I completely understand that not everyone loves to eat raw fish, so I've made a SUPER quick poke style bowl with canned tuna! It still feels like you are eating a poke bowl since all the other flavors are there and the typical ingredients you might find in one - it also reminds me a deconstructed sushi roll! I filled this bowl with crunchy carrots, pickled ginger, sesame seeds, avocado, jalapeño, crunchy snap peas, cucumber, and used cauliflower rice instead of sushi rice.
Since the tuna is already cooked, the whole dish takes less than 30 minutes to prepare from start to finish- you are really just quickly cooking the cauliflower rice as well as the snap peas.
For the tuna I used the Sriracha flavor from Bumble Bee® and it makes the whole bowl spicy, but the remaining ingredients balance it out - such as the pickled ginger, the raw carrots, and the avocado! I love it. The flavors of the seasoned tuna pouch are chili sauce, garlic, and red chili! It's perfect since you don't have to add too much extra spice to the bowl, unless you want it and just one of these seasoned tuna pouches contains 11 grams of protein! I love Bumble Bee® seasoned tuna pouches because if you don't want to add them to a meal, a sandwich or on top of a salad, they come with a spoon so you can easily eat them on the go!
These are one of my favorite things to order out when I see it on the menu, because it is filling yet really light/refreshing tasting! So, now you can make it at home especially since it is pretty simple and not time consuming! You can also add anything you want into the bowl. You can use quinoa or sushi rice instead of cauliflower rice, add in extra spice, or other veggies you might like or even a seaweed salad.
Hope you enjoy!
Prep time: 5-10 minutes
Cook time: 10 minutes
Total time: less than 30 minutes
What you need:
1 pouch of Sriracha (flavor I used) Bumble Bee® Seasoned Tuna Pouch
1/4 cup edamame
1/4 cup shredded raw carrots
Few sprigs of cilantro
Chopped scallions, about 1 stem.
1/2 cup snap peas
1 cup cauliflower rice
1/2 jalapeno, sliced
1 radish, chopped
few slices of cucumber
2 tbsp. coconut aminos or soy sauce
optional: sesame seeds
What you need to do:
1. Sauté your cauliflower rice in olive oil. Takes about 5-7 minutes.
2. Sauté the snap peas in olive oil until slightly tender. Will take about 10 minutes. Ideally, you want the snap peas to have some crunch!
2. Chop the remaining ingredients; cucumber, radish, scallions, and the jalapeño. Then slice the avocado and begin to prepare your bowl.
3. Assemble all the ingredients together, including the Bumble Bee® Sriracha Tuna pouch.
4. Top with coconut aminos, sesame seeds, pickled ginger, and anything else you want!