Tuna Poke Bowl
1. Prepare rice as label directs. In medium bowl, whisk soy sauce, vinegar and 2 tablespoons oil.
2. Prepare outdoor grill for direct grilling (or heat large skillet) over medium-high heat. Rub tuna with remaining 1 tablespoon oil, and salt and pepper to taste. Place tuna on hot grill rack (or in skillet); cover (don’t cover skillet) and cook 6 minutes or until internal temperature reaches 145°, turning once.
3. Slice tuna ¼-inch thick. Divide rice into 4 bowls; top with avocado, carrots, pineapple, radishes and tuna. Drizzle with soy sauce mixture; sprinkle with sesame seeds.
- 26 g Fat
- 5 g Saturated fat
- 47 mg Cholesterol
- 443 mg Sodium
- 44 g Carbohydrates
- 7 g Fiber
- 5 g Sugars
- 0 g Added sugars
- 37 g Protein
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Nutritional Information
- 26 g Fat
- 5 g Saturated fat
- 47 mg Cholesterol
- 443 mg Sodium
- 44 g Carbohydrates
- 7 g Fiber
- 5 g Sugars
- 0 g Added sugars
- 37 g Protein
Directions
1. Prepare rice as label directs. In medium bowl, whisk soy sauce, vinegar and 2 tablespoons oil.
2. Prepare outdoor grill for direct grilling (or heat large skillet) over medium-high heat. Rub tuna with remaining 1 tablespoon oil, and salt and pepper to taste. Place tuna on hot grill rack (or in skillet); cover (don’t cover skillet) and cook 6 minutes or until internal temperature reaches 145°, turning once.
3. Slice tuna ¼-inch thick. Divide rice into 4 bowls; top with avocado, carrots, pineapple, radishes and tuna. Drizzle with soy sauce mixture; sprinkle with sesame seeds.