YOUR SOLIN GENERATED RECIPE
Seared Tuna Poke Bowl with Coconut Cauliflower Rice
Savor a vibrant poke bowl that features perfectly seared ahi tuna served over a fragrant bed of coconut-infused cauliflower rice. Accented with crisp edamame, fresh cucumber, and creamy avocado, this bowl is finished with a drizzle of sesame oil and a splash of soy, creating a balanced dish that is as satisfying as it is nourishing.
INGREDIENTS
4 ounces Ahi Tuna Fillet
1 cup riced Cauliflower
1/4 cup Light Coconut Milk
1/4 cup shelled Edamame
1/4 medium Avocado
1/2 cup sliced Cucumber
1/2 cup shredded Red Cabbage
1 teaspoon Sesame Oil
1/2 tablespoon Low-Sodium Soy Sauce
1 teaspoon grated Fresh Ginger
Salt & Pepper to taste
PREPARATION
Pat the tuna fillet dry, season lightly with salt and pepper.
Heat a nonstick pan over medium-high heat and add the sesame oil.
Sear the tuna for about 1-2 minutes on each side for a rare center, or longer if desired. Remove from heat and slice thinly.
In a separate bowl, combine the riced cauliflower with light coconut milk, grated ginger, and a pinch of salt. Mix well.
Assemble your bowl by layering the coconut cauliflower rice at the base.
Top with seared tuna slices, edamame, cucumber, red cabbage, and avocado.
Drizzle with a small amount of soy sauce and add an extra sprinkle of pepper if desired.
Gently toss if preferred, then serve immediately.