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Spicy Tuna Salad Bowls

A flavorful and customizable dish combining creamy, spicy tuna with crisp veggies on a hearty brown rice base.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Spicy Tuna Salad
  • 15 oz canned tuna Use high-quality, sustainably sourced tuna.
  • 1/4 cup celery, chopped Adds a wonderful crunch.
  • 2 tbsp green onions, chopped Mild heat elevates the flavor.
  • 1/4 cup nonfat Greek yogurt Opt for Fage or Chobani for creaminess.
  • 3 tbsp reduced-fat mayonnaise Look for vegan options if desired.
  • 1 tbsp Sriracha Adjust to taste.
  • 2 tsp soy sauce or coconut aminos For gluten-free option, use coconut aminos.
  • 1 tsp rice vinegar Balances flavors.
For Assembly
  • 2 cups cooked brown rice Can use leftover rice.
  • 1 cup cucumber, chopped English cucumber works best.
  • 1 whole avocado, chopped Always best when perfectly ripe!
  • 1 cup red cabbage, chopped Adds color and crunch.

Method
 

Preparation
  1. In a mixing bowl, combine the Greek yogurt, reduced-fat mayonnaise, Sriracha, soy sauce, and rice vinegar. Stir well until combined.
  2. Gently fold in the drained tuna, chopped celery, and green onions into the mixture.
  3. Cover the bowl and refrigerate for 30 to 60 minutes.
Assembly
  1. Start with a base of warm brown rice.
  2. Scoop in generous amounts of the spicy tuna salad.
  3. Top with chopped cucumber, avocado, red cabbage, and any other desired veggies.
  4. Finish with crumbled seaweed and a drizzle of Sriracha if desired.
  5. Serve and enjoy!

Notes

Store in the fridge for up to 3 days. You can prepare the tuna salad up to two days ahead and assemble fresh bowls when ready.