I feel like I’ve lost years not eating much tuna or rice. I’m making up for lost time by trying to incorporate each more often into our weekly diets. This recipe is easily changed by making additions based on what you might have available or the staples in your pantry. The original New York Times recipe I used called for sesame oil but, as that’s not something I usually have on hand, I used olive oil. And if Siracha isn’t your jam, you have plenty of choices to give it a little pep– hot sauce of your choice, hoisin, chives….

Finally, feel free to change the amounts. They should only be a guide! Maybe you like more mayo and less soy or less soy and more mayo. Personalize it!

Two servings:

2 5 oz. cans of tuna (packed in oil is actually better here- then skip the oil later)

4 tablespoons mayonnaise

2 teaspoons olive oil (can skip if tuna was packed in oil)

1 teaspoon soy sauce

1 cup cooked white rice

toasted sesame seeds

In a small bowl, stir tuna, mayo, oil, and soy sauce. Add the white rice to a bowl and spoon the tuna mixture on top. Sprinkle with sesame seeds and add a dollop of sriracha or other peppy sauce for flavor depth.