This spicy tuna salad bowl is the perfect balance of freshness, crunch, creaminess, and heat. Packed with crisp cucumbers, shredded carrots, spicy kimchi, leafy greens, and tender tuna drizzled with a flavorful spicy mayo sauce, it’s a high-protein, nutrient-dense meal that comes together in minutes. Ideal for healthy lunches, clean eating days, or quick weeknight meals.

Ingredients

Base

  • 2 cups mixed greens (lettuce, cabbage mix, or spring greens)
  • ½ cup shredded carrots
  • ½ cup kimchi (mild or spicy)
  • ½ cup sliced cucumbers

Protein

  • 1 can tuna in water or brine, drained
  • 1 tsp sesame oil
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ½ tsp toasted sesame seeds

Spicy Mayo Dressing

  • 2 tbsp mayonnaise
  • 1½ tsp sriracha
  • ½ tsp soy sauce
  • ½ tsp rice vinegar (optional)
  • ¼ tsp garlic powder

Optional Add-Ins

  • Cooked rice or quinoa
  • Avocado slices
  • Extra sesame seeds
  • Chopped spring onions

Instructions

1. Prepare the Greens

  1. Add mixed greens to a large serving bowl.
  2. Lightly drizzle with a little sesame oil or lemon juice if you prefer.

2. Prep the Veggies

  1. Arrange the sliced cucumbers on one side of the bowl.
  2. Add shredded carrots to another section.
  3. Add kimchi to a separate section.
  4. Keep each ingredient grouped to create a colorful layout.

3. Prepare the Tuna

  1. Add drained tuna to a small bowl.
  2. Mix with sesame oil, salt, pepper, and sesame seeds.
  3. Lightly fluff with a fork so the pieces stay chunky.
  4. Place the tuna in the center of the salad.

4. Make the Spicy Mayo

  1. In a small bowl, whisk together:
    • Mayo
    • Sriracha
    • Soy sauce
    • Rice vinegar
    • Garlic powder
  2. Adjust heat by adding extra sriracha if desired.

5. Assemble the Bowl

  1. Arrange all components neatly around the tuna.
  2. Drizzle the spicy mayo generously on top using a spoon or squeeze bottle.
  3. Sprinkle extra sesame seeds for finishing.

Chef’s Tips

  • Use chilled tuna for the best texture.
  • Add rice or quinoa underneath for a more filling poke-style bowl.
  • If you want less heat, reduce the sriracha or add yogurt to the mayo.
  • Replace tuna with salmon or tofu for variations.
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