Description
This Spicy Tuna Bowls with Cauliflower Rice recipe is a quick and low-carb meal perfect for a healthy lunch or dinner. Featuring tender cauliflower rice seasoned with rice vinegar, spicy tuna mixed with a creamy sriracha mayo, and fresh cucumber slices topped with toasted sesame seeds and scallions, this dish combines vibrant flavors and textures for a satisfying, nutritious bowl that you can prepare in just 20 minutes.
Ingredients
Scale
Cauliflower Rice
- 3 cups cauliflower rice
- 1 tbsp seasoned rice vinegar
Tuna Mixture
- 3 (5 oz) cans of tuna, drained
- 3/4 cup mayonnaise
- 1 1/2 tbsp sriracha sauce
- 1 tsp toasted sesame oil
Garnishes
- 1 persian cucumber, thinly sliced
- 1/2 tbsp toasted black sesame seeds
- 1/2 tbsp toasted white sesame seeds
- 2 green scallions, thinly sliced
Instructions
- Steam Cauliflower Rice: Steam the cauliflower rice until it becomes tender. While still hot, drizzle with seasoned rice vinegar and mix thoroughly to combine. Taste and add more vinegar if desired to balance the flavor.
- Portion Cauliflower Rice: Divide the cauliflower rice evenly by adding 1 cup to each of the three meal prep containers to serve as the base for the bowls.
- Mix Spicy Mayo: In a separate bowl, whisk together the mayonnaise, sriracha sauce, and toasted sesame oil until the mixture is smooth and well blended, creating a spicy and flavorful mayo sauce.
- Add Tuna to Sauce: Stir the drained tuna into the spicy mayo mixture, ensuring each piece of tuna is evenly coated with the sauce for maximum flavor.
- Assemble Bowls with Tuna: Divide the spicy tuna mixture evenly between the three containers on top of the cauliflower rice.
- Add Fresh Cucumber: Add the thinly sliced cucumber alongside the tuna and cauliflower rice in each container for a refreshing crunch and contrast in texture.
- sprinkle Sesame Seeds: Sprinkle both toasted black and white sesame seeds evenly over the rice and cucumber to add a nutty flavor and crunchy texture.
- Garnish with Scallions: Top each tuna bowl with the thinly sliced green scallions to add a mild oniony aroma and brightness to the dish.
- Store the Bowls: Seal the containers and store them in the refrigerator for up to 3 days. Serve chilled or allow to come to room temperature before eating for best flavor.
Notes
- Cauliflower rice can be steamed using a steamer basket on the stovetop or microwaved for convenience.
- Adjust the amount of sriracha to make the dish milder or spicier to suit your taste.
- Use canned tuna packed in water or oil depending on preference; drain well to avoid soggy bowls.
- This dish is excellent for meal prep and stays fresh in the fridge for 3 days.
- Feel free to add avocado slices or a soft-boiled egg for extra protein and creaminess.
