Spicy Tuna Bowl

Spicy Tuna Bowl

If I’m being honest with you guys, my lunches are typically pretty basic.

Sandwiches, salads, and leftovers are on constant rotation. I cook so much in the morning and evening, that lunches are my slap-something-together meal.

But every so often, I go rogue.

I’ll get a little extra creative and whip up something new.

This is one of those creations.

The (lazy person’s) Spicy Tuna Bowl!

No fresh sourced ahi tuna here. Although that would be absolutely divine, it’s not an ingredient typically sitting in my fridge on a weekday.

But CANNED tuna, yep, that’s always in my pantry.

Hey, who says you can’t make a spicy tuna bowl with canned tuna?

Well, I went there. I tried it. And it was AWESOME.

Basically, instead of just mixing your tuna w. mayo or yogurt like you would for a classic tuna fish sandwich, you tszuj it up with some rice vinegar and spicy sriracha. This little swap makes it suddenly taste fancy and worthy of being the star of a dish.

I’m sort of addicted to the spicy tuna bowls at Bristol Farms, so I followed their basic bowl framework.

  1. Start with a base of baby greens. This helps add some lightness and texture to the bowl that contrasts nicely with the cooked rice.
  2. Add a portion of leftover brown rice. Drizzle with soy sauce for extra flavor, and sprinkle with sesame seeds (I used black sesame seeds because that’s what I had on hand).
  3. Top with your spicy tuna. (and an extra drizzle of sriracha if you like things spicy)
  4. Deck it out with fresh and flavorful toppings. I included all the essentials, like avocado, cucumber, green onion, micro greens, and pickled sushi ginger. No wasabi needed on this guy, since you’ve already doused it in sriracha!

That’s it! Then you can dig in and enjoy all the flavors of a spicy tuna roll, but in a different form. It’s great for lunch, but also awesome for an easy weeknight dinner. Enjoy!

Spicy Canned Tuna Bowl with Brown Rice

Spicy Tuna Bowl

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Prep15 mins
Total15 mins
Servings: 1 bowl


  • Large handful of mixed baby greens
  • Scoop of leftover cooked brown rice
  • Drizzle of low sodium soy sauce, or tamari for gluten free, coconut aminos for soy-free
  • Sprinkle of sesame seeds
  • 1 can tuna in water, drained
  • 1 tablespoon mayonnaise
  • 1 tablespoon Greek yogurt
  • 1 teaspoon rice vinegar
  • 1 teaspoon Sriracha hot sauce
  • Salt and pepper, to taste
  • 2 green onions, dark and light green parts, chopped
  • 1/2 avocado, sliced
  • Pickled sushi ginger, optional
  • Sprinkle of micro greens
  • 1/4 English cucumber, julienned


  • In a serving bowl, place a handful of baby greens and top with a scoop of leftover brown rice. Drizzle with soy sauce, and sprinkle with sesame seeds.
  • In a separate bowl, place the tuna, mayonnaise, Greek yogurt, rice vinegar, and Sriracha hot sauce. Mix well with a fork, and season to taste with salt and pepper. Scoop the tuna on top of the rice and drizzle with more Sriracha if you like things spicy. Add the green onion, avocado, sushi ginger, micro greens, and cucumber as garnishes. Dig in!
Tried this recipe?Mention or tag @ericajulson !
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