Mains/ Recipes/ Savory

Tuna and Raw Veggie Bowl (Dairy Free)

Coming back from vacation always gives me whiplash. This time around, things were especially difficult given the fact that I boarded a red-eye from California – the land of sunshine and palm trees – and woke up in gloomy, rainy New York. But that oh so pleasant post-vacay slump also came from the realization that no, I couldn’t keep eating massive meals and indulging in desserts and fried food.

One of the healthier meals I had on vacation was poke (if you’re in LA, give Mainland Poke a try). It was refreshing and left me feeling clean – not bogged down like some of the other dishes I’d been eating. The beauty of poke is that it adheres to my belief that combining a few simple veggies and ingredients can result in something incredible and good for you – no fancy processes or spices needed.

The moment I touched down in NYC, I vowed to grab some ingredients and make my own version of poke for this week’s lunch as a diet reset. I am all about eating seafood but, as a former vegetarian of many years, have not yet crossed over into the realm of preparing raw fish at home. I just don’t quite trust myself…this is still reserved for sushi chefs. So I made my own version of poke with roasted tuna, and it was delicious! I can’t wait to nosh on these bowls all week. The below ingredients made three large portions.

Ingredients:

3 to 4 medium zucchini

raw tuna sliced into 1-2 inch cubes (I sliced up two individual portions in total – about 3 cups worth)

2 jalapenos

1 cucumber

1 handful of baby carrots

1 sliced avocado

Toasted sesame oil, soy sauce, rice wine vinegar, coconut oil

Optional: black sesame seeds, Sriracha

Directions:

Preheat the oven to 350. Remove the skin of the zucchinis using a vegetable peeler and chop off the stems. Use a spiralizer, mandolin or Vegetti to make all of your zucchini into “noodles”. Set aside.

In a mixing bowl, combine 1 tablespoon of each of the following: coconut oil (liquid), toasted sesame oil, rice wine vinegar and soy sauce. Add in Sriracha for spice as desired.

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Whisk thoroughly with a fork or whisk, then put your tuna cubes into the marinade, rotate until fully coated, and cover and set aside in the fridge.

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In the meantime, prep your toppings. Dice or shred the carrots and thinly slice cucumber and jalapeno rounds.

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After the fish has been marinating for at least 20 minutes and the oven is preheated, set the fish onto a baking tray with a bit of coconut oil as a nonstick base. Bake for about 15-20 minutes or until your tuna is flakey when poked with a fork. Let cool.

In a small dish, whisk up your sauce: 1/2 teaspoon of sesame oil, 1 and 1/2 teaspoon of soy sauce, and a teaspoon of Sriracha. Build your bowl, combining all of the ingredients, then top with black sesame or other toppings as desired.

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