Tonnino was created to tempt your palate and give you an unrivaled gastronomic experience, thanks to our 100% wild caught gourmet tuna fillets carefully packed in jars and bathed in fine olive oil.


30 min


2 servings


For the bowl:
  • 1 jar Tonnino Yellowfin Tuna in Olive Oil.
  • 2 cups of cooked brown rice.
  • 1 can chickpeas (drained and rinsed)
  • Cherry tomatoes
  • English cucumber
  • Shallots (or green onions)
  • Fresh parsley
  • Feta cheese (optional for garnish)
  • Kosher salt and black pepper


For the ladolemono dressing:
  • Lemon juice
  • Olive oil
  • 1 to 2 cloves of garlic
  • A good dash of dried oregano
  • Kosher salt and black pepper


  • Cook the rice. If your rice is not already prepared, you can start with just over 1 cup dry brown rice, rinse it well and follow the package instructions to cook until the rice is tender and no longer hard or too chewy. You can cook the rice one night ahead of time and refrigerate until you need it.
  • Make the ladolemono dressing. Start by whisking together ¼ cup fresh lemon juice with minced garlic, dried oregano, and a pinch of kosher salt and black pepper together. While whisking vigorously, drizzle in some good extra virgin olive oil and keep whisking (you’ll need about ¾ cup of olive oil for this homemade dressing).
  • Make the salad. Mix together the chickpeas, tomatoes, cucumbers, shallots, and parsley. Season lightly with kosher salt and black pepper. Add about ¼ cup of the ladolemono dressing and toss to coat the salad well with the dressing.
  • Assemble the tuna rice bowls. Divide the rice and salad among 2 bowls, then add the Tonnino Yellowfin Tuna Fillets to each bowl. Dress the tuna and rice with a bit of the ladolemono dressing to your liking. Enjoy!