Tropical tuna poke bowl
A bowl full of vibrant and fresh veggies, mango and sesame crusted tuna with a ginger-soy-sesame dressing.
Ingredients
- 2-4 cups cooked rice (or sub brown rice or even quinoa)
Tuna marinate/ dressing:
- 1 cup soy sauce (or sub tamari or coconut aminos)
- 3 tsp fresh ginger (minced)
- 1 tbsp sesame oil (or sub chili oil or half/half)
Searing the tuna:
- ¼ cup (black) sesame seeds
- 2 tbsp avocado oil
- 1 lbs fresh tuna (yellow fin preferably)
The veggies:
- 1 large carrots (julienne)
- ½ medium cucumber (thinly sliced lengthwise)
- 4 radishes (thinly sliced)
- ½ bell pepper (yellow, orange or red)(thinly sliced)
- ½ small red cabbage (shredded)
- ½ medium avocado (sliced)
- 1 small mango (cubed)
Cucumber pickling brine (optional):
- a pinch s+p
- 1 tsp sugar
- 1 cup vinegar (white or apple cider)
- ½ tsp chili flakes (optional)
Garnishing (optional):
- ¼-½ tsp wasabi paste (mix it with the soy dressing)
- 2 green onions (chopped)
- 4 tsp (black) sesame seeds (toasted)
Instructions
- Prepare the rice following the instructions on the package. Fluff it with a fork after it is ready and let it cool off.
- In the meantime marinate the tuna. The marinate is actually the same as the dressing so mix soy sauce (or tamari or coconut aminos), ginger and sesame oil and divide in 2 batches. Place the tuna in 1 batch of the marinate/dressing in a mixing bowl and combine. Set aside for a few minutes. The other batch is the dressing.
- Add sesame seeds to a plate. Heat up a skillet with a little bit of avocado oil. Take the tuna out of the marinate and roll it in the sesame seeds. Place the crusted tuna filet in the hot skillet and sear all sides quickly. Transfer to a plate and let it cool off for a bit.
- While the tuna is resting, cut all the veggies and fruit; slice carrots and bell pepper into thin strips (julienne), cucumber and radishes with a cheese slicer to get super thin slices, avocado in thin wedges and shred the cabbage.
- Optionally quickly pickle the cucumber in a mixture of vinegar, sugar, salt and pepper (and optionally dried chili flakes) for 5-10 minutes.
- With a measuring cup (a ¼, ⅓ or ½ size cup, pick to appetite) scoop up rice, press it down slightly and turn it upside down in the middle of a (small) salad bowl to create a dome shaped rice ball.
- Slice the tuna and add it to the bowl. Also add the veggies and mango (color coordinate if you like). Serve the dressing on the side. Optionally add a little bit of wasabi paste to the dressing. And top it with green onions and extra (black) sesame seeds.