Low Carb Spicy Tuna Bowl - Fresh, Fast, and Satisfying
Servings: 2 servings
Ingredients
- Tuna: 1 can (5–7 oz) tuna in water, drained, or 6–8 oz cooked/seared tuna, diced
- Base: 2 cups cauliflower rice (fresh or frozen), or 3 cups shredded lettuce/cabbage mix
- Creamy spicy sauce: 3 tablespoons mayonnaise (regular or avocado oil mayo)
- 1–2 teaspoons sriracha (adjust to heat preference)
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar or lime juice
- 1/2 teaspoon soy sauce or tamari (gluten-free)
- Optional: 1/2 teaspoon chili crisp or a pinch of red pepper flakes
- Crunch and freshness: 1/2 small cucumber, diced
- 1/2 avocado, diced
- 1/4 cup shredded carrots (optional; adds a few carbs)
- 2 tablespoons thinly sliced green onion
- 1 tablespoon sesame seeds (black or white)
- A handful of fresh cilantro or mint, chopped (optional)
- For the cauliflower rice (if using): 1 teaspoon olive or avocado oil
- Salt and pepper to taste
- Optional: 1 clove garlic, minced
- Finishers: Lime wedges
- Extra sriracha or chili oil, to taste
- Nori strips or furikake (optional, but excellent)
Instructions
- Prep the base. If using cauliflower rice, warm a skillet over medium heat with oil. Add cauliflower rice, a pinch of salt, and pepper. Sauté 3–5 minutes until just tender. Add garlic in the last minute if using. Remove from heat and let it steam off excess moisture. For a salad base, simply toss your lettuce or cabbage and set aside.
- Make the spicy sauce. In a small bowl, mix mayonnaise, sriracha, sesame oil, rice vinegar or lime, and soy sauce/tamari. Taste and adjust: more sriracha for heat, more vinegar/lime for brightness, or a bit more mayo for creaminess.
- Prep the tuna. If using canned tuna, drain well and flake with a fork. If using cooked or seared tuna, dice into bite-size pieces. Toss tuna with 1–2 tablespoons of the spicy sauce to lightly coat.
- Chop the toppings. Dice cucumber and avocado. Slice green onion. If using, shred carrots and chop herbs. Keep ingredients in small, neat piles for easy assembly.
- Assemble the bowl. Add your base to a bowl. Top with sauced tuna in the center. Arrange cucumber, avocado, carrots (if using), and green onion around it. Sprinkle sesame seeds and herbs over the top.
- Finish and serve. Drizzle with extra spicy sauce as desired. Add a squeeze of fresh lime, a shake of furikake or torn nori, and a few drops of chili oil if you like it extra spicy. Serve immediately.