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Easy Canned Tuna Poke Bowl

Quick to prep and easy on your budget, this canned tuna poke bowl is a great at-home version of a restaurant favorite.
Prep Time10 mins
Cook Time25 mins
Servings: 4

Ingredients

For the sriracha aioli:

  • 1/2 c. mayonnaise
  • 1 Tbsp. sriracha sauce
  • 2 tsp. lemon juice
  • 1/4 tsp. garlic powder
  • salt, to taste

For the poke bowls:

  • 1 1/2 c. dry white rice
  • 10 oz. frozen edamame
  • 5.3 oz. can albacore tuna packed in water, drained
  • 6 oz. can white crab meat, drained
  • 1 c. shredded carrot
  • 1 c. cucumber, diced
  • fried onions, for garnish
  • sesame seeds, for garnish
  • sliced green onions, for garnish

Instructions

Make the sriracha aioli:

  • In a measuring cup, whisk together all ingredients. Refrigerate until ready to use.

Make the bowls:

  • In a large pot, make rice according to package directions. Meanwhile, microwave edamame according to package directions and prep all other ingredients.
  • Assemble 4 individual bowls, dividing rice, edamame, tuna, crab, carrot, and cucumber among all. Garnish with fried onions, sesame seeds, and green onions. Top with sriracha aioli.

Notes

A Love Letter to Food original recipe.