I’m so excited about this recipe! You don’t even know. Obviously with the pandemic going on I haven’t been eating out as much, and yesterday I was just craving something different. Something that made me feel like I’m at a restaurant somewhere. The ingredients that I had on hand didn’t seem very restaurant-quality (canned tuna isn’t exactly a star protein), but I came up with something that HIT. THE. SPOT.
I love tuna poke- I love raw fish of any kind, really, but getting a big chunk of tuna steak is kind of expensive and it’s not the kind of thing that I just have lying around in my fridge. HOWEVER, I do have a large quantity of canned tuna. I mixed it with mashed avocado, soy sauce, rice vinegar, sesame oil and ginger to make an amazing mixture that definitely reminds me of delicious poke! Plus I formed it into little balls to serve, which really brought the restaurant vibe!
For the other components of this bowl, I tried to get creative and really have fun. We have some HOMEMADE pickled veggies people! Homemade!! They’re so simple to make and sooooooo tasty! Plus you have some wild rice, which contains tons of good-for-you vitamins, spinach, thinly sliced cucumbers, and a sprinkle of hemp hearts. Delish!
I really hope you give this bowl a try! It’s so fun to make and eat, and makes for a slightly-fancy at home dinner for when you can’t go out. Enjoy!
Tuna and Avocado Poke Bowls
Total Time: 45 minutes
For the Tuna:
- 1 can of light chunk tuna, drained (I used yellowfin)
- 1/2 a ripe avocado
- 1/2 tsp sesame oil
- 1 1/2 tsp soy sauce
- 1 1/2 rice vinegar
- 1/2 tsp ground ginger
For the Pickled Veggies:
- 1/2 a large carrot, cut in half width-wise and shaved into thin strips with a veggie peeler (see Thai Ribbon Salad)
- 1/4 of a red onion, sliced very thinly
- 1 cup white vinegar
- 1 tsp chilli flakes
- 1 clove of garlic, minced
For the Bowl:
- 1/2 cup wild rice
- 1 tbsp rice vinegar
- A couple of handfuls of spinach
- 1/2 a cucumber, sliced thinly
- Hemp hearts or sesame seeds for topping
- Combine the wild rice with 1 cup of water in a pot. Bring to a boil, then cover and reduce the heat to a simmer. Cook for about 30 minutes, until all of the water has evaporated. Then remove from the heat, fluff with a fork, and let stand for 5-10 minutes.
- After the rice starts cooking, mix the vinegar, garlic, and chilli flakes in a small bowl. Add in the shaved carrot and thinly sliced red onion, trying to make sure that most of the veggies are covered by the pickling liquid. Cover the bowl with plastic wrap and place in the fridge for a least 35 minutes to pickle.
- In a medium sized bowl, mash the half avocado and stir in the soy sauce, rice vinegar, ginger, sesame oil and tuna.
- Once the rice is cooked, stir in the rice vinegar. Split the rice up into two serving bowls, and top with the pickled veggies, cucumber, a handful of spinach, half of the tuna mixture each, and some hemp hearts or sesame seeds.
Hope you’re all having a great week! See you Friday;))