Tuna Poke Bowl

Seared tuna crusted with sesame seeds served in a veggie packed poke bowl! A 10 minute meal that’s delicious, filling and Whole30 compliant!

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 2 bowls

Ingredients

1 tuna filet

2 cups cauliflower rice

1 large cucumber, spiralized

1 large carrot, spiralized

½ cup radishes, sliced

1 avocado, sliced

¼ cup pickled ginger

½ cup coconut aminos

¼ cup coconut oil, melted plus 2 tbsp more for sautéing

2 tbsp. fresh lime juice

2 tbsp. fresh grapefruit juice

2 tbsp. black sesame seeds

salt & pepper to taste

How to Make It

1. Preheat two skillets to medium heat.
2. Place 1 tablespoon of coconut oil in one skillet with the cauliflower rice, salt and pepper then stir to combine. Cook the cauliflower rice 5 minutes until tender. Then divide in half and transfer to two bowls.
3. Sprinkle the sesame seeds on a plate and roll tuna filet over it to create a crust.
4. Place the other 1 tablespoon of coconut oil in the other skillet then place the tuna in it. Cook 2-3 minutes on each side then turn a broiler on high. Place the skillet under the broiler for 2 minutes to create a crispy crust. Remove from the oven and let the tuna rest for 5 minutes.
5. While the tuna rests, mix the sauce by combining the ¼ cup of melted coconut oil, coconut aminos, lime juice and grapefruit juice in a bowl. Set aside.
6. Next slice the tuna and place in each bowl. Add the cucumber, carrot, radishes, ginger and avocado to each bowl.
7. Divide the sauce in half, pour over each bowl and enjoy!