12.19.2016

Spicy Tuna Bowls



This is a new recipe I came up with a couple weeks ago, it's great for anyone who loves spicy tuna rolls, poke, or sushi; or for anyone who is a little apprehensive about sushi or uncooked fish since the tuna in this recipe comes from a can. Despite not being fresh sashimi, the tuna gets a makeover with a little bit of greek yogurt and Sriracha. Most spicy tuna rolls are made by mixing tuna with spicy mayo, so this is a great way to lighten up the recipe without losing flavor! Feel free to mix up the toppings based on your tastes and fitness goals. For me, this is an incredibly tasty, yet filling meal, so I usually end up having some leftovers. Keep up to date with recipes and workouts I'm doing during my first competition prep on IG @chicinsneakers or on Snapchat, username: chicinsneaks

Bon appetit! 

Ingredients (Makes about 4 bowls):

  • 4 cups cooked brown rice
  • 3 - 12 oz cans solid white albacore tuna, drained
  • 2 avocados, diced
  • 3/4 cup green onion
  • 3/4 cup fresh jalapenos, sliced (optional)
  • 3/4 cup red bell pepper, diced
  • 3/4 cup celery, diced
  • Fresh limes, lime juice
  • Salt and pepper

Macros (per bowl): 680 cals/65 g carbs/22 g fat/57 g protein

  1. Mix 3 large cans of tuna (27 oz once drained) with approx. 2/3 cup 0% fat greek yogurt and 3 tbsp sriracha hot sauce. Add salt and pepper to taste.
  2. Cook brown rice in a rice cooker, once cooked add approximately 1 cup into bottom of each bowl. Squeeze a little bit of fresh lime juice over top of the rice
  3. Top with approximately 1/4 of tuna mixture, avocado, green onions, jalapenos, bell pepper, celery
  4. Finish with a squeeze of fresh lime and a little bit of salt and pepper



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