Low-Carb Spicy Tuna Bowl with Canned Tuna

An easy high-protein spicy tuna bowl recipe for one, ready in minutes! This lower-carb version swaps rice for salad greens for a quick and easy meal.

Course Lunch, Main Course

Cuisine Asian

Prep Time 15

Total Time 15

Servings

Calories 468kcal

Author Amee

Asian poke-style salad dressing prepared and set aside
5 oz canned wild-caught tuna in water *drained well, you can also use canned wild salmon
1 tbsp Sriracha hot chili sauce
1 tbsp Sriracha mayo *I use Lee Kum Kee brand
2 tsp chili crisp *I use the Momofuku mild garlic chili crunch- go with regular if you love the extra heat
2 cups salad greens *mixed greens, bibb/butter lettuce, romaine, etc.
1-2 mini seedless cucumbers sliced
¼ cup steamed shelled edamame
¼ ripe avocado sliced/chopped
optional garnishes: finely chopped scallions, pickled ginger, extra chili crisp (or Trader Joe's crunchy chili onion sprinkle), soy sauce, Sriracha, Gochujang, fresh jalapeño slices, crunchy black garlic (from Trader Joe's), or toasted sesame seeds

First, make the poke-style dressing from my crispy rice tuna salad recipe and set it aside while you assemble the bowl.
In a medium-sized bowl, mix the drained tuna with the sriracha sauce, sriracha mayo and chili crisp until well combined. *Feel free to adjust these amounts to your taste preference.
Assemble the bowl: add the lettuce, cucumbers, edamame, avocado, and spicy tuna mixture. Top with prepared ginger poke dressing, toasted sesame seeds, and extra chili crisp, if desired.

Make sure you drain your tuna thoroughly. If too much moisture gets in, the tuna mixture will turn watery and eventually make the lettuce soggy.
Don’t over-mix the tuna into a paste. You want to gently fold in the sriracha, sriracha mayo, and chili crisp until the tuna is coated but still has some meaty chunks.
If you can, chill the spicy tuna mixture for 10–30 minutes before you start assembling; it’ll taste a thousand times better, as it helps the flavors meld and creates a firmer texture.