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Two cans of Safe Catch Elite Wild Tuna

Thanksgiving Harvest Tuna Bowl

A colorful autumn bowl featuring flaky wild tuna, roasted sweet potatoes, Brussels sprouts, quinoa, pomegranate, and maple-Dijon dressing.

Serves:

4

Prep Time:

15 mins

Cook Time:

25 mins

Thanksgiving Harvest Tuna Bowl

Ingredients

  • 2 (5 oz) cans Safe Catch Elite Wild Tuna, Do Not Drain
  • 1 cup dry quinoa (makes about 3 cups cooked)
  • 2 cups Brussels sprouts (about 8 oz), trimmed and halved; quarter unusually large sprouts
  • 2 medium sweet potatoes (about 1 lb total), peeled and diced into uniform ½-inch cubes
  • 3 cups baby spinach or mixed greens, washed and dried
  • ½ cup pomegranate seeds
  • ¼ cup chopped toasted pecans
  • 2 tbsp olive oil
  • Salt and pepper, to taste

MAPLE-DIJON DRESSING

  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • Pinch of salt and pepper

Tools you'll need

  • Oven
  • Large rimmed sheet pan (about 13 × 18 inches; a second if needed)
  • Fine-mesh sieve
  • Small saucepan with lid
  • Fork
  • Whisk
  • Mixing bowl
  • Knife

Instructions

  1. Heat oven to 425°F. Toss Brussels sprouts and sweet potatoes with the 2 tbsp roasting oil, salt, and pepper. Spread in a single uncrowded layer on a large rimmed sheet pan; use a second pan if needed. Roast 20–25 minutes, turning once, until browned and tender; extend the time if needed.
  2. While vegetables roast, rinse quinoa in a fine-mesh sieve. Cook with 2 cups water, or the amount specified on its package, for about 15 minutes. Rest covered off the heat for 5 minutes, then fluff. Measure the finished yield; aim for about 3 cups cooked.
  3. Whisk all dressing ingredients until emulsified.
  4. Open tuna: Do Not Drain. Flake until all natural juices are incorporated. Divide greens, quinoa (about ¾ cup each), and roasted vegetables among four bowls. Divide the full contents of both tuna cans equally among the bowls.
  5. Top with pomegranate seeds and toasted pecans. Drizzle with maple-Dijon dressing.

SERVING SUGGESTION

Serve slightly warm or at room temperature. Pack dressing separately if meal-prepping.

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