Spicy Tuna Poke Bowl

By: Julia Huston

Servings: 2

Prep Time: 20-30 minutes

Poke is one of my favorite meals, but it can also be ridiculously expensive. I am here to tell Poke is one of my favorite meals, but it can also be ridiculously expensive. I am here to tell you, however, that you definitely don’t need to spend a lot of money to guarantee a fresh, delicious and equally healthy meal. It is surprisingly quite easy and quick to make at home! You could even substitute traditional sushi rice and soy sauce for more nutrient-dense options such as quinoa and coconut aminos. Quinoa is rich in both fiber and protein, and still has a similar fluffy texture to rice (Medicine Net). Coconut Aminos, to add, contain nearly 68% less sodium per serving than typical soy sauce (Healthline). This recipe is simply a variation of your favorite Hawaiian dish! However, be sure to purchase “sushi grade” tuna, as only “sushi-grade” fish is safe and fresh enough to consume raw. You can also opt for a different protein, such as chicken, salmon or steak if you prefer!

Ingredients:

½ lb fresh sushi grade ahi tuna
2 cups quinoa
1 tsp rice vinegar
½ tsp toasted sesame oil
1 tbsp coconut aminos
¼ cup avocado mayonnaise (or regular mayonnaise)
2 tbsp sriracha
Juice of half a lemon
Options for toppings:
- Cucumber
- Avocado
- Shredded carrots
- Green onion
- Sesame seeds
- Seaweed flakes
- Red pepper flakes

Instructions:

First, marinate the tuna. Dice the tuna into bite size cubes and place in a tupperware or bowl with the vinegar, toasted sesame oil, and coconut aminos. Gently stir to cover all pieces of tuna with the marinade and then set in the fridge while you prepare the other ingredients.
Prepare the quinoa as instructed on the package.
Make the sriracha mayo by combining the mayonnaise, sriracha, and lemon juice. Mix until well combined. More lemon juice can be added for desired consistency.
Dice the cucumber into small pieces (if you choose to use this as a topping).
Arrange your poke bowl! Divide the quinoa into two bowls and top with the tuna, sriracha mayo, and any other toppings you prefer. I like to do lots of cucumber, green onion, sesame seeds, seaweed flakes, nori flakes, and red pepper. Enjoy immediately or store in the fridge for up to one day!