Spicy Tuna Salad Bowls
Spicy Tuna Bowls made with canned tuna, avocado, cucumber, brown rice, and the most delicious spicy dressing made with Greek yogurt.
These spicy canned tuna bowls should move to the top of the list when it comes to tasty lunch and dinner ideas. It has all the flavor of your favorite spicy tuna roll but in an easy to make, affordable canned spicy tuna bowl. It's a favorite along with these Spicy Shrimp Bowls and Spicy Tofu Sushi Bowls.
A couple of weeks ago, I shared a simple spicy tuna salad recipe that we have been eating constantly. It's currently my favorite thing for lunch. And my favorite way to serve it is these simple spicy tuna bowls. They are so good that I decided they deserved a post all of their own. Trust me - these are amazing. Think of it like an affordable, easy way to make spicy tuna at home.
When making these spicy tuna bowls at home, you have tons of options to personalize it. The first thing to think about is the sauce. You can make it as spicy or mild as you like. You can also consider adding a touch of sugar if you like things sweet. Some sushi restaurants add a touch of sugar to their spicy tuna to mellow out the heat. And if you like things with lots of sauce, you may want to double the recipe to have extra for drizzling.
Next, you will want to think about toppings. In the recipe, I went with cucumbers, cabbage, and avocado but the options are endless. Grab some shredded carrots, add protein with edamame, toss in some crumbled seaweed, add sesame seeds, grab some pickled ginger or wasabi, or add some baked tofu. Pretty much anything will work here.
Lastly, there are all kinds of options when it comes to the base. You could go the traditional route and make sushi rice. You can also use cooked brown rice, white rice, or quinoa. For a lighter option, use cauliflower rice. And you could also use a big green salad or lettuce wraps instead of the rice. Another option, make sushi cones using nori sheets.
How to make spicy tuna dressing?
The key to any great spicy tuna is the dressing. Here is a basic recipe for making the creamy and spicy that's traditionally used for this recipe. Please note, this is a lightened up version. Traditional versions usually use Kewpie, a Japanese mayonnaise.
- 1/2 cup nonfat Greek yogurt
- 1/3 cup reduced fat mayonnaise
- 2 tbsp Sriracha (adjust to taste, this is spicy)
- 4 tsp soy sauce (or coconut aminos for GF)
- 2 tsp rice vinegar
- salt and pepper to taste
- Optional: A touch of sesame oil
- Directions: Mix everything together and taste. Adjust spiciness as needed, I always recommend starting with less. Refrigerate for one hour to let flavors combine and deepen.
Can I make this with fresh raw ahi tuna instead of canned tuna?
This recipe will come out great with fresh raw ahi tuna or salmon. Just make sure to buy sushi grade fish. You can dice it into small pieces (like in a spicy tuna roll) or just chop it into bite-sized chunks (more like poke). Toss it with the spicy mayo and you are all set.
On a similar note, you can make this with cooked shrimp, cooked fish, chicken, tofu, and even chickpeas.
Recipe Tips for Spicy Tuna Bowls
Keep these things in mind when preparing these bowls.
- For more sushi flavor, make sure to top your bowl with some crumbled seaweed. You can just buy one of the seaweed snacks that are sold and use that right on top.
- To make this a quick and easy recipe for the week, grab a bag of frozen brown rice instead of worrying about cooking your own. You can also substitute traditional sushi rice, cooked white rice, or quinoa.
- Make it low carb by replacing the brown rice with cauliflower rice. Use frozen cauliflower to make it quick and easy.
- Any type of canned tuna will work, but I recommend looking for one packed in water to keep things light. You can use a solid white, chunk light, or really any canned tuna on the market.
- If you don't like tuna, you can also use canned salmon or canned chicken. If using salmon, make sure to choose one without skin and bones.
How long will canned spicy tuna salad last in the fridge?
Generally speaking, tuna salad will keep in the fridge for 3-4 days. If you are making this for meal prep, I recommend assembling the bowls the day you are serving the recipe. However, if you are packing it in advance and would like everything combined, just make sure to start with the tuna on the bottom. Then the rice and top with veggies. This ensures the veggies won't get mushy.
Can you make this without mayo?
If you prefer making this without mayonnaise, you have a few options. The first option is that you can use all Greek yogurt. Greek yogurt tends to be tangier, so you may want to use a higher fat Greek yogurt to minimize the tang. You can also use mashed avocado in place of the mayo and Greek yogurt. One last option is a vegan mayonnaise if you are only trying to avoid the eggs.
Spicy Tuna Salad Bowls
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- 15 oz canned tuna
- 1/4 cup celery, chopped
- 2 tbsp green onions, chopped
- 1/4 cup nonfat Greek yogurt
- 3 tbsp reduced fat mayonnaise
- 1 tbsp Sriracha (adjust to taste, this is spicy)
- 2 tsp soy sauce (or coconut aminos for GF)
- 1 tsp rice vinegar
- salt and pepper to taste
- 2 cups cooked brown rice
- 1 cup cucumber, chopped
- 1 avocado, chopped
- 1 cup red cabbage, chopped
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Make the spicy tuna salad: Make the dressing by combining the Greek yogurt, mayonnaise, Sriracha, soy sauce, and rice vinegar in a bowl. Taste and adjust as needed. If you aren't sure about the spice, start with a small amount and add as you go. It's easy to make it spicier if needed. Add the tuna, celery, and green onions. Stir to combine. Taste and season as needed. Refrigerate for 30-60 minutes for the flavors to really combine if possible. If you like lots of sauce, double the recipe so you have extra to serve over the bowls.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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