Tuna Poke Bowl

Ingredients

1 lb. Phillips Yellowfin Tuna Poke Cubes (thawed)
1 small white onion, diced
2 – 3 Tbsp. soy sauce
2 Tbsp. sesame oil
1 Tbsp. minced garlic
2 – 3 Tbsp. chopped scallions (green and white)
2 tsp. Himalayan salt, Hawaiian salt or sea salt
6 cups white rice, cooked (1.5 cups per portion)
2 avocados, peeled & sliced
2 cucumbers, thinly sliced
2 Tbsp. roasted sesame seeds (1-2 tsp. per portion)
4 heaping Tbsp. pickled ginger (1 Tbsp. per portion)
3 Tbsp. dried seaweed (nori), finely chopped (2 tsp. per portion)
1/2-1 cup peri peri sauce* (hot mayonnaise), to taste (2-4 Tbsp. per portion)

*can make own by blending mayonnaise with sriracha and lime juice

Cooking Instructions

1. Add onion, soy sauce, sesame oil, garlic, scallions and salt in a medium mixing bowl and mix well.
2. Add tuna to the mixture and fold all together to incorporate tuna well.
3. Refrigerate for 30 minutes to allow flavors to blend.
4. Portion rice into a bowl (1 1/2 cups per portion).
5. Add sliced avocado and sliced cucumbers along the edge of your bowl (half avocado and half cucumber per portion).
6. Layer a generous portion of tuna onto each bowl.
7. Top with 1 – 2 tsp. roasted sesame seeds, 1 Tbsp. of pickled ginger and 2 tsp. dried seaweed per portion
8. Drizzle with peri peri sauce to taste (2-4 Tbsp. per portion).

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