Spicy Tuna & Rice Power Bowl with Jammy Egg

A punchy, protein-packed bowl with flaky tuna tossed in fiery hot sauce and tangy Greek dressing, served over fluffy rice and crowned with a perfectly jammy soft-boiled egg.

Let's cook

1. Bring a small saucepan of water to a boil with a splash of vinegar added. Gently lower 1 egg into the water and boil for exactly 7 minutes for a jammy yolk. Transfer immediately to an ice bath (or cold water) for 2 minutes, then peel and set aside.
2. While the egg cooks, prepare 1 serving of rice according to package instructions (roughly 1/2 cup dry rice). Fluff with a fork when done and season lightly with salt and pepper.
3. Drain one can of tuna thoroughly and place in a small bowl. Add 1 tablespoon of Greek salad dressing and 1 teaspoon of Frank's Red Hot. Mix well until the tuna is evenly coated. Taste and adjust heat or dressing to your preference.
4. Drizzle 1 teaspoon of olive oil over the cooked rice and stir it through — this adds richness and keeps the grains separate.
5. Spoon the seasoned rice into a bowl as your base. Pile the spicy tuna mixture on top of the rice.
6. Slice the jammy egg in half lengthwise and place it cut-side up on top of the bowl. Season the egg halves with a pinch of salt and pepper.
7. Finish with an extra drizzle of Frank's Red Hot and a small drizzle of Greek dressing over the whole bowl. Serve immediately.