Simple dinner idea and/or meal prep lunch coming right up! These Easy Ginger Teriyaki Ahi Tuna Forbidden Rice Bowls will have to be on your list ASAP. Using Safe Catch canned yellowfin Ahi Tuna.
Sponsored by Safe Catch Foods.
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Anyone else grow up on canned tuna? It was cheap, easy and something all of my siblings liked – which meant it was on repeat. But growing up the only way we really enjoyed tuna was in what we called “tuna & noodles” (egg noodles + cream of chicken + canned tuna) and “tuna toasted” (buttered toast with tuna spread on one slice, folded in half). As I just wrote out those go-to old family dinners they sound ridiculous and make me chuckle, but that is legit what we ate on the regular.
When I started eating healthier and began to cook more real meals after college, I quickly realized I didn’t know of many ways to incorporate tuna into my meals. Back then meals like these forbidden rice bowls weren’t in my recipe arsenal. Back then, tuna = tuna toasted or tuna & noodles.
But thank goodness for being willing to try new things and getting creative in the kitchen, right?! Loads of tuna recipes have happened on the blog here, due in part to Safe Catch Foods – their tuna is THE BEST. They have the lowest mercury limit of any brand, the quality and flavor is amazing and their seasoned line is incredible – my favorite for quick and flavorful tuna cakes! Oh and they also partner with the Monterey Bay Aquarium Seafood Watch, buying their tuna and salmon from captains whose fish come from managed and sustainable tuna stocks.
They recently released their new yellowfin Ahi Tuna which meets Consumer Reports’ “Low Mercury” criteria set for pregnant women and children. and the official tuna of the American Pregnancy Association. Pretty cool, if you ask me.
So, to give you another idea on how to incorporate canned tuna into a delicious and fulfilling meal, I made you a new bowl recipe!
Ginger Teriyaki Ahi Tuna Forbidden Rice Bowls
I was curious about forbidden rice (or black rice) and found out it’s loaded with antioxidants thanks to its high levels of anthocyanin – which is the same antioxidant that gives eggplant and dark berries their rich, deep color. Antioxidants help prevent disease by fighting off free radicals in the body, so forbidden rice is basically pretty amazing. source
Forbidden rice is also harder to grow so it’s sometimes called “emperor’s rice”, being reserved only for the richest. source
But it’s becoming more and more popular here in the US and I thought I’d include some in this recipe to really amp up the nutrition.
what you need for the ahi tuna forbidden rice bowls
- forbidden rice
- red cabbage
- salad greens
- radishes
- cucumber
- carrot
- sprouts
- Safe Catch Ahi Tuna
FOR THE SAUCE
- coconut aminos (or tamari)
- maple syrup
- ginger paste
- minced garlic
- tapioca starch
For the ahi tuna I made a super quick ginger teriyaki style sauce to coat the tuna in before tossing on the rice bowls and veggies.
All you do is just let the sauce ingredients simmer in a small pot on the stove until it’s thickened, and then stir in canned ahi tuna.
Then you assemble the bowls with greens, rice, cabbage, radishes, cucumbers, carrots and sprouts.
Super simple and great for meal prep! Plus an awesome way to get in some extra plants in your meals too.
Oh and if you’re interested in buying Safe Catch tuna, definitely check out their store locator or buy online.
Easy Ginger Teriyaki Ahi Tuna Forbidden Rice Bowls {gluten-free}
Ingredients
For the rice bowls
- 1 cup cooked forbidden/black rice*
- 50 z can Safe Catch Ahi Tuna
- 1 cup shredded red cabbage
- 4 cups chopped romaine lettuce
- 4 radishes, thinly sliced
- 1 medium-large carrot, peeled into ribbons
- 1 medium cucumber, diced
- sprouts, optional
- sesame seeds, optional
ginger teriyaki sauce
- 3 TBSP coconut aminos of tamari
- 1 TBS maple syrup
- 1 tsp ginger paste
- 1/2 minced garlic
- 1 tsp tapioca flour or corn starch, can omit but helps to thicken quicker
Instructions
- Cook forbidden rice according to package instructions. Set aside once cooked.
- Meanwhile, prep the veggies in suggested ways above in the ingredients; set aside.
- Make the ginger teriyaki sauce: in a small pot over medium-high heat combine coconut aminos, maple syrup, ginger paste and minced garlic; allow mixture to come to a simmer for 2-3 minutes or until sauce has thickened. This is also where you can whisk in 1 tsp tapioca flour to thicken. Remove from heat.
- Open canned tuna, draining liquid, and transfer to bowl. Pour ginger teriyaki sauce over canned tuna and gently mash with fork to coat.
- Assemble bowls: Divide lettuce, rice, sliced radishes, diced cucumbers, carrot ribbons, shredded cabbage and ginger teriyaki ahi tuna between two bowls. Top with sesame seeds and sprouts if desired and enjoy.
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