RECIPE
12 INGREDIENTS6 STEPS15MIN

"End of the Month" Tuna Poke Bowl

4.5
8 Ratings
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
On a budget? Maybe you just hate raw fish. Canned tuna replaces the traditional raw fish you'd usually find in a poke bowl to create a simple, yet delicious tuna and rice bowl that might just be the answer to all your problems.

15MIN

Total Cooking Time

12

Ingredients
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
Ingredients
US / METRIC
Servings:
2
Serves 2
1 can
(5 oz)
Tuna, drained
2 Tbsp
1 in
Fresh Ginger, minced
1 tsp
Sesame Oil
1 handful
Fresh Cilantro, chopped
2 cups
Cooked White Rice
cooled
3
Small Cucumbers, thinly sliced
or 1 large
4
Radishes, thinly sliced
2
Scallions, finely chopped
1 Tbsp
1 tsp
Crushed Red Pepper Flakes
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Author's Notes

If you pre-cook a big batch of rice, you can make these on the fly all week long!

Directions

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Step 1
In a small bowl, combine Tuna (1 can) and Lemon Juice (2 tablespoon).
Step 2
Add Fresh Ginger (1 inch) it to the bowl along with the Low-Sodium Soy Sauce (2 teaspoon) and Sesame Oil (1 teaspoon).
Step 3
Add in Fresh Cilantro (1 handful). Mix well and set aside.
Step 4
Divide the White Rice (2 cup) between two bowls.
Step 5
Top rice with tuna mixture and add Cucumber (3).
Step 6
Garnish with the Radish (4), Scallion (2), Sesame Seeds (1 tablespoon), and Crushed Red Pepper Flakes (1 teaspoon), then dig in and enjoy!

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