Zesty Lemon‑Caper Tuna & Avocado Power Bowl
This zesty tuna bowl delivers a burst of citrusy flavor with capers, creamy avocado, and protein‑rich quinoa. It’s ready in just 35 minutes, perfect for busy weeknights. A vibrant, nourishing dish that feels like a gourmet meal yet comes together in a snap.
Ingredients
- 1 (5‑oz) can wild‑caught tuna, drained
- 1 cup cooked quinoa (about ½ cup dry)
- 1 ripe avocado, diced
- 1 cup halved cherry tomatoes
- ¼ cup thinly sliced red onion
- 2 tbsp capers, rinsed
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp chopped fresh cilantro
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: ¼ cup drained black beans for extra protein
Instructions
- Cook quinoa according to package instructions; let cool to room temperature.
- In a large bowl, gently toss the tuna, quinoa, cherry tomatoes, onion, and black beans (if using).
- Add the diced avocado, capers, lemon juice, lemon zest, and cilantro; stir lightly to combine.
- Drizzle olive oil over the mixture and season generously with salt and fresh‑ground pepper.
- Fold everything together until the flavors are evenly distributed.
- Divide the mixture evenly among four bowls or mason jars for on‑the‑go servings.
- If refrigerating, cover tightly and keep for up to 24 hrs; add avocado just before eating to keep it fresh.
- Serve immediately or pack for lunch; the bowl pairs wonderfully with a side of fresh cucumber slices or a light salad.
- Enjoy the bright, protein‑rich flavors that boost energy without the heavy load.
Chef's Note
For an extra burst of freshness, add a splash of sparkling water to the dressing; the effervescence lifts the citrus notes.
Make-Ahead Tips
Bowl components can be prepped 1 day ahead—keep avocado chopped separately and add right before serving for crisp texture.
Substitutions
Use canned salmon or sardines instead of tuna; swap quinoa for millet or brown rice; replace avocado with diced mango for a fruitier twist.