Description
A quick and flavorful Spicy Tuna Salad Bowl, combining creamy Greek yogurt, Sriracha, and fresh veggies over a base of brown rice.
Ingredients
Scale
- 15 oz canned tuna
- 1/4 cup celery, chopped
- 2 tbsp green onions, chopped
- 1/4 cup nonfat Greek yogurt
- 3 tbsp reduced fat mayonnaise
- 1 tbsp Sriracha, adjust to taste
- 2 tsp soy sauce or coconut aminos
- 1 tsp rice vinegar
- Salt and pepper to taste
- 2 cups cooked brown rice
- 1 cup cucumber, chopped
- 1 avocado, chopped
- 1 cup red cabbage, chopped
Instructions
- Make the Spicy Tuna Salad: In a bowl, whisk together Greek yogurt, mayonnaise, Sriracha, soy sauce, and rice vinegar. Taste dressing to adjust spice level.
- Add in canned tuna, celery, and green onions. Mix gently until everything is well-coated. Let it chill in the fridge for 30 to 60 minutes.
- Prepare the Bowls: Cook brown rice as per package instructions. Fluff it and let it cool slightly. Chop cucumber, avocado, and red cabbage while the rice cooks.
- Start with a base of warm brown rice in each serving bowl. Spoon a portion of the chilled spicy tuna mixture on top.
- Artfully arrange your chopped cucumber, avocado, and cabbage.
- For added flair, sprinkle crumbled seaweed and drizzle with extra Sriracha or soy sauce as desired.
Notes
Store the salad in an airtight container in the fridge for up to 3 days. Keep veggies separate until serving to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg