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.
I wasn’t intending on creating this recipe. But we were doing some yard work one weekend morning. As we started getting closer to noon, that daily thought came to mind – what should we do for lunch? Canned tuna is such a great staple to have for quick lunches, but we’ve been relying on that more than usual lately and I’m starting to get tired of tuna salad sandwiches.
With some leftover rice in the fridge and some inspiration from trendy poke bowls I’ve been seeing everywhere online, I assembled this tasty meal for 2. A traditional poke bowl is made with raw marinated fish. I swapped this for canned tuna in this recipe for these Easy 10-Minute Canned Tuna Poke Bowls, which I always have on-hand.
Tuna: I love using tuna as a quick protein source for lunch. It’s inexpensive, ready to use, and works perfectly in these bowls!
Sesame oil, soy sauce, lemon juice: these ingredients will be used to add flavour to the tuna
Carrot, celery, cucumber, bell pepper: these veggies add fibre to help keep you full longer. The rainbow of colours also makes for a beautiful bowl!
Rice: cold rice is best for this recipe. Ideally, make these bowls when you have leftover rice on hand for a meal in minutes!
Avocado: this will add a healthy fat source to your bowl, as well as a delicious creamy texture.
Green onion: this will act as another flavour booster
Olive oil, red wine vinegar: your ‘dressing’ for this bowl
How to make Easy 10-Minute Canned Tuna Poke Bowls:
To make this Easy 10-Minute Canned Tuna Poke Bowls recipe, mix your drained canned tuna with sesame oil, soy sauce, and lemon juice. If you don’t have canned tuna on-hand, I imagine canned salmon would work well too! The sesame oil and soy sauce are very strong flavours, so you don’t need a lot. Mixing these ingredients into the tuna, along with lemon juice, helps to mask any fish or tuna flavour that I know many people don’t love, without being overpowering.
Next, prep the vegetables. Using a peeler, peel the carrot into thin ribbons. Dice the celery, pepper, and cut the cucumber into slightly larger cubes. You can cut these veggies any way you want, but I love the variety of textures that these veggies add when prepped this way.
To assemble the bowls, divide the ingredients between two bowls, then top with sliced green onion and drizzle olive oil and red wine vinegar.
Try it out for your next working-from-home lunch and let me know what you think!
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.
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)
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)
Keywords: poke bowl, canned tuna, tuna, fish and seafood, easy recipe, 10 minute recipe
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Hi there! I am a registered dietitian and I 💚 food! I am passionate about making it easier for busy people to eat well by sharing quick and healthy recipes. Healthy cooking at home can seem overwhelming, but it doesn’t have to be. I love helping people uncomplicate weeknight dinners and reduce stress around meal time, so I’m so glad you’re here!