Low-Carb Spicy Tuna Bowl with Canned Tuna

Name: Low-Carb Spicy Tuna Bowl with Canned Tuna
Prep time: 15 min
Total time: 15 min
Yield: 1
Cuisine: Korean
Ingredients: 0 pieces Poke-Style Salad Dressing (Asian poke-style salad dressing prepared and set aside); 5 oz Tuna (5 oz canned wild-caught tuna in water *drained well, you can also use canned wild salmon); 1 tbsp Sriracha (1 tbsp Sriracha hot chili sauce); 1 tbsp Sriracha Mayo (1 tbsp Sriracha mayo *I use Lee Kum Kee brand); 2 tsp Chili Crisp (2 tsp chili crisp *I use the Momofuku mild garlic chili crunch- go with regular if you love the extra heat); 2 cup Mixed Greens (2 cups salad greens *mixed greens, bibb/butter lettuce, romaine, etc.); 1 piece English Cucumber (1-2 mini seedless cucumbers sliced — up to 2); ¼ cup Soya Beans (¼ cup steamed shelled edamame); ¼ piece Avocado (¼ ripe avocado sliced/chopped)

Low-Carb Spicy Tuna Bowl with Canned Tuna - Lunch,Main Course (Korean)

15 minKorean

Servings1

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Pescatarian

Steps

1First, make the poke-style dressing from my crispy rice tuna salad recipe and set it aside while you assemble the bowl.
2In 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.
3Assemble 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.