Tuna Poke Bowl

Customize your way! Not a fan of fish? Top with marinated grilled tofu for a vegetarian spin. Add some crunch with crumbled seed-based crackers or a little spice with a dash of hot sauce. Dietitian tip: Have leftover toppings? Use them on top of mixed greens or in a lettuce wrap for lunch the next day!

Recipe - Dearborn Market

Tuna Poke Bowl

Prep Time10 Minutes

Servings4

Cook Time6 Minutes

Calories546

Ingredients

1 cup uncooked black rice

2 Tbs less sodium soy sauce

2 Tbs rice wine vinegar

3 Tbs sesame oil

tuna fillets (about 4 ounces each)

1 medium avocado, pitted, peeled and sliced

1/2 cup shredded carrots

1/2 cup sliced fresh pineapple

1/4 cup thinly sliced radishes

2 tsp black sesame seeds

Directions

1. Prepare rice as label directs. In medium bowl, whisk soy sauce, vinegar and 2 tablespoons oil.

2. Prepare outdoor grill for direct grilling (or heat large skillet) over medium-high heat. Rub tuna with remaining 1 tablespoon oil, and salt and pepper to taste. Place tuna on hot grill rack (or in skillet); cover (don’t cover skillet) and cook 6 minutes or until internal temperature reaches 145°, turning once.

3. Slice tuna ¼-inch thick. Divide rice into 4 bowls; top with avocado, carrots, pineapple, radishes and tuna. Drizzle with soy sauce mixture; sprinkle with sesame seeds.

Nutritional Information

26 g Fat
5 g Saturated fat
47 mg Cholesterol
443 mg Sodium
44 g Carbohydrates
7 g Fiber
5 g Sugars
0 g Added sugars
37 g Protein

10 minutes

Prep Time

6 minutes

Cook Time

Servings

546

Calories

Directions

1. Prepare rice as label directs. In medium bowl, whisk soy sauce, vinegar and 2 tablespoons oil.

3. Slice tuna ¼-inch thick. Divide rice into 4 bowls; top with avocado, carrots, pineapple, radishes and tuna. Drizzle with soy sauce mixture; sprinkle with sesame seeds.