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Tuna Buddha Bowl

  • Type: Dinner
  • Servings: 4
  • Prep Time: 15 mins
  • Cook TIme: 20 mins

Find some inner peace in a bowl of zen.



For Dressing

1/3 cup tahini 

3 TB fresh lemon juice

3 TB maple syrup or honey 

1 TB olive oil or neutral oil 

1 TB soy sauce or tamari (if GF)

1 tsp of fresh grated ginger 

1 clove or garlic finely chopped

Salt and pepper to taste

Bowl Toppings

2 cups of cooked brown rice, farro or quinoa 

1 package of pre roasted beets, chopped 

8 – 10 kale leaves finely chopped 

1 can of chickpeas, cannellini or black beans 

1 jar of Tonnino Ventresca Tuna, drained 

¼ cup of fresh chopped herbs (any combination of parsley, basil or dill) 

4 hard boiled eggs 

1 lemon juiced 

3 TB of olive oil 

Salt and pepper


For Dressing

Mix all ingredients, season with salt and pepper in a blender or use a hand blender and set aside in the refrigerator. If mixed by hand the dressing will be more textured. If dressing is too thick slowly add in a tiny bit of water one tsp at a time to thin to desired consistency 

For Bowl

Place chopped kale into a bowl and add ½ lemon juice, 2 TB olive oil and ½ tsp of salt and pepper. Massage kale leaves with lemon juice and olive oil mixture until leaves have softened (about 2 minutes) 

Place tuna in a bowl with 2 TB of fresh chopped herbs, remaining lemon juice and 1 TB of olive oil and mix together 

Divide cooked rice evenly in the bottom of 4 bowls 

Divide remaining ingredients in all four bowls including kale and top with tuna mixture 

Drizzle with dressing and enjoy! 


Using pre-packaged items like pre-roasted beets or pre cooked beans helps cut the cooking time down and makes this a great week night meal or easy lunch! For a fun twist try using pre-roasted chickpeas for extra crunch!

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