Tuna Spicy Korean BBQ Bowl

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch, Main Course
Servings 1


  • ¼ cup brown rice
  • 2 teaspoons extra-virgin olive oil
  • 1 frozen Birds Eye Ocean Selections Tuna Portion – Korean BBQ thawed
  • 1 teaspoon extra-virgin olive oil
  • ¼ teaspoon chilli flakes optional
  • 1 spring onion sliced
  • 1 bok choy halved
  • ½ Lebanese cucumber sliced
  • ¼ cup kimchi
  • 1 tsp sesame oil
  • 1 tsp tamari


  • Start by cooking the rice according to packet instructions.
  • Heat the olive oil in a small non-stick frying pan over low-medium heat and add the thawed Birds Eye Tuna.
  • Cover the pan and cook the tuna for 6-7 minutes, turning halfway through.
  • Once cooked, remove the tuna from the pan and set it aside. In the same pan, add the extra virgin olive oil and whites of the spring onion. Sauté for 3 minutes to begin to golden.
  • Stir through the chilli flakes.
  • Next, add the bok choy, facing the cut (flat) side down. Season with salt and pepper, then sauté for 2 minutes, before flipping and cooking for another 2 minutes.
  • Assemble the bowl by adding the cooked brown rice, cucumber, bok choy, tuna steak and kimchi.
  • Drizzle over the sesame oil and tamari and serve.


If you don’t want to have this spicy, simply leave out the red chilli flakes and opt for a mild kimchi.

Posted by Shahna Sarpi

Shahna is a qualified nutritionist passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy.