Meal Type, Salads, Entrées

Healthy Albacore Buddha Bowl

The next time you think there’s nothing in the house, try a Buddha bowl—you probably have all the ingredients on hand.


Original recipe courtesy of The View From Great Island.

5 5 0

Absolutely adore the yellowfin tuna with olive oil. I can eat it straight without adding any extras, it also is extremely healthy! I never knew I could LOVE tuna, especially without mayo!

5 5 0

REALLY enjoyed Genova's Yellowfin Tuna in Olive Oil. Firm, flavorful and filling! Unique packaging! #GenovaSeafood

Fort Collins, Colorado
5 5 0

Wow!! First time buyer, and I’ll never go back to other company. Light, flaky and moist yet flavorful. Albacore Tuna with Olive Oil is delicious. Genova is my new brand in seafood.

Utica, New York
5 5 0

I just tried Genova tuna in oil for the first time. I have to say it is some of the freshest tasting tuna I have tried. I am hooked! #GenovaSeafood

San Antonio, Texas
5 5 0

Love it. Best tuna that we can get in the U.S. Closest thing to the freshness of the tuna we bring back from Italy.

Waterbury, Connecticut
5 5 0

Hands down the best canned tuna I've ever had. Always in nice meaty chunks, and the taste is out of this world.

Del Norte, Colorado
6 5 5 0

Ingredients

  • 1 1/2 cups cooked and cooled red quinoa
  • 1 (5-ounce) can of Genova Wild Caught Albacore Tuna, undrained
  • 1 hard cooked egg, halved
  • 1/4 yellow pepper, cut in strips
  • 1/4 cup shredded raw red cabbage
  • 1/4 cup diced cucumber
  • 1/4 cup drained and rinsed garbanzo beans
  • 1/4 cup black olives, chopped
  • 1/2 hot red pepper (or jalapeno) thinly sliced
  • black sesame seeds for garnish

Dressing

  • 1/4 cup extra virgin olive oil
  • juice of 1/2 lemon
  • 2 tbsp chopped fresh oregano
  • salt and pepper to taste

Directions

  1. Put the quinoa into a small bowl.
  2. 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.
  3. Arrange the rest of the ingredients around the edges of the bowl.
  4. Whisk together the olive oil, lemon juice, oregano, and salt and pepper (the amounts above are for one salad) for the dressing and drizzle over everything.
  5. ​You can package these bowls in layers in a mason jar for a cute portable lunch. You could also do this is a broad, shallow salad bowl for a crowd, I think it would be great to serve at a luncheon or brunch.