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Le Chaudron recipe
Bowl thon mexicain
Mexican-style tuna and black bean bowl
⏱ 25 minServes 2Easy390 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
200 g (7 oz)water-packed tuna
100 g (3½ oz)quinoa
150 g (5 oz)cooked black beans
150 g (5 oz)cooked corn
1avocado
150 g (5 oz)cherry tomatoes
1 tbspcilantro
1 tbsplime juice
1 tbspolive oil
1 tspcumin
- 200 g (7 oz) water-packed tuna
- 100 g (3½ oz) quinoa
- 150 g (5 oz) cooked black beans
- 150 g (5 oz) cooked corn
- 1 avocado
- 150 g (5 oz) cherry tomatoes
- 1 tbsp cilantro
- 1 tbsp lime juice
- 1 tbsp olive oil
- 1 tsp cumin
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the quinoa well under cold water in a fine sieve to remove the bitter saponins.
- Simmer, covered, in 240 ml (1 cup) boiling salted water for 15 minutes. Rest off the heat for 5 minutes.
- Drain and rinse the black beans. Drain the corn well.
- Dice the avocado and halve the cherry tomatoes. Drain and roughly flake the tuna.
- Make the dressing: whisk the lime juice, ground cumin, salt and pepper, then whisk in the olive oil.
- Fluff the quinoa and divide between 2 large bowls.
- Arrange the tuna, black beans, corn, avocado and tomatoes in sections.
- Drizzle with the cumin dressing and sprinkle generously with cilantro.
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