You may have heard that tuna contains more mercury than some of its aquatic brethren (about 10.7 micrograms per three ounces of tuna, according to the FDA); however, you don’t have to avoid this versatile grocery staple altogether. To ensure you’re consuming a safe quantity, follow the guidelines set by the U.S. Environmental Protection Agency: Multiply your body weight in pounds by 0.045 to find out the maximum safe dose of mercury in micrograms.
We independently source all of the products that we feature on cleaneatingmag.com. If you buy from the links on our site, we may receive an affiliate commission, which in turn supports our work.
1. In a small cup, whisk together mayonnaise and sriracha.
2. In a large skillet on medium, heat oil. Add white/light green parts of onions; sauté 1 minute. Add cauliflower rice, season with two-thirds of salt and cook, stirring occasionally, until warmed through and tender, 5 to 7 minutes. Add vinegar; cook, stirring, until it evaporates, about 1 minute. Divide rice among bowls.
3. Divide avocado, cucumber, tuna and mango among bowls over rice. Drizzle with sriracha mayo. Season with remaining one-third of salt. Sprinkle with sesame seeds and dark green parts of onions
- Serving Size 1/4 of recipe
- Calories 402
- Carbohydrate Content 21 g
- Cholesterol Content 50 mg
- Fat Content 61 g
- Fiber Content 7 g
- Protein Content 32 g
- Saturated Fat Content 6 g
- Sodium Content 838 mg
- Sugar Content 12 g
- Monounsaturated Fat Content 43.5 g
- Polyunsaturated Fat Content 7 g