Fresh Ahi Tuna Poke Bowl with Mango

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Ahi Tuna Poke Bowl with Mango

YOUR SOLIN GENERATED RECIPE

Fresh Ahi Tuna Poke Bowl with Mango

Savor a vibrant bowl of fresh ahi tuna combined with sweet mango, crisp cucumber, buttery edamame, and a bed of tender brown rice. This poke bowl balances flavors and textures—tender tuna with juicy fruit, crunchy vegetables, and a hint of umami from a light soy drizzle—for a refreshing meal that's as nourishing as it is delicious.

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NUTRITION

412kcal
Protein
38.2g
Fat
8.9g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Ahi Tuna

1/2 cup diced Mango

1/4 cup shelled Edamame

1/2 cup Cooked Brown Rice

1/2 cup sliced Cucumber

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

2 tbsp chopped Green Onions

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions and allow it to cool slightly.

  • 2

    Dice the mango into small cubes and slice the cucumber into thin rounds.

  • 3

    Cut the ahi tuna into bite-sized cubes and place into a mixing bowl.

  • 4

    Add the edamame, diced mango, and sliced cucumber to the tuna.

  • 5

    Whisk together the low-sodium soy sauce, sesame oil, and chopped green onions in a small bowl.

  • 6

    Pour the dressing over the tuna and vegetables, gently tossing to coat evenly.

  • 7

    Assemble the bowl by placing the cooked brown rice in the bottom and then topping with the tuna poke mixture.

  • 8

    Garnish with additional green onions if desired and serve immediately.

Fresh Ahi Tuna Poke Bowl with Mango

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Ahi Tuna Poke Bowl with Mango

YOUR SOLIN GENERATED RECIPE

Fresh Ahi Tuna Poke Bowl with Mango

Savor a vibrant bowl of fresh ahi tuna combined with sweet mango, crisp cucumber, buttery edamame, and a bed of tender brown rice. This poke bowl balances flavors and textures—tender tuna with juicy fruit, crunchy vegetables, and a hint of umami from a light soy drizzle—for a refreshing meal that's as nourishing as it is delicious.

NUTRITION

412kcal
Protein
38.2g
Fat
8.9g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Ahi Tuna

1/2 cup diced Mango

1/4 cup shelled Edamame

1/2 cup Cooked Brown Rice

1/2 cup sliced Cucumber

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

2 tbsp chopped Green Onions

PREPARATION

  • 1

    Prepare the brown rice according to package instructions and allow it to cool slightly.

  • 2

    Dice the mango into small cubes and slice the cucumber into thin rounds.

  • 3

    Cut the ahi tuna into bite-sized cubes and place into a mixing bowl.

  • 4

    Add the edamame, diced mango, and sliced cucumber to the tuna.

  • 5

    Whisk together the low-sodium soy sauce, sesame oil, and chopped green onions in a small bowl.

  • 6

    Pour the dressing over the tuna and vegetables, gently tossing to coat evenly.

  • 7

    Assemble the bowl by placing the cooked brown rice in the bottom and then topping with the tuna poke mixture.

  • 8

    Garnish with additional green onions if desired and serve immediately.