Ahi Tuna Poke Bowl

• servings: 4 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

1 lb frozen ahi tuna, thawed

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp rice vinegar

2 tsp green onion, divided

1/4 cup mayo

1 tsp siracha

4 cups cooked white or brown rice

1 mango, peeled and diced

1 cup diced cucumber

1/2 cup shredded carrot

1/2 cup shelled edamame

2 avocados, peeled and sliced

1 tbsp toasted sesame seeds

Optional Additions: Purple Cabbage, Radish, Seaweed Salad

Directions

Dice thawed tuna into 1/2" cubes. Add tuna, soy sauce, sesame oil, rice vinegar, and 1 tsp green onion to a medium bowl. Toss to combine. Let the tuna sit while you prepare the rest of the ingredients. *For best flavor, prepare ahead of time and marinate in refrigerator overnight.

Add the mayo and sriracha to a bowl. Stir to combine. Season with salt and pepper. Soon into a ziplock bag. Cut the tip off.

Divide cooked rice between four bowls. Spoon tuna on one part of the rice. Surround with a pile of the cucumber, edamame, mango, and carrot. Spread half of an avocado on top of the bowl. Drizzle with mayo and siracha mixture, then garnish with a sprinkle of green onion and sesame seeds.

Nutrition

• Serving Size: 1 bowl
• Calories: 490 kcal
• Total Fat: 25 g
• Saturated Fat: 4 g
• Cholesterol: 2 mg
• Sodium: 649 mg
• Total Carbohydrate: 60 g
• Dietary Fiber: 12 g
• Total Sugars: 3 g
• Protein: 10 g