Marinated Tuna Poke Bowl with no sugar added cranberries

Ingrédients

500 ml (2 cups) cooked rice (calrose or jasmine, your choice)

For the marinated tuna

454 g fresh sushi-grade tuna, sustainably sourced, cut into approximately 1-inch (2 cm) cubes

125 ml (½ cup) green onions, green part only, sliced

30 ml (2 tbsp) soy sauce

15 ml (1 tbsp) virgin sesame oil

2.5 ml (½ tbsp) salt

60 to 125 ml (¼ to ½ cup) organic, sugar-free dried cranberries, sliced (Patience Fruit & Co.)

For the toppings

Lebanese cucumber, thinly sliced

Carrots, cut into fine julienne

Avocado, sliced

Napa cabbage, shredded

White and black sesame seeds (optional)

Wafu sauce (optional – see note)

Here is a simple recipe that is perfect for a solo dinner and highlights our organic, sugar-free dried cranberries. Since we add cranberries to the poke dressing, they will have enough time to absorb the flavors and blend harmoniously with the tuna cubes.

For a successful poke, cut the tuna cubes into pieces of about 1 to 2 centimeters. This ensures uniform tuna bites that pair well with other poke ingredients, such as rice, vegetables, and Wafu sauce if desired.

Les étapes

1. Cook the rice according to package instructions. Remove from heat and let it sit covered for 10 minutes.

2. Cook the rice according to package instructions. Remove from heat and let it sit covered for 10 minutes.

3. In a large bowl, mix all the ingredients for the marinated tuna. Reserve for 10 minutes.

4. In a large bowl, mix all the ingredients for the marinated tuna. Reserve for 10 minutes.

5. Divide the rice into 4 bowls. Add the marinated tuna. Top with cucumber, carrots, avocados, Napa cabbage, sesame seeds, and Wafu sauce if desired.

6. Divide the rice into 4 bowls. Add the marinated tuna. Top with cucumber, carrots, avocados, Napa cabbage, sesame seeds, and Wafu sauce if desired.

Recommendations

For sauce enthusiasts, the poke bowl can be served with Wafu sauce. Mix 1 cup of mayonnaise with 1 teaspoon of grated fresh ginger, 2 teaspoons of soy sauce, 1 teaspoon of toasted sesame oil, and sriracha sauce to taste.