Tuna Poke Bowl

Name: Tuna Poke Bowl
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1 fillet, cubed (130g) Tuna; 3/4 cup, cooked (150g) Brown Rice; 1/2 avocado (75g) Avocado; 1/2 cucumber (60g) Cucumber; 1/2 cup, shelled (60g) Edamame; 1 tsp Sesame Seeds; 1 tbsp Soy Sauce

Recipes · Lunch · Recipe, Typed Supps

The Hawaiian bowl that turned a can’t-fail combination — rice, fish, avocado — into its own genre.

Allergens and patterns

Contains fish, sesame, soya. Fits: Pescatarian, Kosher.

Ingredients

1 fillet, cubed (130g) Tuna — Very high in protein for its calories, and one of the leaner ways to get omega-3.
3/4 cup, cooked (150g) Brown Rice — The base of the bowl — brown rather than white keeps more of the grain’s fibre and B vitamins.
1/2 avocado (75g) Avocado — Classic poke pairing — its fat rounds out the lean fish.
1/2 cucumber (60g) Cucumber — Adds crunch and a fresh contrast to the rice and fish.
1/2 cup, shelled (60g) Edamame — Adds plant protein and a bit of texture variety to the bowl.
1 tsp Sesame Seeds — A traditional poke garnish that adds a small amount of calcium and healthy fat.
1 tbsp Soy Sauce — The salt in the bowl. Worth knowing a tablespoon carries close to half a day’s sodium on its own.

Nutrition per serving

Calories: 626 kcal
Protein: 48g
Carbohydrate: 58.9g
of which sugars: 3g
Fat: 20.4g
of which saturated: 3.1g
Fibre: 11.2g
Sodium: 911.7mg

Method

Cube the tuna and toss with a splash of soy sauce.
Spoon the cooked rice into a bowl as the base.
Arrange the tuna, avocado, cucumber, and edamame on top.
Sprinkle with sesame seeds and serve.