Tuna Curry Buddha Bowl with Mango Sauce

1. 4 cups cooked brown rice
2. 1 ½ cups red cherry tomatoes, halved
3. 1 large red bell pepper, julienned
4. 1 large yellow bell pepper, julienned
5. 1 large carrot, julienned
6. 1 large cucumber, sliced
7. 1 medium lettuce, chopped
8. 2 185g Gold Seas Tuna Chunks in Mild Indian Curry
9. ½ cup chopped cilantro leaves
10. ½ cup toasted cashew nuts

1. 2 large ripe mangoes, cubed
2. 2 tablespoons lemon juice
3. 1 teaspoon grated lemon zest
4. 2 tablespoons honey
5. ½ cup olive oil
6. Salt to taste

1. Prepare the mango sauce. Combine all ingredients in a blender and process until smooth and creamy. Refrigerate until ready to use.
2. Divide and arrange tuna vegetable bowl ingredients among 5 individual bowls.
3. Top each bowl generously with mango sauce. Serve immediately.

Golden Tip: When cilantro is unavailable, try fresh basil or mint leaves.