Sesame Tuna Crunch Bowls
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 20 min
- Cost
- $18.00
- Nutrition
- 600 cal · 38g protein
- high-protein
- make-ahead
🍳 1 pan + 1 bowl · Picky-eater safe bet: plain rice
Sesame Tuna Crunch Bowls is a Asian weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $18 in groceries. You'll need 1 pan + 1 bowl, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Eggs · Gluten · Soy · Fish · Sesame— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 3-quart saucepan with lidDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- LadleDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 4 cans canned tuna in water
- 1 cup jasmine rice
- ⅔ cup mayonnaise
- 1 tsp chili garlic sauce
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 1 count English cucumber
- 1 bunch radishes
- 1 head butter lettuce
- 1 count avocado
- 1 tbsp sesame seeds
Steps
- Rinse the dry rice, combine with 1 1/2 cups water and a pinch of salt in a pot, bring to a boil, then cover and simmer on low 15 minutes. Rest covered 5 minutes, then fluff and stir in 1 tablespoon rice vinegar.
- Drain the tuna well and flake it into a bowl. Stir in 1/2 cup mayo, 1 tablespoon soy sauce, the sesame oil, and 1 teaspoon sugar if you have it, until creamy. Keep the chili garlic sauce separate for grown-up bowls.
- Thinly slice the cucumber and radishes and toss with the remaining 1 tablespoon rice vinegar, 1 tablespoon soy sauce, and a pinch of salt.
- Make the spicy drizzle: mix the remaining mayo with the chili garlic sauce and a splash of water so it pours easily. Slice the avocado.
- Tear the lettuce into bite-size pieces and line each bowl with it. Add a scoop of rice, a mound of tuna, the pickled vegetables, and avocado.
- Drizzle with spicy mayo (skip for kids) and sprinkle with sesame seeds.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 42 g
- Fiber
- 7 g
- Sugar
- 3 g
- Fat
- 31 g
- Saturated fat
- 5 g
- Sodium
- 730 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop