YOUR SOLIN GENERATED RECIPE
Ahi Tuna Poke Bowl with Macadamia Nuts
Fresh ahi tuna marinated in a ginger-tamari glaze, served over brown rice with buttery macadamia nuts and silky avocado for a vibrant Hawaiian-inspired bowl.
INGREDIENTS
6.5 oz Ahi tuna
0.25 cup Cooked brown rice
0.25 oz Macadamia nuts
0.25 whole Avocado
0.25 cup Shelled edamame
0.5 cup Sliced cucumber
2 medium Radishes
1 tbsp Tamari
0.5 tsp Toasted sesame oil
0.5 tsp Fresh ginger
1 tsp Green onion
0.25 tsp Black sesame seeds
PREPARATION
Pat the ahi tuna dry with a paper towel and cut into uniform 3/4-inch cubes.
In a small glass bowl, whisk together the tamari, toasted sesame oil, and freshly grated ginger to create the marinade.
Toss the tuna cubes gently in the marinade until well coated, then cover and refrigerate for 10-15 minutes.
Place the warm cooked brown rice in the center of a shallow serving bowl.
Arrange the marinated tuna, sliced avocado, edamame, cucumber, and thinly sliced radishes in sections over the rice.
Roughly chop the macadamia nuts and sprinkle them over the bowl to add a rich, buttery crunch.
Garnish with thinly sliced green onions and black sesame seeds before serving immediately.