Ingredients:

1 tuna steak (8 ounces)  

1 cup shelled edamame

2 persian cucumbers sliced

1 avocado sliced

1 cup chopped mango

4 radishes sliced

2 tablespoons pickled ginger

1 sheet of nori cut into 2 inch squares

2 cups cooked rice or quinoa

1 teaspoon garlic powder

1/2 teaspoon course sea salt

1/4 teaspoon fresh ground black pepper

1 tablespoon EVOO

1 tablespoon black sesame seeds

1 tablespoon white sesame seeds

¼ cup thinly sliced green onion

2 tablespoons Primal Kitchen no soy teriyaki sauce and marinade

Directions:

1. Season tuna with garlic powder, sea salt, and pepper on each side

2. In a medium sized pan, sear tuna in 1 tablespoon of EVOO on medium heat for 1-2 minutes on each side and remove from heat when done

3. Cut tuna into cubes and divide into 4 servings

4. To build poke bowl place ½ cup of cooked rice or quinoa at the bottom of the bowl and top with ¼ of seared tuna, ¼ cup shelled edamame, ¼ sliced persian cucumber, ¼ avocado, ¼ cup chopped mango, 1 sliced radish, ½ tablespoon pickled ginger, and ¼ of nori

5. Garnish with ½ tablespoon each of white and black sesame seeds, 1 tablespoon of green onions, and drizzle with ½ tablespoon of Primal Kitchen’s no soy teriyaki sauce and marinade