Serves 4

If you think tuna salad always involves mayonnaise, prepare to have your mind blown! Canned tuna, or salmon if you prefer, is the perfect match for a light, bright lime and chili dressing. Tangy, meaty, chewy, and spiked with crunchy sweet pickles, this will wake up your palate and fuel you through a productive afternoon. This is a good lunchbox bowl—just toss it when you’re ready.


  • 1/4 cup fresh lime juice
  • 2 tablespoons sugar
  • 2 tablespoons soy sauce
  • 1 medium red jalapeño, seeded and chopped
  • 4 (5-ounce) cans tuna in oil (save the juices)
  • 2 medium scallions, chopped and divided
  • 4 cups cooked brown rice
  • 2 cups finely shredded cabbage
  • 12 small sweet pickles
  • 1/4 cup cilantro leaves, torn


First, make the dressing. In a cup, stir the lime juice, sugar, soy sauce, and red jalapeño. Reserve 2 tablespoons of the tuna liquid and drain the tuna. Incorporate the liquid into the dressing and stir.

Put the tuna in a medium bowl and break it up, if needed, and drizzle with 1/4 cup of the dressing. Add half the scallions, and toss to mix.

In each bowl, place 1/4 of the rice, drizzle with remaining dressing, and arrange the prepared tuna, cabbage, and sweet pickles on top. Garnish with the remaining scallions and cilantro leaves. Serve.

Reprinted with permission from Great Bowls of Food: Grain Bowls, Buddha Bowls, Broth Bowls, and More by Robin Asbell, copyright © 2016. Published by Countryman Press.