Tuna Curry Bowl with Cauliflower Rice

Name: Tuna Curry Bowl with Cauliflower Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving
Ingredients: 1 Tablespoon coconut oil; 1 teaspoon grated ginger; 2 cloves garlic; 1 Tablespoon yellow curry powder; 1 15 oz Can coconut milk; 1 Tablespoon coconut aminos or tamari; 1 Tablespoon lime juice; 1/4 teaspoon cayenne; 1 teaspoon Turmeric; 1/4 teaspoon black pepper; 1 16 oz bag frozen stir-fry veggies; 1 12 oz bag frozen cauliflower rice; 2 5 oz cans Genova Yellowfin Tuna in Extra Virgin Olive Oil with Sea Salt; 3 green onions; 1/4 cup cilantro; 1/4 cup cashews; Sriracha

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4
Calories
513 kcal
Course
Lunch
Cuisine
American

Tuna Curry Bowl with Cauliflower Rice

Odette Barnes

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This simple tuna curry bowl is made with pantry/freezer staples and comes together in less than 20 minutes so it’s perfect for a quick and healthy weeknight meal! Paleo, grain-free, gluten-free and low-carb.

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Ingredients

Servings

1 Tablespoon coconut oil
1 teaspoon grated ginger
2 cloves garlic minced
1 Tablespoon yellow curry powder
1 15 oz Can coconut milk regular or lite
1 Tablespoon coconut aminos or tamari
1 Tablespoon lime juice
1/4 teaspoon cayenne
1 teaspoon Turmeric
1/4 teaspoon black pepper
1 16 oz bag frozen stir-fry veggies
1 12 oz bag frozen cauliflower rice cooked according to package
2 5 oz cans Genova Yellowfin Tuna in Extra Virgin Olive Oil with Sea Salt drained
3 green onions greens only, chopped
1/4 cup cilantro chopped
1/4 cup cashews chopped
Sriracha optional

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Instructions

Heat coconut oil in a large skillet over medium high heat. Add ginger and garlic and sauté until fragrant, about 3-4 minutes. Add stir-fry veggies and cook for another 3-4 minutes. Stir in spices (curry powder, turmeric, cayenne and black pepper) and then add coconut milk, coconut aminos, and lime juice into the skillet as well.
Continue stirring and bring mixture to light boil. Reduce heat and stir in tuna. Cook additional 1-2 minutes until just heated through. Serve tuna curry over cooked cauliflower rice. Garnish each portion with green onion, cilantro and cashews. Top with sriracha (or your favorite hot sauce) and enjoy!