Go Back
–+ servings
Tuna Avocado Brown Rice Bowls
Print Recipe
5 from 5 votes

Tuna Avocado Brown Rice Bowls

This simple tuna salad is tossed with avocado, cucumber, feta, red onions, herbs and a zippy lemon-sumac dressing and served over rice. See notes above for potential ingredient add-ins or substitutes.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: 30 minute, gluten free
Servings: 3 to 4 servings
Author: Ali

Ingredients

Tuna Avocado Rice Bowl Ingredients

  • 1 1/2 cups uncooked brown rice
  • 3 ounces feta cheese crumbled
  • 2 (5-ounce) cans tuna packed in oil drained
  • 2 medium avocados diced
  • half of an English cucumber diced
  • half of a small red onion very thinly sliced
  • 1/4 cup chopped fresh dill loosely packed

Sumac Dressing Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon each: fine sea salt freshly-ground black pepper, ground cumin, ground sumac

Instructions

  • Cook the brown rice. Cook the brown rice however you prefer, either on the stovetop, in the Instant Pot or in a rice cooker (per appliance instructions).
  • Make the dressing. Whisk all ingredients together in a bowl (or shake together in a sealed jar) until emulsified.
  • Make the tuna salad. Add the feta, drained tuna, avocado, cucumber, red onion and dill to a large mixing bowl. Drizzle evenly with the dressing, then toss gently until evenly combined.
  • Serve. Serve immediately over brown rice, garnished with extra feta, dill, ground sumac and black pepper if desired.