Tuna Poke Bowl w/ Mango & Quinoa

Serves: 2

  • 1 package of sushi grade tuna
  • 1 cup cooked quinoa
  • 1/2 avocado sliced
  • 1/2 mango cubed
  • 1 shredded carrot I used 1/2 red and 1/2 of an orange carrot
  • 1 small sliced cucumber

    Sauce for Tuna:
  • 1 tbsp sesame oil
  • 1 tbsp tamari or soy sauce if not gluten free
  • For Poke Sauce:
  • 2 tbsp tamari or soy sauce if not gluten free
  • 1 tbsp mirin
  • 2 tbsp fresh squeezed orange juice
  • sprinkle with crushed red pepper
  • toasted sesame seeds and furikake seasoning for garnish
  • scallions
  1. Chop tuna into cubes and put them in a small bowl.
  2. Toss with 1 tbsp sesame oil and 1 tbsp tamari. Set aside.
  3. Layer your poke bowl starting with quinoa.
  4. Whisk all poke sauce ingredients in a small bowl and pour over the poke bowl.
  5. Garnish with sesame seeds and furikake seasoning. Top with chopped scallions.
  6. Serve immediately.
Recipe & Photo: Seasonal Cravings

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