Yield
Makes about 2 Tuna Poke Bowls
Prep Time
10 min
Total Time
10 min


Ingredients

  • 250g Blue fin Tuna, cubed
  • 1/4 cup red onion, sliced
  • 1/3 cup cilantro, chopped
  • 1/2 cup cherry tomatoes, sliced
  • 1 ripe avocado, cubed
  • 1/3 cup vegetable oil
  • 1 lime, juiced
  • 1 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 2 cups cooked hot or reheated USA white rice

Materials

  • Tongs
  • Chefs knife
  • Mixing bowl
  • Plastic spatula
  • 2 inch ring mold
  • Baking sheet
  • Parchment
  • Dinner plate
  • Papertowel

Directions

  1. Place rice mixture in ring mold on parchment lined baking sheet
  2. Repeat steps until mixture is finished
  3. Place the tray in the freezer for an hour
  4. Place formed crouton in frying pan and cook for 1 minute on each side until crispy
  5. Remove and reserve on a plate lined with paper towel
  6. In your mixing bowl combine soy sauce, vinegar, lime juice, cilantro and mix well
  7. Add onions, tomatoes and mix well
  8. To the bowl, add tuna and allow to marinate for 5 minutes
  9. Add avocado, then fold in rice croutons
  10. Plate and enjoy!