Quick lemon pepper tuna rice bowl

The ever-popular poke bowl gets a budget-friendly makeover with this lemon pepper tuna rice bowl recipe. Canned tuna is the key to making this trendy meal kind on your pocket (and seriously tasty)

By Jo Wilcox
  • 5 mins preparation
  • 10 mins cooking
  • Serves 2
  • Print
This recipe first appeared in Food magazine.
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  • 1 tablespoon sesame oil
  • 1 clove garlic, finely sliced
  • 1 cup shelled edamame beans
  • 1 bunch green beans, cut into bite-sized pieces
  • 250 gram precooked wild or brown rice
  • zest and juice of 1 lemon
  • salt and black pepper
  • 1 tablespoon miso paste
  • 1/2 cup boiling water
  • 1 small red onion, finely sliced
  • 1 tablespoon chopped chives
  • 185 gram canned lemon pepper flavour tuna
  • 1/4 cup pink ginger, 1 teaspoon black sesame seeds, and lemon, to serve


  • 1
    Heat the sesame oil and sauté the garlic, edamame beans, green beans and rice until tender and warmed through. Add the lemon zest and squeeze over the juice; season to taste.
  • 2
    In a medium bowl, combine miso paste and boiling water; mix well. Add red onion, chives and tuna; toss together.
  • 3
    Serve the warm rice in shallow bowls and top with the miso lemon pepper tuna. Garnish with pink ginger, black sesame and fresh lemon, to serve.


  • You can also make this with 250g precooked noodles, such as udon, instead of rice. Black sesame seeds have their hulls intact, whereas white have them removed. PER SERVE Energy 579kcal, 2425kj • Protein 28g • Total Fat 21g • Saturated Fat 3.5g • Carbohydrate 63g • Fibre 11.5g • Sodium 651mg