The summer season is a fantastic time to enjoy seafood salads. Poke bowls highlight fresh fish and a wide variety of vegetable flavours. Tuna is a wonderful source of protein, and the combination with avocado provides excellent healthy fats. Tomato and cucumber are hydrating and cooling, and mango adds a hint of sweetness. This recipe is wonderful to enjoy on a warm summer evening.
Ingredients:
1lb Ahi Tuna (sushi grade)
1 Avocado
1 Cucumber
1 Tomato
1 Mango
1 cup Brown Rice
Green Onion (for garnish)
Sesame Seeds (for garnish)
Marinade:
4 tbsp Sesame Oil
3 tbsp Soy Sauce
2 tbsp Rice Vinegar
1 tsp Ginger, thinly sliced
½ tsp Chilli Flakes
Instructions:
- Cook rice
- Place tuna in freezer for 20 minutes until it becomes slightly firm and easier to slice
- Combine marinade ingredients into a bowl and mix together well
- Dice tuna into 1 inch bite-size pieces
- Mix tuna and marinade together, saving a little marinade for pouring over at the end
- Let marinating tuna sit in the refrigerator for 30 minutes while flavours infuse
- Thinly slice avocado, cucumber, green onion, tomato, mango
- Add rice to plate
- Add marinated tuna
- Add toppings
- Drizzle remaining marinade as desired
- Sprinkle with green onion and sesame seeds
Note: It’s important to confirm the quality and grade of raw fish with your local seafood source before consuming.
