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Yellowfin Tuna Poke Bowls
Prep Time: 00:20
Cook Time: 00:00
4 tablespoons of soy sauce
1 tablespoon of rice wine vinegar
1 tablespoon of toasted sesame oil
1 teaspoon of black sesame seeds
1 teaspoon of white sesame seeds
1 teaspoon of red chili pepper flakes
1 1/2 pounds of yellowfin tuna, raw
1 avocado, thinly sliced
1 cup of red cabbage, thinly sliced
1 cup of carrots, spiralized or julianne sliced
1 cup of thinly sliced cucumber
1 cup of broccoli micro greens, similar to sprouts
4 to 6 slices of pickled ginger
1/2 cup of thinly sliced seaweed
1/4 cup of chopped cilantro
2 tablespoons of diced chives
1In a bowl mix together the first three ingredients with a whisk, set aside. With a sharp knife cut the tuna steak into 1 inch cubes. Place them in the bowl with the sauce and toss until evenly coated. Cover with plastic wrap and place in the fridge while prepping the vegetables.
2Cut all the vegetables according to the ingredients list. Place all the veggies along the outside of the bowl how ever you like, I like to place them in more of a colour pattern and not lumping all the green together. Place the tuna in the center, sprinkle a few more sesame seeds on top, sprinkle the chives and drizzle some sriracha mayo on top (see notes for how to make this).
3Use chop sticks or a fork, but I encourage using chopsticks.
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