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