NUTRITION

SERVINGS

INGREDIENTS

6 oz Yellowfin tuna

1 cup Cauliflower rice

0.25 cup Shelled edamame

0.25 whole Avocado

0.25 cup Mango

0.5 cup Cucumber

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tbsp Rice vinegar

1 tsp Fresh ginger

1 tsp Sriracha

1 tsp Black sesame seeds

1 stalk Green onion

PREPARATION

• 1

  Pat the yellowfin tuna dry and cut into 1/2-inch cubes using a sharp knife.

• 2

  In a medium glass bowl, whisk together the tamari, toasted sesame oil, rice vinegar, grated fresh ginger, and sriracha.

• 3

  Add the tuna cubes to the marinade, tossing gently to coat, and let sit in the refrigerator for 10 to 15 minutes.

• 4

  Lightly steam the cauliflower rice in a pan over medium heat for 3-5 minutes until tender but not mushy.

• 5

  Divide the cauliflower rice into a serving bowl and top with the marinated tuna, shelled edamame, sliced cucumber, diced mango, and avocado.

• 6

  Garnish the bowl with sliced green onion and black sesame seeds before serving.