Mediterranean Tuna BariBowl II

A no-cook bariatric tuna bowl with chickpeas, cucumber, tomatoes, and lemon yogurt dressing.

Image Inspiration

A top-down BariBowl II product photo with lemon herb tuna in the large lower protein section, chickpeas inside the red cup as the carb portion, and cucumber, tomatoes, and red onion in the section to the right of the red cup as the vegetable portion.

Photo Direction

Place the finished recipe inside the BariBowl II product shown in the reference photo. Preserve the top-down angle, transparent glass container, red silicone cup, and visible portion divisions. Use the large lower section for protein, place the carb portion inside the red cup, and place the vegetables in the section to the right of the red cup. Keep the food inside the product boundaries and make the 50% protein, 20% carb, and 30% vegetable ratio visually clear.

Recipe Info

• Servings: 3 BariBowl II bowls
• Portion goal per bowl: 50% protein, 20% carbs, 30% vegetables
• Storage: Refrigerate up to 3 days.
• Reheat note: The red cup is used for the carb portion in product photos; reheat based on the specific ingredients.

Ingredients With Measurements

• 3 cans tuna in water, 5 ounces each, drained
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups diced cucumber
• 1 cup halved cherry tomatoes
• 1/4 cup diced red onion
• 3/4 cup canned chickpeas, rinsed and drained
• 2 tablespoons chopped parsley
• 1/3 cup plain Greek yogurt
• 1 teaspoon lemon zest
• 1 tablespoon water, as needed

Directions

1. In a bowl, mix tuna with olive oil, lemon juice, Dijon mustard, salt, and black pepper.
2. In a second bowl, toss cucumber, cherry tomatoes, and red onion.
3. Toss chickpeas with chopped parsley.
4. Mix Greek yogurt, lemon zest, and water until pourable.
5. Portion the yogurt dressing into the red condiment cups.
6. Assemble each BariBowl II with 50% tuna, 20% chickpeas, and 30% cucumber-tomato vegetables.
7. Keep chilled until ready to eat.

Ingredients In Recipe Order

Tuna, olive oil, lemon juice, Dijon mustard, salt, black pepper, cucumber, cherry tomatoes, red onion, chickpeas, parsley, Greek yogurt, lemon zest, water.