Ahi Tuna Poke Bowl with mango

Ingredients

• Rice wine vinegar

  ½ cup or 119g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  1 tbsp or 15g

• Lime juice

  Raw

  2 lime yields or 88g

• Brown sugar

  ½ tsp unpacked or 2g

• Tuna

  Fish, fresh, yellowfin, raw

  110g

• Cucumber

  With peel, raw

  1 cup slices or 104g

• Onions

  Young green, tops only

  1 stalk or 12g

• Mangos

  Raw

  ⅓ cup, sliced or 55g

• Edamame

  Frozen, unprepared

  ¼ cup or 30g

• Wakame Salad

  Kroger

  50 grams or 50g

• Avocados

  Raw, All commercial varieties

  ¼ fruit or 50g

• Sesame seeds

  Seeds, whole, roasted and toasted

  1 tsp or 5g

• Fresh cilantro

  Coriander leaves, raw

  ½ tbsp or 0.5g

• Roe

  Fish, mixed species, raw

  1 tsp or 5g

Directions

1. Put all ingredients for the sauce into a small saucepan and place it on the stove over medium heat. Whisk constantly for 5 minutes, by which time the sauce will have reduced slightly and should be smooth. Pour it into a bottle or bowl and put it in the fridge to cool. Prepare all other ingredients as directed above. If your seaweed salad is not pre-made, soak the kombu in warm water until soft, then toss it in a splash of rice vinegar and sesame seeds. Chop the tuna into small cubes about 1/2″ thick and drizzle them with a few tablespoons of the sauce. Let them sit for 5 minutes to marinate. In a serving bowl make a base layer of greens or rice, depending on your preference. Arrange all of the remaining ingredients, including the marinated tuna on top of the greens/rice. Drizzle a bit more dressing over top (you will have leftovers) and sprinkle garnishes.
2. (source: https://myfreshperspective.com/ahi-tuna-poke-bowls-recipe/)

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