Description

Anyone else sick of tuna sandwiches? This Easy 10-Minute Canned Tuna Poke bowl is a simple spin on traditional poke bowls, using canned tuna instead of raw fish. If you’ve got leftover rice and canned tuna on-hand, this recipe comes together in minutes.

Ingredients

Scale

1 can tuna, drained

1/2 tsp sesame oil

1/4 tsp soy sauce

1 tsp lemon juice

1 green onion, sliced

1 carrot, shaved into ribbons

2 celery stalks, diced

1 cup cooked, cooled rice (leftovers)

1 cup cucumber, cubed

½ bell pepper, diced

1 avocado, peeled and sliced

3 tbsp EVOO

1.5 tsp red wine vinegar

Sesame seeds (optional for topping)

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Instructions

In a small bowl, mix tuna with sesame oil, soy sauce, lemon juice. Set side
Prep vegetables: using a peeler, shred the carrot to create ribbons, ice the celery stalks and pepper, cut cucumber into cubes, and thinly slice the green onion.
Assemble bowl by splitting ingredients between the two bowls.
Drizzle with evoo and red wine vinegar (add more, to taste)

Prep Time: 10