Seared Tuna Poke Bowls

October 22, 2021

Who doesn't LOVE a Poke bowl in summer?! They are fresh, packed with veges, healthy and look so bright and happy! This Seared Tuna Poke Bowl was created by our lovely client Lara, who is a recipe creator, food stylist, photographer and writer for lalasplate.com. You will regularly find Lara working out at one of our Premium Pilates & Fitness studios or in the kitchen being creative!

"Poke bowls have become one of my favourite meals to order and eat out, but they're also so simple (and equally delicious) to make at home! The seared tuna steaks are bursting with flavour from the delicious sesame coconut honey marinade! Paired with rice, avocado and veggies = happiness in a bowl!"

Ingredients

- 2 frozen tuna steaks, thawed.

- 1 tbsp coconut aminos

- 1 tbsp tamari

- 1/2 tbsp honey

- 1 teaspoon lime juice

- 1 teaspoon sesame oil

- 125g cooked rice (I use brown)

- 3 radishes (sliced finely)

- 75g frozen shelled edamame beans - (thawed) not peeled

- 1/2 cup diced cucumber

- 1 carrot (diced)

- 1/2 avocado (diced)

- 1 baby cos lettuce(roughly chopped)

- Garnish: Fresh lime wedges, coriander leaves, sesame seeds and coconut aminos

Method

1. Pat the tuna steaks dry with a paper towel and place into a large bowl or into a zip lock bag.

2. In a small bowl combine tamari, coconut aminos, lime juice, and honey. Mix well and pour the mixture over the tuna steaks. Marinate the tuna steaks for at least 10 minutes in the sauce (if using a zip lock bag, seal and shake well to fully coat tuna steaks).


3. Meanwhile, prepare your veggies for the poke bowls. Roughly chop lettuce; dice cucumber, avocado, carrot; finely slice radishes and peel edamame beans.

4. Once tuna steaks have marinated, heat sesame oil in a frypan over medium heat.

5. Once the pan is hot, add tuna steaks and sear for 1-2 minutes on each side (time is dependent on cooking preference, Use your best judgment on what level of heat you use, as the marinade may burn if high heat is used).

6. Remove tuna steaks from frypan and transfer to a cutting board, allow to rest for 3 minutes. Finely slice both steaks into thin slices.

7. Time to create the poke bowls! Equally, divide lettuce and place as the leafy base to both bowls. Top lettuce with equally divided portions of the cooked rice, avocado, edamame beans, carrot, cucumber, and radishes.

8. Add one sliced tuna steak to each bowl and garnish with a wedge of lime. Drizzle in coconut aminos, sprinkle over sesame seeds, and top with some fresh coriander leaves. Serve and Enjoy!

Want more of Lala's amazing recipes?! We have your sweet tooth covered with her Healthy Blueberry Muffins & Healthy Vegan Snickers Bar!

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