Healthy Wild Rice Bowl with Tenorio Tuna, Chick Peas, and Veggies
Tenorio Tuna Makes this Wild Rice Bowl a Perfect Ten
A desk-friendly lunch that feels like you actually tried. This bowl layers crunchy veggies, nutty wild rice, and bright, lemon-kissed Azorean tuna into something genuinely satisfying. No sad deli salads, no mystery dressings. It’s the kind of meal that makes your coworkers say “wait… what is that and why does it smell so good?”
Make the rice ahead of time, keep a tin of Tenório at the ready, and you’ve got a protein-packed, Mediterranean-leaning meal in minutes. We shipped this tin to members in our September 2025 Tinned Fish Club box!
Ingredients for Our Perfect "Ten" Wild Rice and Tuna Bowl
- 1 cup cooked wild rice or wild rice blend
- ½ cup chopped cucumber
- ½ cup shredded carrot
- ½ cup cherry tomatoes, halved
- ¼ cup cooked chickpeas
- 1 tin Tenório tuna in olive oil with lemon and chili
- A small handful of chopped parsley or cilantro
- Lemon wedge, for serving
- Flaky salt, to taste
What Makes Tenorio Tuna a Perfect Ten?
We chose Tenorio Tuna for this recipe because its firm, meaty texture so perfectly complements the crisp cucumber and textured wild rice. This tin also comes with a bit of lemon and chili oil, which makes the perfect dressing. Here at Tinned Fish Club, we always try to get the most out of every tin!
In 1880, Francisco Rodriguez Tenório founded his São Francisco factory in Vila Real de Santo António, a southern Portuguese town where fishing was abundant and preserving was essential. His early tins set a new standard, using only fine cuts of tuna prepared by hand.
Preparation Instructions
- Cook your rice! Wild rice really complements the flavors of the fish here while adding a bit of texture.
- Chop your vegetables. We found that mixing up the sizes--halving the tomatoes, shredding the carrots, chopping the cucumber--added a nice dimension of difference to every bite.
- Scoop the cooked wild rice into a bowl and fluff with a fork.
- Add the cucumber, carrot, tomatoes, and chickpeas, arranging them in tidy little sections for a touch of mealtime drama.
- Flake in the tuna and pour the lemony, chili-spiked olive oil from the tin over everything as your dressing.
- Top with chopped herbs and a squeeze of fresh lemon.
- Sprinkle lightly with flaky salt. Stir it up when you’re ready and dig in.
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