Products Used

Cauliflower Rice

Tuna Cauliflower Rice bowl

Looking for quick and healthy lunch ideas? Then look no further, our tuna Cauliflower Rice bowl recipe can be whipped up in just 15 minutes and is the perfect way to help you reach your five a day. Served with a sriracha mayo sauce, this is a great way to liven up midweek lunches or dinners.


2 bags Green Isle Cauliflower Rice

1 tin of Tuna, drained

50 grams Green Isle peas

50 grams Green Isle sweetcorn

½ cucumber, thinly sliced

1 Spring onion, sliced

1 Avocado, halved, de-stoned and sliced

1 Lime, cut into wedges

2 nori sheets, cut into smaller pieces



For the sauce:

2 tablespoons Sriracha

75 grams Mayonnaise


  1. Begin by cooking the Green Isle Cauliflower Rice by placing into a pan with a small amount of vegetable oil and cooking until thoroughly defrosted and warmed through. Set aside.
  2. Cook the Green Isle peas and sweetcorn in boiling salted water for 4 minutes then drain and sweat aside.
  3. Mix the sriracha and mayo together and add a squeeze of lime.
  4. To assemble, place the cauliflower rice, tuna, peas and sweetcorn, sliced cucumber, avocado, nori and spring onions in a bowl and drizzle with the sriracha dressing. Squeeze over more lime and add a few coriander leaves, if desired.

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