Tuna Poke Bowl

Aloha and welcome to our g&b Tuna Poke Bowl, which is what we were feeling into today instead of a more traditional Good Friday fish dish. 🐟 This features a lightly seared tuna on a brown rice medley with black and white sesame seeds, mango, avocado and a delicious Ginger Orange Sauce to round everything off.



Ingredients

makes 2 servings, but can easily be doubled or tripled


1 ahi tuna steak (about 9 oz or 250 g)

2 cups brown rice medley, cooked according to the package instructions.

1 honey mango (aka Ataulfo mango, which is a yellow, smaller and sweeter mango variety. If you can find it, buy it, it’s delicious! )

1 ripe avocado

1 tsp toasted white sesame seeds

1 tsp black sesame seeds

olive oil

1/2 tsp salt

freshly ground pepper


Ginger Orange Sauce


1 1/2 tbsp ginger paste

1 tbsp Mirin

1 1/2 tbsp Tamari

1 tbsp water

2 tbsp freshly squeezed orange juice (but don’t feel bad substituting bottled orange juice!)

1/2 tsp olive oil

1/ tsp salt


Instructions


Mix all the ingredients for the Ginger Orange Sauce together in a medium sized bowl and whisk thoroughly to combine. Set aside. Mix the sesame seeds together in a separate bowl and set aside.

Rub the tuna steak with a drizzle of olive oil on both sides and then season lightly on both sides with salt and pepper. Allow a pan to get fairly hot with the stove set to medium high. Then place the tuna in the pan and sear until rare for about 1 1/2 minutes on either side. Don’t overcook! Remove and let rest for 5 minutes. In the meantime, you can prepare the bowls. Peel the mango (this works best with a vegetable peeler), cut the flesh off the pit and cut into small cubes. Halve the avocado and remove the stone. Scoop the avocado out of the skin with a large spoon and slice lengthwise. Fill a cup of rice into each bowl. Cut the rested tuna into slices against the grain (that just means don’t cut with the lines on the tuna, cut across those lines) and arrange on the rice. If you want to try the straight sesame seed line we’ve done here, place a paper towel crosswise over half of the arranged tuna slices and sprinkle the combined sesame seeds over the other half. Press the sesame seeds down gently and then remove the paper towel carefully. Arrange the cubed mango and sliced avocado on either side of the tuna. Spoon the Ginger Orange Sauce equally over both bowls and serve. As always, if you’re pregnant, definitely stay away from uncooked fish. Fry that tuna within an inch of its’ life!



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