Tuna Poke Bowl

This is a beauty, budget friendly, super quick way to bring some simple tuna to life!

Poke (pronounced: POH-keh) bowls are a Hawaiian invention made by layering raw fish (often tuna) tossed with a light sauce and vegetables over cooked rice.

Quick switch on this one for some regular tuna hanging around in your cupboard, It's quick to assemble, especially if have some kind of cooked grain left in the fridge! Swift lunches, easy tasty dinners!

​Its a wholesome tasty winner all round. 

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Serves 2
What You Need:

• 2 tsp low-sodium soy sauce (or 1 tsp tamari, if gluten-free)
• 1 tsp sesame oil
• 2 tbsp orange juice
• 1-inch piece of ginger, peeled and grated or minced
• 2 (5-ounce) cans tuna in spring water, drained
• Small handful of fresh coriander, chopped
• 1 spring onions, finely chopped
• 1 cup cooked whole grain brown rice or other grain, cooled
• 1/2 medium avocado, cubed
• 4 cherry tomatoes, quartered
• 1 tbsp sesame seeds

What to Do:

1. Place the soy sauce, sesame oil, orange juice and ginger in a jar. Secure the lid and shake well until the dressing is emulsified. (Or whisk together in a small bowl.)
2. Empty the drained tuna into a small bowl and pour the dressing over top. Add in the scallion and cilantro then toss to coat well. Divide the rice between two bowls and top with the dressed tuna, avocado, tomatoes and sesame seeds.

Inspired by kitchn 

​Enjoy!