Tieghan Gerard'S

Mediterranean Tuna Bowl with Avocado Goddess Sauce

As seen on Half Baked Harvest




  • 2 cans (2.5 oz. each) Portofino Solid Yellowfin Tuna in Extra Virgin Olive Oil
  • ½ cup oil-packed sun-dried tomatoes
  • ½ cup pitted olives
  • ¼ cup each fresh dill and basil
  • 1 Persian cucumber, chopped
  • Crushed red pepper flakes, to taste
  • Black pepper, to taste


  • Quinoa
  • Green lentils
  • Roasted baby potatoes
  • Feta cheese

Avocado goddess sauce:

  • 1 avocado, halved
  • ¼ cup plain Greek yogurt
  • 1 cup fresh cilantro
  • ½ cup fresh basil
  • 1 jalapeño, halved and seeded
  • Juice from 1 lemon
  • 1 tsp. cumin
  • Kosher salt, to taste


  1. To make the salad, mix all of the ingredients in a bowl.
  2. To make the sauce, combine everything in a blender, and blend until smooth.
  3. For the bowls, combine the quinoa, green lentils, roasted baby potatoes and feta cheese.
  4. To serve, spread the goddess sauce onto plates. Add the bowl ingredients, and top with the salad.

Nutritional facts vary based on the amount and variety of ingredients used.