Spicy Canned Tuna Rice Bowl

This spicy canned tuna rice bowl only takes about 10 minutes from start to finish. It makes a great weeknight dinner idea. If you kids or yourself don’t love spicy you can easily tone it down.

Ingredients for Spicy Canned Tuna Rice Bowl

• Canned Tuna (3 cans, 5 oz) – I prefer it packed in water for less calories
• Mayonnaise (3/4 cup) – Use your favorite Mayo. For fewer calories you can use a light mayo
• Sriracha Sauce (1.5 tbsp) – You can always adjust and if someone loves it more spicy they can add it at the end
• Toasted Sesame Oil (1 tsp) 
• Cooked Rice or Cauli Rice
• Cucumber diced
• Avocado diced or sliced as a topping
• Black Sesame Seed for topping
• Rice Wine Vinegar to put on cooked rice

Recipe Directions

• Prepare the Rice: Cook the rice according to the instructions on the package.
• Season the Rice: Drizzle approximately 2 tablespoons of seasoned rice vinegar over the warm, steamed rice and stir gently to create a flavorful, sushi-inspired base.
• Create the Spicy Mayo: In a medium mixing bowl, whisk together 3/4 cup mayonnaise, 1.5 tablespoons sriracha, and 1 teaspoon toasted sesame oil until smooth and creamy. Feel free to add more sriracha if you prefer more heat.
• Prepare the Tuna: Open and thoroughly drain three cans of tuna.
• Combine: Add the tuna to the bowl with the spicy mayo.
• Mix: Use a fork to gently fold the tuna into the sauce until every piece is evenly coated.

How to serve

Personally, we love it with the cold tuna and warm rice. You can top if off however you want. We prefer diced avocado and cucumbers and for some family member more Sarachi. We love these spicy canned tuna rice bowl.

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