Tuna Bowl
A fresh and high-protein tuna bowl perfect for a quick, nutritious lunch.
Equipment
- 1 frying pan non-stick
- 1 Mixing Bowl large
- 1 Knife sharp
Ingredients
Main Ingredients
- 2 fresh tuna steaks
- 2 cups mixed greens
- 1 cup cooked quinoa
- 1 cup cherry tomatoes halved
- 1 cucumber sliced
- 1 avocado sliced
Optional Add-ons
- 1 tbsp sesame seeds
- 1 tbsp soy sauce
- 2 tbsp sriracha mayo
- 1 tbsp pickled ginger
Instructions
Preparation
- Heat olive oil in a non-stick frying pan over medium-high heat. Season the tuna steaks with salt and pepper. Sear them in the pan for 2-3 minutes on each side, until cooked to your liking.
- Wash and dry the mixed greens. Halve the cherry tomatoes, slice the cucumber, and peel and slice the avocado.
- If not already cooked, prepare quinoa according to package instructions. Allow it to cool slightly before adding to the bowl.
- Divide mixed greens among four bowls. Top each with equal portions of quinoa, tomatoes, cucumber, and avocado.
- Slice the cooked tuna steaks and divide among the bowls, placing them on top of the greens.
- Sprinkle sesame seeds over each bowl. Drizzle with soy sauce and sriracha mayo if using.
- Serve the tuna bowls immediately, accompanied by pickled ginger and extra soy sauce on the side.
- Store any leftover components in separate airtight containers in the refrigerator for up to two days. Assemble fresh when ready to eat.
Notes
Pro Tips: Choose fresh tuna for the best flavor. Ingredient Substitutions: Swap quinoa for brown rice. How to Serve: Serve with a side of soy sauce. Storage & Freshness: Keep components separate for freshness. Make-Ahead Tips: Prep ingredients ahead for quick assembly.