Spicy Tuna Bowls

<article> <section> <p align="justify">Cheap, easy, filling, <i>and</i> flavorful, these bowls make a great alternative to a sad desk salad for a working lunch. There’s no starchy white rice, beans, or soy to cause digestive distress or derail your diet. Instead, it’s all about healthy fats, flavor-packed ingredients, and delicious protein. The quick pickle process for the veggies enhances their crunch and adds texture to the dish while also adding a jolt of sweet-tangy flavor.</p> <h2>Delicious Daikon</h2> <p align="justify">Resembling a giant white carrot, daikon is a winter vegetable that hails from East and Southeast Asia. Popular in Japanese cuisine, it has a mild radish flavor and a juicy, crisp texture. Very low in carbs, this versatile veggie has many uses—both its root and leaves are edible. Daikon has a host of health benefits, too. It’s loaded with enzymes like amylase and esterase. Both help your body break down and utilize other nutrients. It’s also a potent anti-inflammatory, helping to ease muscle pain and joint aches. Daikon is extremely high in Vitamin C, giving your immune system a boost by stimulating the production of white blood cells. Further, it helps speed tissue repair and healing. </p> <h2>Chicken of the Sea</h2> <p align="justify">Canned tuna is an underrated pantry hero. Tuna is an inexpensive way to get more fish into your diet. Bursting with healthy omega-3 fatty acids, it can enhance cognitive performance and lower inflammation. Although oil-packed tuna is higher in calories than the water-packed version, it’s also loaded with flavor. Those extra good fats can protect your heart health, especially if you choose line-caught tuna packed in olive oil.</p> </section> <hr class="divider-15 divider-thick mx-auto"> <section class="recipe"> <h2 itemprop="name" align="center">Spicy Tuna Bowls</h2> <div class="prep"> <span> <meta itemprop="prepTime" content="PT15M">Prep Time: 15 minutes</span> <span> <meta itemprop="cookTime" content="PT5M">Cooking Time: 5 minutes</span> <span> <meta itemprop="recipeYield">Serves: 4 </span> </div> <h3>Ingredients:</h3> <ul class="ingredients no-bullet"> <li itemprop="recipeIngredient">1 medium daikon radish </li> <li itemprop="recipeIngredient">1 medium cucumber </li> <li itemprop="recipeIngredient">¼ cup apple cider vinegar</li> <li itemprop="recipeIngredient">½ teaspoon monk fruit sweetener</li> <li itemprop="recipeIngredient">1 teaspoon salt</li> <li itemprop="recipeIngredient">1 red bell pepper </li> <li itemprop="recipeIngredient">2 (5-ounce) cans chunk light tuna in oil</li> <li itemprop="recipeIngredient">2 avocados</li> <li itemprop="recipeIngredient">4 cups cauliflower rice, steamed</li> <li itemprop="recipeIngredient">½ bunch fresh cilantro, chopped</li> <li itemprop="recipeIngredient">Juice and zest of 1 large lime (about 2 tablespoons of juice and 1 teaspoon zest)</li> <li itemprop="recipeIngredient">4 tablespoons chili-garlic sauce </li> <li itemprop="recipeIngredient">1 bunch green onions, sliced thin</li> <li itemprop="recipeIngredient">1 tablespoon toasted sesame seeds</li> </ul> <hr class="divider-50 divider-medium"> <h3>Instructions:</h3> <ol itemprop="recipeInstructions"> <li><p align="justify">Peel the daikon radish. Cut into 1” matchsticks.</p></li> <li><p align="justify">Wash the cucumber; leaving the peel on, cut lengthwise and then slice into thin half-moons.</p></li> <li><p align="justify">In a large glass bowl, mix together the cider vinegar, monk fruit sweetener, and salt. Add the daikon and cucumber and stir to mix well. Set aside and allow to marinate for at least 15 minutes.</p></li> <li><p align="justify">Meanwhile, seed the bell pepper, then cut into strips about ¼” wide by 1” long.</p></li> <li><p align="justify">Drain about half the oil from each can of tuna.</p></li> <li><p align="justify">Mash the avocados into a chunky spread. Season with salt and pepper to taste.</p></li> <li><p align="justify">In a large bowl, toss the steamed cauliflower rice with the cilantro, lime juice, and lime zest.</p></li> <li><p align="justify">Drain the pickling liquid from the daikon mixture.</p></li> <li><p align="justify">Add 1 cup of cilantro-lime cauliflower rice to each of 4 bowls. Top with ¼ of the tuna, ¼ of the pepper, ¼ of the quick-pickled daikon and cucumber mixture, and ¼ of the avocado spread.</p></li> <li><p align="justify">Drizzle with a bit of the oil from the tuna, then drizzle with 1 tablespoon of chili-garlic sauce per bowl. To serve, sprinkle with green onions and toasted sesame seeds.</p></li> </ol> </section> </article>