
In a large bowl, combine the tuna with the mayo, half of the green onion, half of the cilantro and desired amount of jalapeño, depending on how spicy you like it. Mix until the mayo and tuna are well combined. Place in fridge while preparing the rest of the meal.
Tear a two-inch vent in the rice pouch at the corner. Place in microwave for 90 seconds. Once cooked, transfer to a bowl and combine with the remaining green onions.
Spoon rice into the bottom of a bowl, top with the tuna salad, cucumber mixture, crispy wontons, avocado and garnish with remaining cilantro. If you like it spicier, add a few slices of jalapeno.
Approximate Nutritional Information (Per serving):
Calories 510, Fat 18g, Sat. Fat 2g, Trans Fat 0g, Cholesterol 35mg, Sodium 620mg, Total Carbohydrate 64g, Fiber 5g, Sugars 9g, Protein 23g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Dairy-Free