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 this vibrant and refreshing poke bowl featuring fresh ahi tuna, sweet mango, crisp cucumber, and red bell pepper, all tossed with edamame and served over hearty brown rice. A harmonious blend of textures and flavors is elevated by a light, tangy soy-sesame dressing, making it a nutritious and visually appealing meal.

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NUTRITION

402kcal
Protein
37.1g
Fat
8.5g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Ahi Tuna (112g)

1/2 cup shelled edamame (75g)

1/2 cup cooked brown rice (100g)

1/4 cup diced mango (40g)

1/4 cup diced cucumber (45g)

1/4 cup diced red bell pepper (37g)

1 tbsp chopped green onions (10g)

1 tsp low-sodium soy sauce (5g)

1/2 tsp sesame oil (2.5g)

1 tsp rice vinegar (5g)

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions if not already cooked.

  • 2

    Dice the mango, cucumber, and red bell pepper; chop the green onions.

  • 3

    Cut the ahi tuna into small cubes and place them in a medium bowl.

  • 4

    Add the edamame to the bowl with tuna.

  • 5

    In a small bowl, whisk together low-sodium soy sauce, sesame oil, and rice vinegar to create a light dressing.

  • 6

    Pour the dressing over the tuna mixture and gently toss to coat.

  • 7

    Assemble the bowl by placing the cooked brown rice at the base, and top with the tuna mixture, diced mango, cucumber, and red bell pepper.

  • 8

    Garnish with chopped green onions 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 this vibrant and refreshing poke bowl featuring fresh ahi tuna, sweet mango, crisp cucumber, and red bell pepper, all tossed with edamame and served over hearty brown rice. A harmonious blend of textures and flavors is elevated by a light, tangy soy-sesame dressing, making it a nutritious and visually appealing meal.

NUTRITION

402kcal
Protein
37.1g
Fat
8.5g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Ahi Tuna (112g)

1/2 cup shelled edamame (75g)

1/2 cup cooked brown rice (100g)

1/4 cup diced mango (40g)

1/4 cup diced cucumber (45g)

1/4 cup diced red bell pepper (37g)

1 tbsp chopped green onions (10g)

1 tsp low-sodium soy sauce (5g)

1/2 tsp sesame oil (2.5g)

1 tsp rice vinegar (5g)

PREPARATION

  • 1

    Prepare the brown rice according to package instructions if not already cooked.

  • 2

    Dice the mango, cucumber, and red bell pepper; chop the green onions.

  • 3

    Cut the ahi tuna into small cubes and place them in a medium bowl.

  • 4

    Add the edamame to the bowl with tuna.

  • 5

    In a small bowl, whisk together low-sodium soy sauce, sesame oil, and rice vinegar to create a light dressing.

  • 6

    Pour the dressing over the tuna mixture and gently toss to coat.

  • 7

    Assemble the bowl by placing the cooked brown rice at the base, and top with the tuna mixture, diced mango, cucumber, and red bell pepper.

  • 8

    Garnish with chopped green onions and serve immediately.