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Albacore Buddha Bowls
Quick and easy Albacore Tuna Buddha Bowls are packed with flavor, protein, and vibrant nutrition.
Course:
dinner, lunch
Cuisine:
American
Author:
Sue Moran
Ingredients
farro albacore bowl
1 1/2
cups
cooked and cooled farro
1 5-
ounce
can Genova Wild Caught Albacore Tuna
don't drain
1/4
cup
canned white beans
drained and rinsed
1/4
cup
black olives
rough chopped
1
small golden beet
roasted and cut in wedges
a spoonful of olive tapenade
1/4
cup
roasted red peppers
a handful of watercress
fresh herbs for garnish
red quinoa albacore bowl
1 1/2
cups
cooked and cooled red quinoa
1 5-
ounce
can of Genova Wild Caught Albacore Tuna
don't drain
1
hard cooked egg
halved
1/4
yellow pepper
cut in strips
1/4
cup
shredded raw red cabbage
1/4
cup
diced cucumber
1/4
cup
drained and rinsed garbanzo beans
1/4
cup
black olives
chopped
1/2
hot red pepper
or jalapeno thinly sliced
black sesame seeds for garnish
lemon oregano vinaigrette
1/4
cup
extra virgin olive oil
juice of 1/2 lemon
2
Tbsp
chopped fresh oregano
salt and pepper to taste
Instructions
Put your base ingredient, farro or quinoa, into a small bowl.
Remove the tuna from the can and place it in the middle of the bowl. There's no need to drain the tuna since it's packed in olive oil.
Arrange the rest of the ingredients around the edges of the bowl.
Whisk together the dressing ingredients (the amounts above are for one salad) and drizzle over everything.