Chunks of succulent raw ahi tuna dressed up with a light sesame ginger vinaigrette star in my customizable Healthy Tuna Poke Bowl... This nutritious powerhouse dish is bursting with flavor, and so quick and easy to make!
1tub extra firm tofupressed, cubed, fried or baked
Bowl - Vegetables (Choose Several)
1large zucchinispiralized or matchsticks
1bunch radishessliced very thin
1cupmatchstick carrots
shredded napa cabbage
baby spinach leaves
1cupshelled edamame
1avocadodiced
red onionsliced thin
Bowl - Base (Choose One)
2cupscooked sushi rice
2cupscooked black rice
2cupscooked brown rice
2cupscooked quinoa
Bowl - Garnishes (Choose Several)
furikakeJapanese rice seasoning
pickled ginger
seaweed
toasted sesame seeds
scallionschopped
Fresno or jalapeno chilesliced thin
Instructions
Prepare your chosen base if you're not using leftovers. I used chilled black rice that I'd made the previous day, and pressed it into a bowl to mold it for presentation. This step is totally optional.
Whisk together all of the ingredients for the dressing.
Cut your protein into ½" cubes. Add to a small prep bowl, and drizzle with about 2 tablespoons of the dressing. Allow it to soak while you prep the remaining ingredients.
Prepare your veggies and garnishes. You may wish to arrange on a large platter and allow diners to make their own bowl, or skip that step, and make individual bowls as you go. It's all about flexibility and personal preferences!
Drizzle each bowl with some of the remaining dressing, and preferred garnishes. Dig in!
Notes
This is a GREAT way to use leftover rice, quinoa, etc. If you're cutting back on carbs, you can omit a "base" altogether. The choice is yours! Think "template" not recipe!I can get great, local, fresh fish in McAllen year 'round. As I mentioned, we LOVE tuna. Salmon would be awesome, as would be hamachi (Japanese amberjack or yellowtail). I cannot over-stress the importance of using high-quality, fresh fish for this dish. If you can't get it, and want to try the dish, you may be able to find good quality frozen wild caught tuna. You can thaw slowly in the refrigerator (helps preserve texture), and still use it raw, or you can cook it. Chicken and tofu would be good options though.I included ½ cup cooked black rice in my nutrition information. This is more than enough for my husband and me. I used raw ahi tuna, black rice, zucchini, radishes, avocado, red onion, edamame (¼ cup per serving), Fresno chile, scallion in my calculations. The actual calories will depend on how much dressing, garnish, etc. Obviously, some of the dressing isn't consumed.Macronutrients (aproximation from MyFitnessPal.com): 469 calories; 37 g protein; 30 g carbohydrates; 23 g fats.