Ingredients with Measurements:
- 1 lb. fresh tuna, cubed
- 1/2 cup coconut milk
- 1/4 cup lime juice
- 1/4 cup diced red onion
- 1/4 cup diced cucumber
- 1/4 cup diced tomato
- 1/4 cup chopped cilantro
- 1 tbsp. soy sauce
- 1 tbsp. sesame oil
- 1 tsp. minced garlic
- 1 tsp. grated ginger
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 cups cooked white rice
- 1 avocado, sliced
- 1/4 cup sliced scallions
- 1/4 cup chopped macadamia nuts
Special equipment needed:
- Mixing bowl
- Cutting board
- Chef's knife
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine the cubed tuna, coconut milk, lime juice, red onion, cucumber, tomato, cilantro, soy sauce, sesame oil, garlic, ginger, salt, and black pepper. Mix well to combine.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
3. To assemble the poke bowl, divide the cooked rice between two bowls.
4. Top the rice with the marinated tuna mixture.
5. Add sliced avocado on top of the tuna.
6. Sprinkle sliced scallions and chopped macadamia nuts over the top of the bowl.
7. Serve immediately.
Time:
Preparation time: 20 minutes
Marinating time: 30 minutes
Total time: 50 minutes
Temperature:
Refrigerate the marinated tuna mixture before serving.
Serving size:
This recipe serves 2.
Nutritional information:
Calories: 620
Fat: 34g
Carbohydrates: 47g
Protein: 34g
Sodium: 870mg
Sugar: 5g
Fiber: 8g
Substitutions for ingredients:
- Instead of fresh tuna, you can use salmon or tofu.
- Instead of coconut milk, you can use coconut cream or almond milk.
- Instead of white rice, you can use brown rice or quinoa.
- Instead of macadamia nuts, you can use peanuts or cashews.
Variations:
- Add sliced jalapenos for a spicy kick.
- Use mango or pineapple instead of tomato for a tropical twist.
- Add sliced radishes or carrots for extra crunch.
Tips and tricks:
- Use fresh, high-quality tuna for the best flavor.
- Make sure to marinate the tuna for at least 30 minutes to allow the flavors to meld.
- Use a sharp chef's knife to cube the tuna.
- Toast the macadamia nuts for extra flavor.
Storage instructions:
Leftover poke bowl can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the poke bowl in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the poke bowl in a large, shallow bowl for a beautiful presentation.
Garnishes:
Garnish with extra cilantro or sliced lime wedges.
Pairings:
Serve with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with a side of edamame or seaweed salad.
Troubleshooting advice:
If the tuna is too fishy, try soaking it in milk for 30 minutes before marinating.
Food safety advice:
Make sure to use fresh, high-quality tuna and refrigerate the marinated tuna mixture before serving.
Food history:
Poke bowls originated in Hawaii and traditionally feature raw fish marinated in soy sauce and other seasonings.
Flavor profiles:
This poke bowl is tangy, savory, and slightly sweet with a hint of nuttiness from the macadamia nuts.
Serving suggestions:
Serve the poke bowl as a light lunch or dinner.
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Region: Hawaiian