YOUR SOLIN GENERATED RECIPE
Fresh Ahi Poke Bowl with Avocado and Crunchy Macadamia Nuts
Dive into a refreshing bowl featuring tender, sushi-grade Ahi tuna paired with creamy avocado and a delightful crunch from macadamia nuts. Combined with a light bed of quinoa and a tangy seaweed salad, this bowl delivers vibrant flavors and textures that brighten up your meal while keeping it balanced and nutritious.
INGREDIENTS
4 ounces Ahi Tuna
1/2 cup Cooked Quinoa
1/4 medium Avocado (quartered)
1/2 cup Seaweed Salad
1 tablespoon Crunchy Macadamia Nuts, chopped
PREPARATION
Prepare the quinoa according to package instructions and let it cool slightly.
Dice the Ahi tuna into small, bite-sized cubes and place in a mixing bowl.
Gently toss the tuna with a splash of low-sodium soy sauce, a dash of sesame oil, and a sprinkle of sesame seeds if desired for additional flavor.
Cube the avocado and add it to the tuna along with the seaweed salad.
Assemble the bowl by placing a bed of quinoa at the bottom, then topping with the marinated tuna mixture.
Sprinkle the chopped macadamia nuts over the bowl for a delightful crunch and finish with an extra drizzle of sesame oil if desired.
Mix gently and serve immediately to enjoy the fresh, vibrant flavors.