Who knew that tuna would taste so good raw, and could make a quick & filling meal!
I remember the first time I went to an “order-up” restaurant that served a variation of tuna poke bowls. I fell in love so quickly and clearly so did lots of other people considering these types of restaurants are now booming! But let’s make our own from home and save the leftovers for the next day!
There are an endless amount of variations you can create with poke bowls, but this recipe is based on what I had in the fridge.
My best advice would be to use the vegetables you have in your fridge and be as creative as you can!
Some other topping options could include:
- fresh fruit like pineapple or mandarin orange
- red cabbage
- crispy onions
- pickled ginger
- sprouts or microgreens
Really any combination is pretty much bound to be delicious! Let me know how you end up making yours!
Quick Tuna Poke Bowls
- SERVES: 4
- TOTAL TIME: 25 MIN
- 1.5 cups quinoa or brown rice
- 1 cucumber, sliced
- 8 radishes, thinly sliced
- 4 sheets of nori, sliced in strips
- 1 handful cilantro, chopped
- 1 avocado, sliced
- 1 lime, for serving, optional
2-3 wild-caught, fresh or frozen tuna fillets
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 1/4 cup tamari or gluten-free soy sauce
- 1/4 cup rice wine vinegar
- 1 tbs honey
- 1/2 tsp red chili flakes, optional
Remove fillets from the freezer and allow to thaw on a plate while you prepare the sauce. If not using frozen, still choose to make marinating the tuna a priority before starting the other steps.
In a mini food processor or by hand, chop garlic and ginger and mix with tamari, vinegar, honey and chili flakes. Set aside.
Once soft enough to handle, cut into 1-inch pieces and place in a medium bowl.
Pour enough sauce mix to coat all the tuna and reserve the rest of the sauce if you have some, I did!
Cook quinoa or brown rice according to package instructions then wash and prepare vegetables.
When vegetables are chopped to preference and quinoa is cooked, begin plating.
Layer grains in a bowl, followed by vegetables and topped with tuna and an additional drizzle of sauce mix.
Garnish with sesame seeds and more green onions, if desired.
Serve immediately or enjoy throughout the week!
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