Spicy Lemon-Tuna & Veggie Rice Bowl

Name: Spicy Lemon-Tuna & Veggie Rice Bowl
Total time: 20 min
Yield: 1 people
Ingredients: 0.33 cup Jasmine Rice; 1 tbsp Olive Oil; 0.5 count Onion; 2 count Garlic; 1 count Red Chili; 1 count Bell Peppers; 1 count Tomatoes; 4 oz Canned Tuna; 2 tbsp Black Olives; 0.5 count Lemon

Pescatarian • Dairy-Free • Gluten-FreeUnder 30 MinsHigh Protein • Low Calorie • BalancedLunch • DinnerMediterranean

Easy

20min

380kcal

1person

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A light, protein-packed Mediterranean-inspired skillet cooked with vibrant fresh vegetables and served over fluffy rice.

This Spicy Lemon-Tuna & Veggie Rice Bowl is the perfect answer when you want a healthy, satisfying meal without reaching for pasta. We are combining high-protein canned tuna with your fresh, colorful bell peppers and juicy tomatoes for a beautifully balanced dish. The addition of fresh red chili gives it a gentle kick, while a squeeze of fresh lemon brings a bright, zesty Mediterranean flair. By serving this warm, savory mix over fluffy rice instead of heavy noodles, you get a comforting bowl that is low in calories but incredibly filling. Quick to make and packed with vibrant flavors, this Spicy Lemon-Tuna & Veggie Rice Bowl will become a regular in your healthy dinner rotation!

Ingredients

50 g Jasmine Rice (about ⅓ cup dry)
1 tbsp Olive Oil
0.5 count Onion (half an onion, chopped)
2 count Garlic (2 cloves, minced)
1 count Red Chili (1 small chili, finely sliced)
1 count Bell Peppers (1 medium pepper, diced)
1 count Tomatoes (1 medium tomato, diced)
120 g Canned Tuna (1 can, drained)
30 g Black Olives (about 2 tbsp sliced)
0.5 count Lemon (half a lemon, juiced)

Instructions

1
Rinse the Jasmine Rice under cold water, then cook it in a small pot according to your preferred method until fluffy.
2
While the rice cooks, heat the Olive Oil in a skillet over medium heat.
3
Add the chopped Onion, minced Garlic, and sliced Red Chili. Sauté for about 2-3 minutes until fragrant and softened.
4
Stir in the diced Bell Peppers and Tomatoes, cooking for another 4-5 minutes until the vegetables are tender.
5
Fold in the drained Canned Tuna and sliced Black Olives. Let everything warm through for 2 minutes.
6
Remove the skillet from the heat and squeeze the juice from the Lemon over the mixture. Stir well.
7
Serve the warm Mediterranean tuna and vegetable mix immediately over a bed of the cooked Jasmine Rice.

Chef's Tips

•If you prefer a milder dish, simply remove the seeds from the red chili before slicing.
•Cooking the rice in chicken or vegetable stock instead of water is an easy way to add a lot of extra savory flavor.

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Recipe By

Kitchen Buddy Chef