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Tuna Buddha Bowl


Serves 3
1 1/2 cupscooked and cooled red quinoa
1 5oz canPastene Tonno
1hard-cooked egg halved
1/4yellow pepper cut in strips
1/4 cupshredded raw red cabbage
1/4 cupdiced cucumber
1/4 cupdrained and rinsed Pastene White Kidney Beans
1/4 cupPastene Sliced Black Olives, chopped
1/4 cupPastene Sliced Jalapeño Peppers
black sesame seeds for garnish
Lemon oregano vinaigrette
1/4 cupPastene Extra Virgin Olive Oil
juice of 1/2 lemon
2 Tbspchopped fresh oregano
salt and pepper to taste


  • Put your base ingredient, 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.
  • Enjoy!

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