The Desk-Side Tuna Avocado Bowl is a no-cook lunch built for the days your calendar runs the show. Creamy avocado, briny feta, and juicy tomatoes turn a humble can of tuna into something you actually look forward to at noon. It comes together in one bowl with pantry and fridge staples, so there is zero excuse to skip lunch.
About 8 minutes start to finish.
Per serving (makes 1): 430 cal · 34.7g protein · 13.9g carbs · 27.3g fat
Ingredients
- 5 oz canned tuna
- 1/2 cup avocado
- 1/2 cup cherry tomatoes
- 2 tbsp feta cheese
- 1/2 cup cucumber
- 1 tsp olive oil
- 1 tbsp lemon juice
Instructions
- Drain tuna and add to a bowl.
- Dice avocado, cucumber, and halve cherry tomatoes; add to bowl.
- Crumble feta over top.
- Drizzle with olive oil and lemon juice, toss gently, and enjoy.
Meal prep & storage
You can prep the cucumber and cherry tomatoes up to 3 days ahead and keep them in a sealed container in the fridge. Hold off on the avocado, feta, olive oil, and lemon until serving so the avocado stays green and the veggies stay crisp. This bowl is best fresh and not freezer-friendly, since the tomatoes and avocado turn watery once thawed.
Swaps
Canned salmon or shredded rotisserie chicken slide right in for the tuna without changing the vibe. Swap feta for goat cheese if that is what you have, or use diced olives for a dairy-free version that keeps the salty punch. If cherry tomatoes are out of season, try diced bell pepper for the same sweet crunch.
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