I gave a little TLC to one of my older recipes this week, Spicy Tuna Guacamole Bowls! With many people avoiding meat for lent, I figured this was a good time to revisit this classic. I love “bowl meals” because there is so much flavor, texture, and color in every bite, and they’re highly customizable. This particular bowl combines the super fresh flavors of cucumber and cilantro with rich guacamole, spicy hot sauce and crunchy shredded carrots, plus edamame and tuna for a healthy dose of protein.
Do You Eat the Bowls Hot or Cold?
The bowls are super delicious and filling, and because they’re eaten cold they are also quite refreshing in this sweltering hot weather. That being said, I actually ate the first bowl while the rice was still warm and it was awesome that way, too. But I wouldn’t reheat them in the microwave before serving. Just eat the leftovers cold.
How Long Do Spicy Tuna Guacamole Bowls Stay Fresh?
The bowls stay fresh in the refrigerator for the next three days, with the last bowl being just as good as the first! I know, you’re thinking, “BUT WHAT ABOUT THE GUACAMOLE?! Didn’t it turn black?” Nope. It does turn slightly greyish on the surface after a couple days in the fridge, but it’s still 100% okay to eat. It’s just oxidization, folks. Still tastes good.
Homemade or Store-Bought Guac?
Pre-made guacamole is usually very expensive and if there had been ripe avocados at a the store for a reasonable price, I probably would have made my own homemade guacamole or used slice avocado in place of the guac for these bowls. BUT now that I live near an Aldi, they have decent guacamole for a pretty good price, so I can make that little splurge. But hey, do what works for you and your budget!
Spicy Tuna Guacamole Bowls
Servings 4Ingredients
- 1 cup frozen shelled edamame ($1.04)
- 1 medium cucumber ($1.29)
- 1 medium carrot ($0.11)
- 2 5oz. cans chunk light tuna in water ($1.98)
- 8 oz. guacamole ($2.39)
- 3 cups cooked rice* ($0.72)
- 1/4 bunch cilantro ($0.20)
- 4 Tbsp sriracha hot sauce ($0.44)
- 1 Tbsp sesame seeds ($0.08)
Instructions
- Cook the edamame according to the package directions (mine instructed to microwave for 5 minutes). Allow the edamame to cool.
- Dice the cucumber and shred the carrot using a large box or cheese grater. Drain the tuna and roughly chop the cilantro.
- To build the bowls, place 3/4 cup of cooked rice in the bottom of each bowl. Top with 1/4 cup edamame, 1/2 a can of tuna, 1/4 cup guacamole, a handful of diced cucumber, a pinch of shredded carrots, and a few pieces of fresh cilantro. Drizzle sriracha over top, add a pinch or two of sesame seeds, then serve or refrigerate up to four days.
See how we calculate recipe costs here.
Notes
Nutrition
It’s almost like a Sushi Bowl for non-sushi lovers. 😅
How to Make Spicy Tuna Guacamole Bowls – Step by Step Photos
You’ll need about 3 cups of cooked rice for this recipe. I used brown rice to get in a little extra fiber, but you can certainly use white rice if you prefer. I am also using brown Basmati rice, but plain brown rice will also do.
First, cook the edamame according to the package directions. Mine says to microwave for 5 minutes. Let the edamame cool.
Slice or dice one cucumber, peel and shred one carrot (I used a large-holed cheese grater), and chop (or leave whole) about 1/4 bunch of fresh cilantro.
Drain two cans of tuna. You’ll also need about 8 oz. of guacamole, or you can use fresh avocado slices.
Then just build the bowl! Start with 3/4 cup rice, then add 1/4 of the cucumber, 1/4 of the shredded carrot, 1/4 of the edamame…
Then add 1/2 can of tuna to each and a couple tablespoons of guacamole. Add a pinch or two of sesame seeds, then drizzle sriracha over top and DONE!
Meal prep made easy!!
I made a batch of these for lunch this week with fresh avocado slices dipped in lemon juice. They held up well. Next time I want to add some orange or red bell pepper and maybe swap out the tuna for some fresh broiled salmon.
I like that idea about the lemon juice. I am using fresh slices too.
Made this for dinner tonight, my store was out of edamame so used cannelini beans and steamable broccoli. This was a hit with all!
This looks delicious! As I was reading through your recipe, I couldn’t help but think Trader Joe’s Spicy Edamame Guacamole/dip would be delicious with this (I just bought some for the first time on Monday… TJ’s never lets me down).
I am totally going to make this soon, except with chicken instead. :) I have nearly all of this in my fridge already!
And once again, it was great to meet you on Saturday!
This was really good. Adding this to my regular rotation.
I just made this last night for dinner. It was a huge hit with my husband and he’s exited about eating it for lunch today. He’s not a big fan of tuna, so I bought a discounted rotissery chicken from the grocery store. The cost was comparable ($4.00 for the whole chicken).
Also, I made the pickeled carrots from your Bahn Mi bowls and added those. They were also a good addition and a big hit!
I made this today for lunch, but perked up the tuna portion a bit. Took 3 cans of tuna and mixed in 1/4 chopped red onion, 1 stalk minced celery, and a dash of ginger dressing. Perfection! Definitely trying this recipe again with fresh sliced avocado next time rather than premade guac. A slice of mango goes great on the side, as well!
I can’t WAIT to eat this for lunch tomorrow!!
Made this tonight (my third BB meal in as many days I think). Was so filling, felt and tasted really healthy. Loved it.
Used salmon instead of tuna and for the veggie version (for me) I used what I had to hand and chopped up some veggie hot dog sausage.
Def on the menu again.
Thanks so much!!
Oh and my iPad won’t let me select 5 stars!
I made this for dinner last night using a single jar of tuna packed in olive oil. I was a little worried that it wouldn’t be filling enough, but I was full after one serving. It was really, really good. The best part is that I have lunch for three more days! Great recipe!
This looks really good – since I am veg, I think I will sub beans for the tuna.
I bought a couple of avocados the other day, and they’re finally just about ripe. Definitely trying this tomorrow!! =)
Definitely trying this variation with raw tuna. YUMMY.
I’m eating this right now–it’s delicious! I used quinoa instead of rice and omitted the cucumber. Perfection.
What did you do to keep the guacamole from turning brown in the ones that you prepackaged?
She explains in the second paragraph. :)
It just for some reason didn’t really turn brown. :) Guacamole has lime (or lemon) juice in it, so that sometimes help keep it from turning brown, but the brand I used may have had an extra preservative in it. It was only slightly grey by day 3.
As an alternative, Wholly Guacamole sells 100 calorie snack pack portions in both plain and spicy. I get these all the time and you could throw one in the lunch bag to put on top so it stays fresher. They are 2 oz so exactly the same portion required per salad.
Great idea! That’s the brand I used, just not the 100 calorie pack :)
I am SO grateful to have a delicious recipe that uses canned tuna. Thank you as always for another hit!