Tuna Poke Bowl
Bowl:
- 1 Cup Rice
- 2 Cans Oregon’s Choice Albacore Tuna
- ¼ Cup Soy Sauce
- 1 Tbsp Sesame Oil
- 2 Tbsp Grated Ginger
- 1 to 2 Tsp Crushed Red Pepper
Toppings:
- ¼ Cup Green Onion
- ½ Cup Cucumber -Chopped
- ½ Cup Edamame
- ¼ Cup Radish –Sliced
- 1 Avocado
- ¼ Cup Carrots –Shredded
- 1 Jalapeno
- 1 Lime
- Seaweed Salad
- Sesame Seeds
- Pickled Ginger
- Siracha or Spicy Mayo
- Combine 2 cans Oregon’s Choice Albacore Tuna with ¼ cup soy sauce, 1 tbsp sesame oil, 2 tbsp grated ginger, 1 to 2 tsp crushed red pepper and ¼ cup green onion. Allow to soak for 30 minutes.
- Combine 1 cup of rice and two cups of water in a medium pot with lid on over high heat until water boils. Immediately turn heat to low, remaining covered, for 10 minutes.
- Prep toppings by shredding carrots, cutting cucumber into chunks, slicing radishes, jalapenos and avocado.
- Arrange rice splitting between two large bowls or four small bowls. Evenly distribute the Oregon’s Choice Albacore Tuna between bowls. Top with green onion, cucumber, radish, avocado, jalapeno, sesame seeds, seaweed salad, and pickled ginger. Garnish with lime wedges and siracha or spicy mayo.
