Tuna Buddha Bowl


1 cup red quinoa, cooked
½ cup Pastene Extra Virgin Olive Oil
1 lemon, juiced
2 Tbsp fresh oregano
2 Tbsp fresh basil, sliced into strips
salt and pepper to taste
1 egg, hard boiled
2 cups red cabbage, sliced
1 5 oz can Pastene Tuna in olive oil
1 cup Pastene Chickpeas, drained and rinsed
½ cup Pastene Sliced Ripe Olives, drained
1 yellow bell pepper, diced
1 cup Pastene Fired Roasted Diced Tomatoes, drained
1 cup English cucumber, chopped
½ cup Pastene Marinated Mushrooms
½ avocado, sliced
fresh basil and oregano for garnish


  • Cook the quinoa according to the package instructions. 
  • Whisk the olive oil, lemon juice, oregano, basil, salt and pepper in a medium bowl to make the dressing.
  • Shell and slice the hard boiled egg in half.
  • Create a base layer of cabbage on the bottom of the bowl and place the tuna with oil in the center of the bed of cabbage. 
  • Add the egg, olives, pepper, tomatoes, cucumber and mushrooms around the tuna decoratively. Refrigerate until ready to serve.
  • Just before serving, add the sliced avocado, additional fresh herbs and drizzle the dressing over the contents of the bowl.

Product Used

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