Ahi Tuna Poke Bowl

AHI TUNA POKE BOWL

FOOD AS MEDICINE

Fatty fish like tuna and salmon are one of the best sources of omega 3 fatty acids. Omega 3 fatty acids are responsible for reducing inflammation in the body and preventing plaque build up in the arteries as well as promoting healthy cognitive function and skin health. While we typically opt for canned skipjack tuna due to concerns with mercury, this Ahi Tuna Poke Bowl is a fun meal for occasional indulgence as a family poke night or a make your own bowl dinner party! Ensure that the ahi tuna is sashimi grade and note that it would be fine to sub sashimi grade wild salmon as well!

INGREDIENTS

For the marinade:

1/4 cup toasted sesame oil

1/4 cup coconut aminos or gluten free tamari

Juice of 1-2 limes

2 Tbsp rice vinegar

1-2 tsp honey, to taste, optional (omit for keto)

2 tsp freshly grated ginger

1 Tbsp Sriracha

1 pound sashimi grade wild ahi tuna, cubed into 3/4 inch pieces

For the bowls:

4 cups cauliflower rice, toasted, see below*

1 cucumber, diced or shredded

2 carrots, shredded

1 cup snap peas, sliced diagonally

1 large daikon radish, shredded

1 avocado, cubed

1/2 cup green onions, thinly sliced

4 sheets nori, toasted and torn into pieces

black and white sesame seeds for garnish

For the spicy mayo:

1/4 cup homemade mayo or Primal Kitchen Avocado Oil Mayo (see Amazon store link below!)

2 Tbsp Sriracha

1 tsp toasted sesame oil

DIRECTIONS

Combine all marinade  ingredients and add the tuna. Allow to marinate 15-20 minutes in the fridge while you prep the remaining ingredients. Prepare the cauliflower rice as noted below and assemble all shredded and diced veggies. Make the spicy mayo by mixing all ingredients until combined.

To serve, place about 1/2 cup cauliflower rice in the bottom of bowl, top with your choice of vegetables and toppings and spoon the tuna over the top. Sprinkle with sesame seeds and serve with a drizzle of leftover marinade and the spicy mayo sauce.

You are welcome to sub any veggies you like such as shredded cabbage, mixed greens as a base, etc. Be creative and have fun and if doing as a dinner party have all guests bring 1-2 ingredients!

*To toast the cauliflower rice, start with a dry skillet heated over medium. Add the riced cauliflower and toast, stirring, until it begins to brown, about 5-7 minutes. If cooked from a frozen state, you will want to allow the water to evaporate first. Alternatively, you can spread on a baking sheet and bake until browned.

Makes 6 servings

Nutrition per serving: 339 Calories, 22g Fat, 14g Carbs, 22g Protein