Harvest Tuna Bowl

Everything tastes better when served in a bowl. Especially if it’s a bowl filled with roasted fall veggies, sweet apples, crunchy kale and wild-caught albacore tuna!



  • 2 cans (170g) Ocean’s Flaked White Albacore Tuna
  • 2 cups cooked quinoa, seasoned with salt and 2 tbsp rice vinegar 
  • 2 large beets
  • 1 large sweet potato
  • 2 large carrots
  • 2 cups kale, tough ribs removed
  • 1 apple, sliced
  • 1⁄2 cup pumpkin seeds, toasted
  • 1⁄2 cup dried cranberries
  • sprouts, for garnish

Miso-Tahini Sauce:

  • 2⁄3 cup tahini
  • 2 tbsp miso (shiro)
  • 2 tsp grated ginger
  • 2 cloves garlic 
  • 2 tbsp tamari
  • 4 tbsp Nonna Pia’s apple cider vinegar 
  • 1 tbsp honey
  • 8 tbsp warm water


  1. Preheat oven to 400F.
  2. Dice the root vegetables into 1 1⁄2 inch pieces, toss them in olive oil, salt and pepper and roast for 30-40 minutes on a lined baking sheet, or until soft.
  3. Chop the kale. Drizzle with olive oil, 1⁄2 tbsp apple cider vinegar and a pinch of salt. Massage with your hands to break down the kale. Let sit for 10 minutes.
  4. To make the sauce, add all ingredients to a bowl and whisk to combine.
  5. Build bowls with cooked quinoa, roasted veggies, kale, sliced apple, toasted pumpkin seeds and cranberry. Drizzle with miso-tahini sauce and garnish with sprouts.