AuthorMike EgrieCategoryDifficultyIntermediate
Tuna Poke Bowl
Yields4 Servings
Prep Time10 minsCook Time6 minsTotal Time16 mins
 1 cup uncooked black rice
 2 tbsp less sodium soy sauce
 2 tsp less sodium soy sauce
 2 tbsp rice wine vinegar
 2 tsp rice wine vinegar
 3 tbsp sesame oil
 16 oz 4 tuna filets (about 4 oz each)
 1 medium avocado, pitted, peeled and sliced
 ½ cup sliced fresh pineapple and sliced
 ½ thinly sliced radishes
 2 tbsp black sesame seeds
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 tbsp oil, and salt/pepper to taste

3

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.

4

Slice tuna 1/4-inch thick. Divide rice into 4 bowls; top with avocado, carrots, pineapple, radishes and tuna. Drizzle with soy sauce mixture; sprinkle with sesame seeds.

Customize your way: Not a fan of fish? Top with marinated grilled tofu for a vegetarian spin. Add some crunch with crumbled seed-based crackers or a little spice with a dash of hot sauce.

Dietitian Tip: Have leftover toppings? Use them on top of mixed greens or in a lettuce wrap for lunch the next day!

Make it Gluten Free: Dependent on using a Gluten Free soy sauce.

Ingredients

 1 cup uncooked black rice
 2 tbsp less sodium soy sauce
 2 tsp less sodium soy sauce
 2 tbsp rice wine vinegar
 2 tsp rice wine vinegar
 3 tbsp sesame oil
 16 oz 4 tuna filets (about 4 oz each)
 1 medium avocado, pitted, peeled and sliced
 ½ cup sliced fresh pineapple and sliced
 ½ thinly sliced radishes
 2 tbsp black sesame seeds

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 tbsp oil, and salt/pepper to taste

3

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.

4

Slice tuna 1/4-inch thick. Divide rice into 4 bowls; top with avocado, carrots, pineapple, radishes and tuna. Drizzle with soy sauce mixture; sprinkle with sesame seeds.

Tuna Poke Bowl
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