Tuna burrito bowl

Preparation

Cook the rice in plenty of salted water according to the manufacturer’s instructions, then leave to cool and drain.

Toast the tortillas in a hot frying pan on both sides, then cut into triangles.

Chop the pepper and avocado and set aside.

For the pico de gallo sauce, chop the tomato, discarding the seeds, chop the red onion and coriander, add the lemon juice, 3 tbsp extra virgin olive oil and a little salt, mix and set aside in a jar in the fridge.

Once the rice has drained, place it in a Tupperware container and arrange the remaining ingredients on top in small piles: the pepper, sweetcorn, beans, avocado and tuna; set aside in the fridge.

Just before serving, spoon the pico de gallo over the top and serve.

To prevent the avocado from turning brown, it is best to drizzle it with lemon juice or keep it whole and add it at the last minute.