Description
Sushi-grade tuna gets a vibrant makeover in this Hawaiian-inspired bowl. Sweet mango and crunchy veggies add a delightful textural contrast.
Ingredients
Units
Scale
- 1/4 cup (75 ml) small Sweet Onion
- 2 Green Onions
- 3 tbsp Low Sodium Soy Sauce
- 1 tbsp Mirin
- 1 tsp Sesame Oil
- Hawaiian Sea Salt
- 12-16 ounces (340-454 g) Sushi-grade Tuna
- 1 cup (237 ml) Seaweed Salad
- 4-5 cups (946-1183 ml) Spring Lettuce Mix
- 1 Avocado
- 1/4 cup (75 ml) English Cucumber
Instructions
- Prepare the dressing:
- In a medium bowl, combine the onion through the sesame oil. Season with a generous pinch of salt and whisk well to combine. Add the cubed tuna and toss gently to combine.
- In a serving bowl, add the lettuce, seaweed salad, avocado and cucumber. Top with the tuna poke mixture and optional toppings. Drizzle with dressing.
Notes
- For optimal flavor, marinate the tuna in the dressing for at least 15 minutes before serving.
- To prevent browning, store leftover tuna poke separately from the vegetables and serve immediately.
- Substitute edamame or shredded carrots for the cucumber for added texture and nutrition.
- Prep Time: 15 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 10
- Sodium: 800
- Fat: 30
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 100