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Tuna and Sauerkraut Nourish Bowl Recipe


Tuna and Sauerkraut Nourish Bowl Recipe

Credit: Christie Connelly

My favourite lunches are bits-and-bobs bowls where you clear out the fridge of anything that’s about to turn. Here, I’ve used two different types of sauerkraut as we are lucky in the Byron region to have lots of local companies making wonderful versions. You can make this vegetarian by leaving out the tuna and using boiled eggs instead.

Serves: 4

Ingredients

Method

  • 1 sweet potato, peeled & diced
  • 2 tbsp cold-pressed olive oil
  • Salt & pepper
  • 4 cups baby spinach leaves
  • 1 carrot, peeled & grated
  • 2 tomatoes, sliced into wedges
  • 1 cup sauerkraut
  • 2 × 185g tins sustainable tuna in olive oil
  • 2 tbsp sesame seeds
  • Kewpie mayonnaise & sriracha chilli sauce, to serve
  1. Preheat oven to 200°C.
  2. Place diced sweet potato on baking tray and drizzle over olive oil. Mix well then season with salt and pepper and bake for 15 mins until soft and golden. Leave to come to room temperature.
  3. When ready to serve, arrange baby spinach leaves in serving bowls and top with grated carrot, tomato wedges, sauerkraut, sweet potato and tuna. Sprinkle over sesame seeds and drizzle with mayonnaise and chilli sauce.
  4. Serve immediately.



 

Christie Connelly

Christie publishes the popular Australian food blog Fig & Cherry featuring healthy, family-friendly meals and sweet treats with mouth-watering photography to match. Christie draws recipe inspiration from her Hungarian and Lebanese heritages, her travel adventures and, of course, the amazing fertile soil of the Northern Rivers with its abundance of local organic fruits, vegetables, delicious native produce and healthy free-range-reared animals. Her passion is educating parents, grandparents and carers how to shop for, prepare and cook healthy, nutritious food and to encourage children to enjoy it as well.