6oz poke grade fresh tuna, cubed, marinated in a mix of 1/4 c soy sauce, 1/4 tsp red pepper flakes, and 2 Tbsp rice wine vinegar. Wedge 1/2 ripe avocado. Do ahead tip: Pickle 1/2 slice of red onion by soaking onion in white vinegar for an hour.
Assemble your bowl with 1 and 1/2 cups of lettuce (spring mix or romaine.) Drain off the marinade from the tuna and sprinkle with white and black sesame seeds. Place tuna on the bed of lettuce. Garnish with avocado wedges, pickled onion slice and sliced ginger (from a jar, found in the international food section of most grocery stores).
Traditionally, the tuna sits on brown rice or other grain but omitting rice makes it a keto-friendly satisfying tasty lunch bowl. Packed with protein , flavor, and texture, it makes a beautiful lunch.
Don’t be afraid to customize your poke bowl! Enjoy!
Until next time!