1/4 cup Sriracha hot sauce (or a bit less if you prefer a milder dish)
1/4 cup honey
1/4 cup soy sauce or tamari
4 T olive oil, for drizzling
1-2 cups of thin sliced carrots, small broccoli florets, peas, or a combo of the three
Salt and pepper
3-4 cups of cooked and chilled farro, rice, brown rice or quinoa, your grain of choice
2, 5-ounce cans of solid white albacore tuna
1 T sesame oil or sesame seeds, to finish
Note: Advanced prep required - cook and refrigerate your grains ahead of time.
In a small bowl, stir together the sriracha, honey and soy and set aside.
Place a large nonstick skillet over medium-high heat, add 2 tablespoons of olive oil. Add the vegetables to the pan, season with salt and pepper and cook for about 3-5 minutes or until almost cooked through, but still a little crunchy. Add the rest of the olive oil and your grain of choice. Crumble the grains in your hand to make sure there are no clumps, spread in an even layer using a spatula and let cook for a few minutes to get a little crisp. Give it a good stir or toss and let sit again for a few minutes. If it absorbs all of the oil, add another tablespoon or so. Add in the tuna and sriracha mixture and toss a few times to combine and heat through.
To serve, divide between four bowls and either drizzle with sesame oil and sprinkle with sesame seeds.