Tuna Omelet with Guacamole and Rice

Ingredients

• Rice1 cup (200 g)
• Egg2 medium (100 g)
• Avocado1/4 count (60 g)
• Tomato1 count (130 g)
• Lemon Juice2 tablespoon (30 g)
• Oil1 teaspoon (5 ml)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Crack the eggs in a bowl and season with salt and pepper to taste. Whisk until obtaining an even mixture and add the drained tuna. Mix well.

3. 3

   Step 3

   Heat a pan over medium heat. Once heated, pour the oil, spread and add the mixture.

4. 4

   Step 4

   Cover and cook over medium-low heat until it sets. This will take about 4 minutes.

5. 5

   Step 5

   Flip carefully using a spatula and lower the heat. Continue cooking for 1-2 minutes and set aside.

6. 6

   Step 6

   Lower the heat and continue cooking for 1-2 minutes. Set aside.

7. 7

   Step 7

   For the guacamole, peel an avocado, cut and mash using a fork.

8. 8

   Step 8

   Season with half the lemon juice and salt and pepper to taste. Optional: Add onion, tomato and/or cilantro.

9. 9

   Step 9

   Then slice the tomato and season with salt and pepper and remaining lemon juice.

10. 10

    Step 10

    Serve the tuna omelet with guacamole and rice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna Omelet with Guacamole and Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.