Tuna Poke Bowl

This vibrant, do-it-yourself poke bowl is  fresh, customizable and requires absolutely no cooking! It’s perfect for busy days or casual gatherings. Ahi tuna, also known as yellowfin, is the gold standard for this dish, offering a rich source of high-quality protein packed with essential amino acids. If ahi tuna isn’t available, don’t worry—fresh salmon, cooked shrimp or even firm tofu can make excellent substitutes. When selecting fish, prioritize sushi-grade options for the best flavor and safety. Look for fish that smells clean and briny, like a fresh ocean breeze. The eyes should be clear, not cloudy, and the skin should be firm and glistening. To keep your fish as fresh as possible, transport it home in a chilled bag or ask your fishmonger for a bag of ice to keep it cool. With the right ingredients, your poke bowl will be as colorful and delicious as it is nutritious!

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Servings: 2 servings

Ingredients

• 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 another 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

Instructions

• 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.

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