Paleo Tuna Veggie Bowls


1 - 2

Prep Time

15 minutes

Cooking Time


  • 1 (5-ounce) can Bumble Bee® Solid White Albacore Tuna

  • 1 cup lettuce, chopped

  • 1-2 radishes, sliced thinly

  • 1/2 large cucumber, spiralized or julienned

  • 1 medium carrot, julienned

  • 5-6 sugar snap peas, sliced

  • Salt and pepper, to taste

  • Drizzle of sesame oil

  • 1 teaspoon Thai chili garlic paste (more or less depending on heat preference)

  • 1/4 of an avocado, sliced

  • 1-2 teaspoons chopped fresh cilantro

  • Sesame seeds, for garnish

  • 1-2 slices or wedges fresh lime

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I have a pretty strict no-cooking-when-it’s-over-90-degrees rule, so this summer I’ve been eating a lot of quick and easy salads that come together in a pinch. The problem with salads, as I’m sure you know, is that they can get really boring. This one is different — I put just a little lettuce in a bowl and then load it with sliced radishes, julienned cucumbers, sugar snap peas, cucumber noodles, and any other fresh veggies I might have in my fridge, before topping the whole thing with a can of tuna. You could serve this salad with my Paleo sesame vinaigrette, but I also like it with just a drizzle of sesame oil and a teaspoon of Thai chili garlic paste — pretty much the same ingredients without taking the extra minute or two to mix them together first.

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1) In a bowl, layer veggies over lettuce and top with drained tuna.

2) Season with salt and pepper, then dress the salad with a little sesame oil.

3) Serve with a small spoonful of Thai chili garlic paste and top with avocado, cilantro, sesame seeds and fresh lime wedges. Enjoy!

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