Recipe of the Week: Update: Tri-Color Tuna Fiesta Bowl

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This is a recipe I came up with on the fly and feeling in the mood for something with kidney beans and tuna. Sounds a little wacky but I was definitely feeling a bean need that day. I hesitate to call this a salad as it seems anything cold that is not a sandwich is a salad. Calling it a salad implies that it is a side dish and I really see this as a main dish. It's got good dose of protein and healthy fats. I am open to title suggestions.

Update: thank you to whomever sent the suggestion to change the recipe title to Colorful Tuna Fiesta Bowl. I love it and just tweeked the "color" idea a little. What do you think?

Tri-Color Tuna Fiesta Bowl
1 can corn, drained and rinsed
1 can kidney beans, drained and rinsed
1 large avocado (or two small), cut into chunks
1 can tuna packed in water, drained
2 Tbl. Seasoned rice vinegar (or to taste)

Instructions:
Place all ingredients in a large bowl and toss. How easy is that?
Makes about 3 servings.

Nutrition Facts per serving:
-345 calories
-24 grams protein
-12 grams fat
-1.7 grams sat fat
-9 grams unsaturated fat
-6 grams fiber
-580 milligrams potassium
-46 grams magnesium

Take note of the nice amount of potassium (and magnesium) you get from this recipe. Potassium is one mineral we need to be getting more of especially if we're not watching our sodium.

Substitute canned crab or salmon if you like. Those little baby shrimp would probably be good too. If you try salmon let me know how it turns out.

Have a fruit and veggie filled day!
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About the Author

Registered dietitian Andrea N. Giancoli is a nutrition advocate, consultant and educator.

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