EASY TUNA POKE BOWL RECIPE
Easy to make healthy tuna poke bowl
Provided by Jen Mellor
Categories Main Meal
Time 30m
Number Of Ingredients 15
Steps:
- First of all, steam the rice.
- In the meantime, clean and peel the vegetables. Depending on your manual skills you can either slice them thinly with a sharp knife or shred them with a grater (that's what I opted for).
- When the rice is cooked and fluffy, place it aside and let it cool down a bit.
- In a pot, boil the frozen edamame for 5 minutes.
- Drain them and set aside.
- Prepare the Asian inspired sauce mixing in a small bowl all the ingredients together with the chopping sticks.
- Grill the tuna steaks for 1 minute per side to keep the middle nice and pink.
- Cut the grilled tuna into cubes.
- Time to assemble our fancy-looking bowl: place a couple of spoons of the warm rice as a bed first, then add the shredded vegetables and the edamame in rainbow colour order around the tuna bits. Lastly, drizzle with our spicy sauce and sprinkle extra sesame seeds to garnish.
- Enjoy!
Nutrition Facts : ServingSize 1 Portion, Calories 392 calories, Sugar 5.1 g, Sodium 756.2 mg, Fat 10.9 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 45.4 g, Fiber 6.4 g, Protein 30.6 g, Cholesterol 87.1 mg
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- In a medium bowl, whisk together the soy sauce, vegetable oil, sesame oil, honey, sambal oelek, ginger, and scallions. Add the tuna and toss. Let the mixture sit in the fridge for at least 15 minutes or up to 1 hour.
- To serve, scoop rice into bowls, top with tuna poke and desired toppings. You will have extra sauce for drizzling over the toppings; serve on the side.
- Note: Sambal Oelek can be found in the Asian section of most supermarkets. It is sometimes labeled Chile Garlic Sauce.
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