Tuna and Veggie Bowl with Avocado and Corn
This colorful bowl turns a can of tuna and some fresh vegetables into a satisfying lunch with no cooking at all. Arranging everything in sections makes it look appealing, and a quick lemon and olive oil dressing ties it together.
Preparation Steps
Rinse the vegetables. Halve the cherry tomatoes, slice the cucumber, shred the carrots and chop the green onion.
Drain the tuna well and flake it into chunks with a fork.
Whisk the olive oil, lemon juice, salt and pepper in a small bowl.
Divide the greens between two bowls. Arrange the corn, tomatoes, cucumber, carrots and tuna in sections on top.
Slice the avocado last so it stays green and add it to the bowls.
Sprinkle with green onion and sesame seeds, drizzle with the dressing and serve.
Tips & Variations
- Slice the avocado right before serving, or squeeze a little lemon juice over it to slow browning.
- Add cooked rice or quinoa for a heartier meal, or replace the tuna with canned salmon or chickpeas.
- Without dressing or avocado, the prepared bowls keep covered in the fridge for up to 1 day.
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