You may have heard that tuna contains more mercury than some of its aquatic brethren (about 10.7 micrograms per three ounces of tuna, according to the FDA); however, you don’t have to avoid this versatile grocery staple altogether. To ensure you’re consuming a safe quantity, follow the guidelines set by the U.S. Environmental Protection Agency: Multiply your body weight in pounds by 0.045 to find out the maximum safe dose of mercury in micrograms.


  • 2 tbsp avocado oil mayonnaise (TRY: Primal Kitchen Mayo with Avocado Oil)
  • 1 tbsp sriracha
  • 1 tbsp avocado oil
  • 3 green onions, sliced, white/light green and dark green parts separated
  • 1 12-oz pkg frozen cauliflower rice
  • ¾ tsp sea salt, divided
  • 1 tbsp rice vinegar
  • 1 avocado, peeled, pitted and cubed
  • ½ English cucumber, halved lengthwise, sliced
  • 2 6.7-oz jars tuna fillets packed in olive oil, drained (TRY: Tonnino Ventresca Tuna in Olive Oil)
  • 1 small mango, peeled, pitted, cut into cubes
  • 1 tbsp toasted black sesame seeds (TRY: Simply Organic Black Sesame Seeds)


1. In a small cup, whisk together mayonnaise and sriracha.

2. In a large skillet on medium, heat oil. Add white/light green parts of onions; sauté 1 minute. Add cauliflower rice, season with two-thirds of salt and cook, stirring occasionally, until warmed through and tender, 5 to 7 minutes. Add vinegar; cook, stirring, until it evaporates, about 1 minute. Divide rice among bowls.

3. Divide avocado, cucumber, tuna and mango among bowls over rice. Drizzle with sriracha mayo. Season with remaining one-third of salt. Sprinkle with sesame seeds and dark green parts of onions

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 402
  • Carbohydrate Content: 21 g
  • Cholesterol Content: 50 mg
  • Fat Content: 61 g
  • Fiber Content: 7 g
  • Protein Content: 32 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 838 mg
  • Sugar Content: 12 g
  • Monounsaturated Fat Content: 43.5 g
  • Polyunsaturated Fat Content: 7 g