Tuna Poke Bowl
Happy Mother's Day! We've got dinner sorted out with this easy no-cook meal. This dish, called a poke (poke-ay) bowl is big in Hawaii, where super-fresh fish is all around. Be sure you buy sushi-grade fish (you can sub in salmon if you like) for this recipe, then chop, drizzle and dinner is served!
Makes 4 servings
What you need
6 cups shredded Napa cabbage
¾ cup Tessemae’s Soy Ginger
1 pound sushi-grade ahi tuna, cut into ½-inch cubes
3 scallions, thinly sliced
2 cups shredded carrot
2 cups edamame
1 cup prepared seaweed salad
1 avocado, halved and cut into ½-inch cubes
What you do
- Toss together cabbage and ½ cup Soy Ginger; set aside.
- Combine tuna, scallions and remaining 1/4 cup Soy Ginger in a bowl and gently toss to coat.
- Divide cabbage, carrot, edamame, seaweed salad and avocado between four bowls. Top each bowl with tuna mixture, sprinkle with salt and drizzle some more Soy Ginger over top.