Mexican Tuna Bowls with Avocado
- 35 mintotal time
- $3.20£2.88a serving
- 513525calories
- 2732 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Tuna and black beans simmered with tomato, pepper and onion, on lettuce with avocado and tortilla crisps.
Ingredients
Serves 4.
- 8 corn tortillas
- 1 yellow onion, finely chopped
- 1 bell pepper, green, diced
- 2 garlic cloves
- 4 tomatoes, diced
- 3 (5 oz) cans tuna, drained
- 1 (15 oz) can black beans, drained and rinsed
- 2 limes
- 2 avocados
- ½ iceberg lettuce, shredded
- ½ bunch cilantro
- 3 tbsp vegetable oil
- salt, to taste
- black pepper, to taste
Contains: fish. Check the label: wheat (gluten), soy. Always read the labels if you cook for someone with an allergy.
Method
- Cut the corn tortillas into thin strips. Heat 2 tablespoons of the vegetable oil in a large frying pan on medium-high heat and fry the strips in two batches for 2–3 minutes, stirring, until golden and crisp. Drain on absorbent paper and sprinkle with salt.
- Add the rest of the oil to the pan and cook the yellow onion and bell peppers for 5 minutes until soft. Add the garlic, chopped, and cook for 1 minute.
- Stir in the tomato and cook for 3–4 minutes until saucy, then fold in the tuna in large flakes with the black beans and heat through for 2 minutes. Season with salt, black pepper and the juice of half a lime.
- Slice the avocado. Divide the shredded lettuce between bowls, spoon over the tuna mixture and top with the avocado, tortilla crisps, chopped cilantro and the remaining lime in wedges.
Leftovers: The tuna mixture keeps in the fridge for 2 days; reheat until piping hot. Keep the tortilla crisps in an airtight box.
Ingredients
Serves 4.
- 8 corn tortillas
- 1 onion, finely chopped
- 1 pepper (red, yellow or green), green, diced
- 2 garlic cloves
- 4 tomatoes, diced
- 3 × 145 g tins tuna, drained
- 1 × 400 g tin black beans, drained and rinsed
- 2 limes
- 2 avocados
- ½ iceberg lettuce, shredded
- ½ bunch coriander
- 3 tbsp vegetable oil
- salt, to taste
- black pepper, to taste
Contains: fish. Check the label: gluten, soya. Always read the labels if you cook for someone with an allergy.
Method
- Cut the corn tortillas into thin strips. Heat 2 tablespoons of the vegetable oil in a large frying pan on medium-high heat and fry the strips in two batches for 2–3 minutes, stirring, until golden and crisp. Drain on absorbent paper and sprinkle with salt.
- Add the rest of the oil to the pan and cook the onion and peppers for 5 minutes until soft. Add the garlic, chopped, and cook for 1 minute.
- Stir in the tomato and cook for 3–4 minutes until saucy, then fold in the tuna in large flakes with the black beans and heat through for 2 minutes. Season with salt, black pepper and the juice of half a lime.
- Slice the avocado. Divide the shredded lettuce between bowls, spoon over the tuna mixture and top with the avocado, tortilla crisps, chopped coriander and the remaining lime in wedges.
Leftovers: The tuna mixture keeps in the fridge for 2 days; reheat until piping hot. Keep the tortilla crisps in an airtight box.
Nutrition per serving
| Calories | 513 |
|---|---|
| Protein | 27 g |
| Carbohydrate | 54 g |
| Fat | 24 g |
| Sodium | 384 mg |
| Calories | 525 |
|---|---|
| Protein | 32 g |
| Carbohydrate | 44 g |
| Fat | 26 g |
| Sodium | 417 mg |
Worked out from the ingredients, 558 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $3.20 a serving in the US (range $2.45–$4.24) and £2.88 in the UK (range £2.20–£3.81). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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