Tuna Taco Bowl
The apple radish slaw enhances the taco seasoning in this tuna taco bowl foodservice recipe.
Ingredients
Bowl
- 2 tbsp extra virgin olive oil
- 1 (66.5 oz) can Chicken of the Sea® Solid White Albacore Tuna, Low Sodium, drained
- 3 tbsp taco seasoning
- 3 qt cooked quinoa
- 1 cup cilantro
- 1/2 cup lime juice
- 2 heads of romaine lettuce, chopped
- 6 cups cooked black beans
- 1 1/2 cups guacamole
- apple radish slaw
Apple Radish Slaw
- 8 oz granny smith apples, shredded
- 8 oz red cabbage, shredded
- 6 oz radishes, julienned
- 1/2 cup Greek yogurt
- 1/3 cup orange juice
- 1 tbsp apple cider vinegar
- salt to taste
Nutrition Facts
calories
310
total fat
8g
saturated fat
1g
trans fat
0g
cholesterol
30mg
sodium
350mg
total carbohydrates
36g
fiber
8g
total sugars
4g
added sugars
0g
protein
24g
vitamin d
6% DV
calcium
6% DV
iron
15% DV
potassium
15% DV
Instructions
- Prepare apple radish slaw by combining ingredients in large bowl. Refrigerate for at least 2 hours. Set aside.
- Heat olive oil in sauté pan over medium heat.
- Combine tuna and taco seasoning; add to pan. Cook for 5 minutes.
- In a large bowl, combine quinoa, cilantro, and lime juice.
- Add a cup of lettuce, 1⁄2 cup quinoa, 1⁄4 cup black beans, 1⁄4 cup slaw, and 2 ounces tuna to each serving bowl.
- Top each bowl with one tablespoon of guacamole.
Nutrition Facts
calories
310
total fat
8g
saturated fat
1g
trans fat
0g
cholesterol
30mg
sodium
350mg
total carbohydrates
36g
fiber
8g
total sugars
4g
added sugars
0g
protein
24g
vitamin d
6% DV
calcium
6% DV
iron
15% DV
potassium
15% DV
