Spicy Tuna Poke Bowls
Tuna / Entree
Spicy Tuna Poke Bowls made with chunks of fresh tuna, avocado, cucumbers, spicy mayo, scallions cut on the bias served on a bed of steamed rice – YES please!!
1/2 pound sushi grade tuna, cut into 1/2-inch cubes
1/4 cup sliced scallions
2 tablespoons reduced sodium soy sauce or gluten-free tamari
1 teaspoon sesame oil
1/2 teaspoon sriracha
2 tablespoons light mayonnaise
2 teaspoons sriracha sauce
1 cup cooked short grain brown rice or sushi white rice
1 cup cucumbers, (from 2 Persian) peeled and diced 1/2-inch cubes
1/2 medium Hass avocado, (3 ounces) sliced
2 scallions, sliced for garnish
1 teaspoon black sesame seeds
Reduced sodium soy or gluten-free tamari, for serving (optional)
sriracha,for serving (optional)
For the tuna:
For the spicy mayo:
For the bowl:
In a small bowl combine the mayonnaise and sriracha, thin with a little water to drizzle.
In a medium bowl, combine tuna with scallions, soy sauce, sesame oil and sriracha. Gently toss to combine and set aside while you prepare the bowls.
In 2 bowls, layer 1/2 the rice, 1/2 the tuna, avocado, cucumber and scallions.
Drizzle with spicy mayo and sesame seeds and serve with extra soy sauce on the side, if desired.
Recipe via Skinny Taste