Tuna Cauliflower Fried Rice

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 head cauliflower, broken into florets
• 3 green onions, chopped
• 1 tablespoon minced garlic
• 1 small fresh red chili pepper, chopped, or ½ teaspoon crushed red chili
• 1 cup finely chopped Tuscan kale leaves (about 1 bunch)
• 2 (5-ounce) cans Genova Yellowfin Tuna in Olive Oil, drained
• 1 tablespoon fresh lemon juice

Directions

1. Pulse the cauliflower in a food processor 15-30 seconds, or until the florets look like small grains of rice.
2. Heat the oil in a large nonstick skillet over medium-high heat.
3. Add the cauliflower, green onions, garlic and chili. Cook, stirring frequently, 7-10 minutes, until the cauliflower turns light golden brown.
4. Add the kale to the pan. Stir and cook 1-2 minutes, just until the leaves wilt and turn bright green. Turn off the heat. Stir in the Genova Yellowfin Tuna and lemon juice and serve.