How to make a healthy tuna and rice protein bowl. This is perfect for using up leftovers and canned goods.
We are prepping for a vacation at the moment, which means I’m trying not to food shop – apart from Jay’s favorite quick-and-easy foods that he can simply throw together or heat up while we are gone. So, the past couple of days have all been about using up as much of the produce and tinned food as possible and getting creative with meals. Last night Jay and I had chicken teriyaki with rice for dinner and seeing as I had a lot of leftover rice I decided to use up some of the fresh pineapples I’d bought during the week and a few tinned goods like garbanzo beans and tuna to make these bowls for dinner.
You can really throw just about anything into a bowl, they are perfect for using up leftovers and times when you are clearing out the pantry or refrigerator.
- Rice (cooked) - approximately 1 cup per bowl
- 5oz tins of tuna - one tin per bowl
- Fresh pineapple
- Garbanzo beans
- Eggs - hard-boiled
- Green onions (for garnish)
- Sriracha mayo (optional)
Chop and/or dice the lettuce, pineapple, carrot, eggs, and green onions. Pop all of your ingredients into a bowl. Top with sriracha mayo if you like that extra spice. Enjoy!
Once you have all of your ingredients chopping, diced, and ready to go it’s just a matter of assembling your bowl.
I like to add a little Sriracha mayo to mine for a little kick.
What’s your favorite way to have a tuna bowl? We absolutely love Poke bowls too, I just haven’t made them at home yet.
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