Tuna Poke Bowl

Name: Tuna Poke Bowl
Prep time: 10 min
Total time: 10 min
Yield: Makes about 2 Tuna Poke Bowls
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; Tongs; Chefs knife; Mixing bowl; Plastic spatula; 2 inch ring mold; Baking sheet; Parchment; Dinner plate; Papertowel

The original rice crouton acts as the base for this light and bright tuna salad. Creamy avocados, sweet tomatoes and crispy rice croutons are plated together for a savoury tuna poke bowl. A lunch or dinner recipe to consider for any time of year.

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

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

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