Ahi Tuna Poke Bowl
by FASST | Dec 29, 2019 |
PROTEIN | HEALTHY FATS | LEAFY GREENS | NON- STARCHY VEGETABLES
4-SERVINGS
1 lb Sushi grade Ahi tuna, cut into 1/2 inch cubes
¼ cup Coconut Aminos
2 tbsp Sesame oil
1 tsp Rice wine vinegar
1 tsp Freshly grated ginger
1 Pinch of crushed red pepper flakes (optional)
2 Green onion, thinly sliced, plus more for garnish
1 tsp Toasted sesame seeds, plus more for garnish
1 Pinch sea salt
Ideas For Serving
Cauliflower rice
Shredded cabbage
Sliced cucumbers
Sliced bell peppers
Sliced radish
Shredded carrots
Sliced avocado
Sugar snap peas
1In a large bowl, whisk together coconut aminos, rice vinegar, sesame oil, ginger, red pepper flakes(if using), green onions, sesame seeds and a pinch of sea salt. Add cubed tuna and toss to coat. Refrigerate for at least 15 minutes or up to 1 hour.
2To serve, add cauliflower rice and shredded cabbage to the bottom of four bowls. Top with tuna and toppings of your choice. Garnish with green onions and sesame seeds before serving.
Ingredients
1 lb Sushi grade Ahi tuna, cut into 1/2 inch cubes
¼ cup Coconut Aminos
2 tbsp Sesame oil
1 tsp Rice wine vinegar
1 tsp Freshly grated ginger
1 Pinch of crushed red pepper flakes (optional)
2 Green onion, thinly sliced, plus more for garnish
1 tsp Toasted sesame seeds, plus more for garnish
1 Pinch sea salt
Ideas For Serving
Cauliflower rice
Shredded cabbage
Sliced cucumbers
Sliced bell peppers
Sliced radish
Shredded carrots
Sliced avocado
Sugar snap peas
Directions
1In a large bowl, whisk together coconut aminos, rice vinegar, sesame oil, ginger, red pepper flakes(if using), green onions, sesame seeds and a pinch of sea salt. Add cubed tuna and toss to coat. Refrigerate for at least 15 minutes or up to 1 hour.
2To serve, add cauliflower rice and shredded cabbage to the bottom of four bowls. Top with tuna and toppings of your choice. Garnish with green onions and sesame seeds before serving.
