Name: Ahi Tuna Poke Bowl with Macadamia Nuts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz yellowfin tuna; 0.5 cup cooked brown rice; 0.5 oz macadamia nuts; 0.25 cup shelled edamame; 0.5 cup cucumber; 1 tbsp tamari; 1 tsp toasted sesame oil; 1 tsp fresh ginger; 1 tbsp green onion; 0.5 tsp black sesame seeds; 1 medium radish; 0.25 tsp sea salt

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

YOUR SOLIN GENERATED RECIPE

Ahi Tuna Poke Bowl with Macadamia Nuts

Fresh ahi tuna cubes marinated in ginger-tamari sauce, served over nutty brown rice with a buttery crunch of toasted macadamia nuts.

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NUTRITION

Protein

53.0g

Fat

21.3g

Carbs

36.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz yellowfin tuna

0.5 cup cooked brown rice

0.5 oz macadamia nuts

0.25 cup shelled edamame

0.5 cup cucumber

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp fresh ginger

1 tbsp green onion

0.5 tsp black sesame seeds

1 medium radish

0.25 tsp sea salt

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PREPARATION

1
Cook the brown rice according to package directions and allow it to cool slightly before assembling.
2
Pat the sushi-grade yellowfin tuna dry with a paper towel and cut into uniform 1/2-inch cubes.
3
In a medium glass bowl, whisk together the tamari, toasted sesame oil, and freshly grated ginger.
4
Add the tuna cubes to the bowl and toss gently to coat, then let marinate in the refrigerator for 5 to 10 minutes.
5
Roughly chop the macadamia nuts and toast them in a small dry skillet over medium heat until golden and fragrant.
6
Slice the cucumber into thin half-moons and the radish into translucent rounds.
7
Place the cooled brown rice in the center of a shallow bowl.
8
Top the rice with the marinated tuna, edamame, cucumber, and radish.
9
Garnish the bowl with the toasted macadamia nuts, sliced green onions, black sesame seeds, and a pinch of sea salt.