Fresh Ahi Tuna Poke Bowl with Crispy Vegetables

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

Fresh Ahi Tuna Poke Bowl with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Ahi Tuna Poke Bowl with Crispy Vegetables

Enjoy a vibrant bowl of fresh ahi tuna paired with crisp, colorful vegetables and a light dressing for a refreshing and nutritious meal. This dish combines the delicate flavors of marinated tuna with the satisfying crunch of freshly baked snap peas and shredded veggies.

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NUTRITION

390kcal
Protein
38.5g
Fat
16.7g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Ahi Tuna

1/2 cup Shelled Edamame

1/2 cup Shredded Red Cabbage

1/4 cup Shredded Carrots

1/4 portion Avocado

2 tsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

1/4 cup Snap Peas

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PREPARATION

  • 1

    Dice the ahi tuna into small cubes and place in a mixing bowl.

  • 2

    In a separate small bowl, whisk together the low-sodium soy sauce and sesame oil.

  • 3

    Add the diced tuna to the sauce and gently toss to coat evenly. Let it marinate in the refrigerator for 10-15 minutes.

  • 4

    While the tuna marinates, prepare the vegetables: measure out the shredded red cabbage, shredded carrots, and snap peas. If you prefer extra crunch, lightly bake the snap peas in a preheated oven at 400°F for 5-7 minutes.

  • 5

    Assemble the bowl by adding the edamame as a base, then layer the red cabbage, carrots, and snap peas.

  • 6

    Top the veggies with the marinated tuna and gently add avocado slices or diced avocado.

  • 7

    Finish by drizzling any remaining marinade over the bowl and serve immediately.

Fresh Ahi Tuna Poke Bowl with Crispy Vegetables

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

Fresh Ahi Tuna Poke Bowl with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Ahi Tuna Poke Bowl with Crispy Vegetables

Enjoy a vibrant bowl of fresh ahi tuna paired with crisp, colorful vegetables and a light dressing for a refreshing and nutritious meal. This dish combines the delicate flavors of marinated tuna with the satisfying crunch of freshly baked snap peas and shredded veggies.

NUTRITION

390kcal
Protein
38.5g
Fat
16.7g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Ahi Tuna

1/2 cup Shelled Edamame

1/2 cup Shredded Red Cabbage

1/4 cup Shredded Carrots

1/4 portion Avocado

2 tsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

1/4 cup Snap Peas

PREPARATION

  • 1

    Dice the ahi tuna into small cubes and place in a mixing bowl.

  • 2

    In a separate small bowl, whisk together the low-sodium soy sauce and sesame oil.

  • 3

    Add the diced tuna to the sauce and gently toss to coat evenly. Let it marinate in the refrigerator for 10-15 minutes.

  • 4

    While the tuna marinates, prepare the vegetables: measure out the shredded red cabbage, shredded carrots, and snap peas. If you prefer extra crunch, lightly bake the snap peas in a preheated oven at 400°F for 5-7 minutes.

  • 5

    Assemble the bowl by adding the edamame as a base, then layer the red cabbage, carrots, and snap peas.

  • 6

    Top the veggies with the marinated tuna and gently add avocado slices or diced avocado.

  • 7

    Finish by drizzling any remaining marinade over the bowl and serve immediately.