Tuna Bowls with Spicy Mayo
A refreshing tuna bowl topped with a creamy, spicy mayo and crisp garden vegetables.
Ingredients
1 Tbsp butter (for sautéing edamame)
5 oz canned tuna in water or olive oil, drained
Salt and pepper, to taste
½ cup shelled edamame (thawed if frozen)
½ cup diced cucumber
¼ cup shredded carrot
1 Tbsp chopped fresh cilantro
2 Tbsp mayonnaise (avocado or olive oil–based)
1 tsp sriracha (adjust to taste)
1 tsp rice vinegar
1 tsp soy sauce (or coconut aminos)
½ tsp red chili flakes
½ tsp sesame oil (for finishing)
Optional: 1 tsp sesame seeds, for garnish
Macronutrients
Protein: 39g
Fat: 38g
Carbs: 10g
Preparation
In a small skillet, melt butter (1 Tbsp) over medium heat. Add shelled edamame (½ cup) and sauté for 2–3 minutes until warmed and lightly golden. Sprinkle with garlic powder (½ tsp) and a pinch of salt, then set aside to cool.
In a bowl, whisk together mayonnaise (2 Tbsp), sriracha (1 tsp), rice vinegar (1 tsp), and soy sauce (1 tsp) to create a spicy mayo dressing. Taste and adjust spice or salt if needed.
Flake drained tuna (5 oz) into a separate bowl. Add half of the spicy mayo and mix to coat the tuna thoroughly. Reserve the remaining mayo for drizzling.
Assemble the bowl by layering diced cucumber (½ cup), shredded carrot (¼ cup), and sautéed edamame. Top with spicy mayo tuna, drizzle with the reserved spicy mayo, and finish with fresh cilantro (1 Tbsp).
Drizzle sesame oil (½ tsp) over the top just before serving. Garnish with sesame seeds if using, and enjoy chilled or at room temperature.
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