A great tasting, healthy tuna dish with all the benefits of Omega 3 fatty acids.
Tuna Grain Bowl
Ingredients
- 2 Sweet potatoes (medium), peeled & diced (1-inch pieces)
- 2 Tbsp. toasted sesame oil
- 3/4 tsp. ground ginger
- 3/4 tsp. ground turmeric
- Kosher salt & ground black pepper
- 3 Cups cooked brown rice (roughly 24 ounces)
- 1/2 Head red cabbage, thinly sliced (about 2 cups)
- 2 Small carrots, trimmed & peeled into paper-thin ribbons
- 2 Large limes, halved, 1 half cut into wedges for serving
- 3/4 Cup nonfat plain Greek yogurt
- 1 Tbsp. fish sauce
- 2 tsp. chili paste, such as sambal oelek
- 1 1/2 tsp. honey
- 2 Cans (5 oz.) Albacore tuna packed in water, drained
- 1 Cup frozen shelled edamame, thawed
- 2 Scallions, thinly sliced
- Toasted sesame seeds for serving
Directions
- Preheat the oven to 450°F and line a rimmed baking sheet with aluminum foil.
- Toss the sweet potatoes, 1 Tbsp. of sesame oil, 1/2 tsp. of the ginger, 1/2 tsp. of the turmeric, 1/4 tsp. salt and several grinds of pepper on the baking sheet until evenly coated. Roast until tender and lightly browned, tossing halfway through, about 30 minutes.
- Heat frozen brown rice according to package directions; keep warm. Toss the sliced cabbage, carrot ribbons, the juice from 1 lime half, a pinch of salt and a couple grinds of pepper in a medium bowl until well dressed and combined.
- Squeeze the juice from the remaining 2 lime halves into a small bowl. Stir in the yogurt, fish sauce, chili paste, honey, the remaining 1 Tbsp. sesame oil, 1/4 tsp. ginger and 1/4 tsp. turmeric, a pinch of salt and several grinds of black pepper until smooth. Taste and adjust the seasoning with salt and pepper.
- Divide the warm rice among 4 shallow bowls (about 3/4 cup per bowl). Top with the roasted sweet potatoes, cabbage-carrot slaw, tuna (about 1/4 cup per bowl), edamame and sliced scallions. Drizzle with the spicy yogurt dressing, sprinkle with toasted sesame seeds & serve with the reserved lime wedges for squeezing.