Summer Tuna Poke Bowl

POKE bowls are gaining popularity... and for good reason!!! There are plenty of fresh, colorful & healthy ingredients that can garnish your POKE BOWL. Be careful, however, with those sold in certain popular chains… most of the time, the amount of dressing/sauce is excessive and POKE BOWLS are often topped with a lot of tempura (deep-fried items). Why not prepare YOUR own poke bowl at home? You can't go wrong with this summer recipe overflowing with flavor

INGREDIENTS

4 SERVINGS

• 450 grams of ahi tuna, cut into 3/4-inch cubes
• 1/4 cup organic reduced-sodium soy sauce or Bragg’s sauce
• 1 teaspoon rice vinegar
• 1 1/2 teaspoons Maison Orphée sesame oil
• 3/4 teaspoon cayenne pepper flakes
• 1/3 cup finely sliced green onions
• 1 to 2 tbsp fresh chopped cilantro
• 1/2 teaspoon sesame seeds
• 2 cups quinoa, cooked
• 2 cups baby spinach or kale

VEGAN version: You can cut tempeh into cubes and let them marinate for at least 30 minutes before serving if you want a vegan protein.

Additional bowl toppings: Avocados, spiralized zucchinis and multicolored carrots, yellow bell pepper strips, watermelon cubes, mangoes, pineapples, sesame seeds, pumpkin seeds, red onions, masago, cashews, sliced cucumbers, pickled ginger, wasabi, crab meat, tobiko, green apples, radishes, wakame seaweed salad… 😍

Instructions

1. In a medium-sized bowl, combine the ahi tuna, soy sauce, rice vinegar, sesame oil, cayenne pepper flakes, green onions, and sesame seeds.
2. Stir to combine everything.
3. Serve immediately or refrigerate covered for up to 2 hours before serving; stir to recombine in the sauce before serving.
4. Add the cooked quinoa, salad, and desired toppings to each bowl.

Enjoy your meal! Health is a lifestyle!