Tuesday, May 23, 2017

Tuna Avocado Rice Bowls with Sriracha Aioli

I'm avocado-crazy (like most people) and I am always finding new ways to enjoy it. Avocado can often be seen paired with tuna and cucumber at sushi restaurants, so I figured why not turn it into a meal? These bowls are so pretty (and unbelievably tasty) and they pack a great amount of protein and healthy fats. If you have leftovers, this makes a great lunch or post-workout snack!


1. Combine aioli ingredients in a small bowl. Set aside.


2. Combine the green onion, lime zest/juice, orange zest/juice, tamari, sesame seeds and ginger in a medium bowl. Add tuna and edamame and toss to combine.



3. Scoop rice into serving bowls and top with the tuna mixture, cucumber and avocado. Drizzle with aioli and serve.




Tuna Avocado Rice Bowls with Sriracha Aioli
Serves 4

All you need:
Aioli
1/2 cup mayo
2 tablespoons sriracha
Zest and juice of 1 lime
Salt, to taste

1 bunch green onion, thinly sliced
Zest and juice of 1 lime
Zest and juice of 1 orange
2 tablespoons reduced-sodium tamari
1 teaspoon sesame seeds
1 (2-inch) piece fresh ginger, peeled and grated
8 oz. sushi-grade tuna, diced small
1 cup shelled edamame
1 small cucumber, peeled, seeded and diced small
1 small avocado, peeled, pitted and diced

Jasmine rice, for serving

All you do:
1. Combine aioli ingredients in a small bowl. Set aside.
2. Combine the green onion, lime zest/juice, orange zest/juice, tamari, sesame seeds and ginger in a medium bowl. Add tuna and edamame and toss to combine.
3. Scoop rice into serving bowls and top with the tuna mixture, cucumber and avocado. Drizzle with aioli and serve.

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