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Ahi Tuna Poke Bowls

Ingredients

2 Tbsp. low sodium soy sauce
2 Tbsp. brown sugar
2 Tbsp. rice wine vinegar, divided
1/2 Tbsp. sesame oil
Splash fish sauce
1-inch piece fresh ginger, grated
3 gloves garlic, grated
1 lb. fresh ahi tuna (high quality), cubed
2 cups chopped veggies (shredded carrots, shelled edamame, sliced radishes, red or Napa cabbage)
2 cups cooked sushi or Jasmine rice
1/2-1 cup diced mango
1-2 ripe avocados, sliced
3 green onions, sliced
2-3 Tbsp. toasted sesame seeds
Spicy mayo (1/4 cup mayo + 1-2 Tbsp. Sriracha), for serving
These Ahi Tuna Poke Bowls developed by Julie Andrews, RDN, and blogger at The Gourmet RD are perfect for a quick lunch. Make them mini by using small ramekins.  

Instructions

1.In a medium glass bowl, whisk together soy sauce, brown sugar, 1 Tbsp. rice wine vinegar, sesame oil, fish sauce, ginger and garlic until combined. Add cubes of fresh Ahi tuna and stir to combine. Cover bowl and refrigerate at least one hour.
2.In a medium glass bowl, combine chopped vegetables and rice wine vinegar; toss to combine. Cover bowl and refrigerate at least one hour. (This is an optional step but adds a ton of flavor.)
3.To assemble bowls: Spoon rice into four bowls. Distribute pickled vegetables, mango, avocado, and marinated tuna among bowls. Sprinkle with green onions and sesame seeds. Serve with spicy mayo, if desired.​

Recipe developed by Julie Andrews, RDN, and blogger at The Gourmet RD

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