Ahi Tuna Poke Bowl
Ingredients
Tuna Marinade
- 1 lb Sushi Grade Ahi Tuna
- 2 tbsp coconut aminos
- 1 tsp lime juice
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 stalk scallion thinly sliced
- 1 tsp fresh ginger grated
- 1 tsp fresh garlic grated or pressed
- 1 tsp sesame seeds
Sriracha Dressing
- 1 tbsp Sriracha
- 2 tbsp mayonnaise
- 1/2 tsp lime juice
Cauliflower Rice
- 1 cup cauliflower riced
- 1 tbsp rice vinegar
Salad Bowl
- 1 cup mixed greens
- 1 cup chopped kale rubbed in olive oil
- 4 radishes halved and sliced
- 1/2 cucumber halved and sliced
- 1/2 avocado cubed
- 1/4 cup radicchio chopped
Instructions
Tuna Marinade and Sriracha Dressing
- Place all liquid ingredients, garlic, scallion, ginger and sesame seeds in a medium sized bowl and whisk together. Cut tuna into ½ inch sized cubes and add to bowl. Mix well into marinade. Cover bowl with plastic wrap and place in fridge for at least an hour to overnight. Combine Sriracha, mayo and splash of lime juice in small bowl. Wisk together. Set aside.
Cauliflower Rice
- Prepare the “rice”: Heat 1 tbsp coconut oil in a non-stick pan over medium heat. Add riced cauliflower to pan and saute, stirring frequently for 5 minutes. Add rice vinegar and stir together. Cook a few more minutes until cauliflower is soft. Turn off heat and set aside. Assemble salad: Prepare the “rice”: Heat 1 tbsp coconut oil in a non-stick pan over medium heat. Add riced cauliflower to pan and sautee, stirring frequently for 5 minutes. Add rice vinegar and stir together. Cook a few more minutes until cauliflower is soft. Turn off heat and set aside.
Salad Bowl
- Layer bowl with mixed greens, kale, radishes, cucumbers, cauliflower rice and avocado. Season with pink salt and ground pepper. Top with marinated tuna. Drizzle Sriracha dressing over poke bowl. Grab some chopsticks and enjoy.
Notes
RECIPE MACROS
MAKES 2 SERVINGS
AMOUNT PER SERVING
Calories 556
Potassium 621g
Carbohydrate 18g
Fiber 6g
Net Carbs 12g
Sugars 8g
Protein 61g
Vitamin A 115%
Vitamin C 146%
Calcium 22%
Iron 17%