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Spicy Tuna Rice Bowl

By chef Henry

This tuna rice bowl recipe is an easy dinner idea that’s ready in 20 minutes! A mashup of savory tuna, fresh cucumber, and spicy mayo makes a satisfying weeknight dinner that’s budget-friendly and high protein. 20 grams protein and $5 per serving!

Tuna Rice Bowl

As cookbook authors we’ve created countless rice bowl recipes, and here’s one that solves the weeknight dinner struggle—this spicy tuna rice bowl! It’s ready in just 20 minutes, making it perfect for those weeknights when you need a fast, healthy dinner that still delivers on flavor. (It’s inspired in part by the Korean concept of Chamchi Deopbap, mentioned in this New York Times article!)

We love creating balanced meals that don’t sacrifice on flavor, and this one hits all the right notes with perfectly seasoned tuna, crisp vegetables, and spicy mayo that brings everything together. The combination of protein, whole grains, and fresh produce is both satisfying and nutritious. We also like sprinkling with crispy fried onions like our salmon rice crunch bowls, an idea we got from Pinch of Yum (thanks, Lindsey!).

The best part? This easy dinner idea is budget-friendly since it uses pantry staples and canned tuna. It’s only $5 per serving and 20 grams protein per serving: which we think is a total win!

~Alex and Sonja

Alex and Sonja Overhiser -- A Couple Cooks
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Spicy Tuna Rice Bowl

Tuna Rice Bowl
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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Pescatarian
  • Diet: Gluten Free

Ingredients

  • 1 ½ cups white rice
  • 2 5-ounce cans tuna
  • ¼ cup mayonnaise
  • 1 tablespoon soy sauce
  • 1 teaspoon Dijon mustard
  • ½ teaspoon toasted sesame oil
  • 2 green onions, finely minced (plus 1 handful reserved for garnish)
  • 1 English cucumber, thinly sliced
  • Sesame seeds, for garnish
  • Crispy fried onions (purchased), for garnish (optional)
  • Sriracha or spicy mayo, to serve (a mix of 1 part Sriracha to 2 parts mayonnaise)

Instructions

  1. Cook the rice according to the package instructions (or see How to Cook White Rice).
  2. Drain the tuna and flake it with a fork. Stir in the mayonnaise, soy sauce, Dijon mustard, toasted sesame, and finely minced green onion.
  3. Place the tuna in a bowl with the rice, sliced cucumber, and more green onion. If desired, top with sesame seeds and crispy fried onions, and serve with spicy mayo. 

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