Ahi Tuna Poke Bowl

AHI TUNA

First, place tuna steaks in a large bowl or a plastic bag.

Make ahi tuna marinade and add soy sauce, chili sauce, grated ginger, and lime juice to a small mason jar. Tighten cover and then shake the jar until all ingredients are combined. Pour mixture over the ahi tuna steaks.

Seal the plastic bag and place the steaks in the fridge and let marinate for at least 30 minutes (the longer the better!).

Remove ahi tuna steaks from the refrigerator and then remove from the marinade. Pour sesame seeds on a plate and coat every part of both tuna steak with sesame seeds.

Heat a large skillet over medium/high heat and 2 tablespoons of olive oil. When the olive oil is fragrant, add one tuna steak to the pan and sear for 30 seconds to 2 minutes on each side.*

Repeat for the second tuna steak.

Let seared tuna steaks rest for 2 minutes and then thinly slice.

CILANTRO WHITE RICE

Place white rice and water into a medium saucepan. Turn heat to high and bring to a boil.

Once boiling, reduce heat to low and cover. Let simmer for around 15 minutes or until all water has absorbed.

Remove from heat and let cool for 10 minutes. Add cilantro and mix.

Set aside for later.

SALAD

Add all the ingredients for the salad to a large bowl and mix well.

Set aside for later.

POKE BOWL DRESSING

Add all ingredients for the dressing to a separate mason jar.

Shake well until all ingredients are combined.

Set aside for later.

POKE BOWLS

Now it’s time to make 4 poke bowls! Add 1/2 cup cooked white rice to the bottom of each bowl.

Then, add 1/4 of the salad and 1/4 of the sliced seared tuna to each bowl.

Add 1/4 of an avocado to each bowl and then drizzle the almond butter dressing on top of each bowl.

Finish off with a sprinkle of sesame seeds.

Tips & Notes

*Follow directions on your white rice packaging for how much water to use.

*30 seconds for rare, 1 minute for medium rare, and 2 minutes for well done.