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Tuna Salad Grain Bowl

Struggle Meals - "Going With the Grain"

Prep Time
Cook Time


  • ½ cup quinoa
  • 1 cup water
  • 1 teaspoon kosher salt
  • 1 (5 ounces) can albacore tuna in water, drained
  • 1 ripe avocado, divided
  • 1 tablespoon mayo
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 tablespoons mayonnaise
  • 1 tablespoon miso
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • ¼ cup canola oil
  • 1 ½ cups green cabbage, shredded
  • 2 carrots, grated
  • ½ bunch radish, cut into matchsticks
  • 3 scallions


  1. Make the quinoa and tuna - In a saucepan on medium heat, add quinoa. Continuously stir until it begins to toast and smell nutty, about 5 minutes. Add the water and salt, then bring to a slow simmer. Cover and cook until water is absorbed about 30 minutes. Allow to cool.
  2. In a bowl, add tuna, half avocado, mayo, salt, and pepper. Mix, but keep slightly chunky. Set aside.
  3. Make the dressing and salad - In a small bowl, whisk mayonnaise, miso, vinegar, soy sauce, rice vinegar, and oil.
  4. In a large bowl, add cabbage, carrots, scallions, and radishes. Toss about ¾ of dressing in salad and mix together to combine.
  5. To assemble - In a new bowl, add half of the quinoa, half the dressed salad, and tuna salad. Top with slices of half an avocado. Drizzle remaining dressing, and enjoy.