Tuna ‘Rice’ Bowl

Tuna rice bowl is one of my kids’ favorite go-to meals. It is simple: over a bed of steamed rice, add canned, drained tuna. Generously cover with lemon (for my daughter) or soy sauce (for my son) and serve with their favorite veggies.

I enjoy a slightly different take on it. This paleo version substitutes cauliflower for rice, and I add flavor to the tuna using Mediterranean flavors and of course, a little mayo.

Ingredients (serves 2):

  • 3 cups cauliflower
  • 1/4 cup julienned sundried tomatoes
  • 1 cup marinated artichoke hearts, drained and diced
  • 1/4 cup green or kalamata olives, cut in half
  • 3 tablespoons lemon juice
  • 2 tablespoons mayo
  • 1 7-oz. can of tuna, drained
  • Salt and cayenne to taste

Blanch the cauliflower for 6 minutes, until it is just tender. Then set aside.

I

Gather the other ingredients to assemble in a medium-sized bowl: Sundried tomatoes

Artichoke hearts

Olives

Lemon Juice

Mayo

Give them a stir before adding the tuna.


Loosely chop the cauliflower and set half of it in the bottom of a serving bowl.


Pour about half of the tuna mixture on top. Finish with a dash of salt, and a dusting of cayenne to bring it all together. Enjoy!