Name: Zesty Hawaiian Tuna Poke Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Ahi tuna; 0.5 cup Cooked brown rice; 0.25 whole Avocado; 0.5 cup Cucumber; 0.25 cup Shelled edamame; 2 whole Radishes; 1 tbsp Coconut aminos; 1 tsp Toasted sesame oil; 0.5 tsp Freshly grated ginger; 1 tsp Lime juice; 1 stalk Green onion; 0.5 tsp Black sesame seeds; 0.25 tsp Sea salt; 0.25 tsp Red pepper flakes

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

YOUR SOLIN GENERATED RECIPE

Zesty Hawaiian Tuna Poke Bowl

Fresh sashimi-grade tuna marinated in a zesty ginger-citrus sauce, served over a bed of warm brown rice with creamy avocado and crisp vegetables.

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NUTRITION

Protein

49.9g

Fat

17.7g

Carbs

38.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Ahi tuna

0.5 cup Cooked brown rice

0.25 whole Avocado

0.5 cup Cucumber

0.25 cup Shelled edamame

2 whole Radishes

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

0.5 tsp Freshly grated ginger

1 tsp Lime juice

1 stalk Green onion

0.5 tsp Black sesame seeds

0.25 tsp Sea salt

0.25 tsp Red pepper flakes

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PREPARATION

1
Pat the sashimi-grade tuna dry with a paper towel and dice it into uniform 1/2-inch cubes.
2
In a small glass bowl, whisk together the coconut aminos, toasted sesame oil, freshly grated ginger, lime juice, sea salt, and red pepper flakes to create the marinade.
3
Add the diced tuna to the marinade, tossing gently to coat every piece, and let it marinate in the refrigerator for 10 minutes.
4
While the tuna marinates, thinly slice the cucumber into half-moons and the radishes into translucent rounds.
5
Scoop the warm cooked brown rice into the center of a serving bowl.
6
Arrange the marinated tuna, sliced cucumber, radishes, shelled edamame, and avocado on top of the rice bed.
7
Garnish the bowl with thinly sliced green onions and black sesame seeds before serving immediately.