This “do it yourself” poke bowl is fresh, customizable and there’s no cooking involved! Tuna is a good source of high quality protein containing many of our essential amino acids. Ahi tuna, also known as yellow-fin is the best tuna to use for this raw dish, although fresh salmon is a good alternative. Buy the freshest fish possible, sometimes referred to as “sushi-grade”. When shopping for fish it should smell fresh and briny like the sea, the eyes should be clear and the skin should be firm and shiny. Keep the fish cold at all times, even asking for a bag of ice for your trip home from the market.
- 2 tablespoons tamari or soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon white miso paste
- 1 teaspoon rice vinegar
- 1 teaspoon sambal oelek or other Asian Chili Garlic paste
- 1 teaspoon white sesame seeds
- 1/2 pound sushi-grade ahi tuna cut into 1/2 inch cubes
- freshly squeezed lime juice to taste
- 4 large lettuce leaves
- 1 avocado sliced
- 5 small radishes thinly sliced
- 1/2 red onion thinly sliced
- 1 carrot thinly sliced into ribbons
- 1/2 cup shelled edamame
- fresh cilantro leaves for garnish
- In a medium bowl combine the tamari (or soy sauce), sesame oil, miso paste, rice vinegar, sambal oelek and sesame seeds and whisk well. Add the tuna and toss to coat. Add a generous squeeze of lime juice. Let the mixture sit in the refrigerator for at least 15 minutes or up to 1 hour.
- Place the lettuce leaves in a serving bowl. Arrange the vegetables on top of the lettuce, leaving room in the center for the marinated tuna. Top with the cilantro, more sesame seeds and lime juice, if desired.