Ingredients

The following ingredients have 2 Servings
  • For the TUNA SALAD:
  • 5 oz canned wild caught canned tuna 
  • 1/2 ripe avocado (half in salad half sliced)
  • 1/4 cup chopped red onion
  • 1/4 tsp minced garlic
  • 1/4 tsp sea salt and black pepper
  • 1-2 tsp gluten free chili sauce
  • 2 tbsp paleo mayo or greek yogurt (to make extra creamy, but it’s optional}
  • 1 tsp rice vinegar or balsamic vinegar
  • For the SUSHI BOWL SALAD:
  • 1 cup shredded cabbage (green)
  • 1/2 cucumber (spiralized or julienned)
  • 1/2 avocado sliced
  • a few slices of red onion optional
  • 3/4 cup cooked white rice (or cauliflower rice for paleo option)
  • Black Sesame seeds
  • Seaweed chips to act as the croutons optional
  • For the OPTIONAL Salad DRESSING:
  • 1 tbsp sesame oil
  • 1 tbsp tamari
  • Chili sauce

Instruction

  • First drain your canned tuna and place in a bowl. Mix in the avocado, onion, garlic, seasoning, optional mayo, vinegar, and chili sauce. Mix until creamy. Set aside.
  • Next cut or spiralize your slice your cucumber. Best to deseed if you are spiralizing.
  • Make sure your rice is cooked, or just use leftovers.
  • Arrange your cabbage, cucumber, rice, and tuna on a large salad plate or bowl.
  • Place sliced avocado on top and garnish with sesame seed.
  • Add your optional dressing and/or extra chili sauce.
  • So great with nori/seaweed chips as the scooper or just flaked on top.
  • Mix it all up or serve as is!
  • This serves 2 small salad bowls or one VERY large hungry sushi lover bowl