Tropical Tuna Rice Bowl with Feta and Veggies

1.Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

2.While the rice is cooking, prepare the vegetables. Grate the carrots, dice the cucumber and tomatoes, and set them aside in a large mixing bowl.

3.In a separate bowl, combine the drained tuna, corn, and crumbled feta cheese. Mix gently to combine.

4.In a small saucepan, heat the olive oil over medium heat. Add the coconut milk and bring it to a gentle simmer. Season with salt and pepper to taste. Stir occasionally for about 5 minutes until heated through.

5.Once the rice is ready, divide it among serving bowls. Top each bowl with the vegetable mixture and the tuna-corn-feta mixture.

6.Drizzle the warm coconut milk over the top of each bowl. Serve immediately and enjoy your Tropical Tuna Rice Bowl!