Easy Tuna Steak Poke Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Seared tuna steak served over brown rice with a colorful array of raw vegetables, avocado, and sprouts, dressed in a soy-based vinaigrette. This is a fresh, vibrant bowl with Japanese-influenced flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 carrot (spiralized)
- 1/2 cup red cabbage (chopped)
- 2 large slices grapefruit
- 1/2 avocado (sliced)
- 1/2 cup cucumber (chopped)
- 1/2 cup sprouts
- 4 green onions (sliced)
- 1 tbsp olive oil
- 16 oz tuna steak
- Salt & pepper to taste
- Sesame seeds for garnish
- 2 tbsp soy sauce
- habanero sauce, to serve ((recipe below))
- 5 habanero or scotch bonnet peppers (de-seeded)
- 1 clove garlic, minced
- 1 tbsp vinegar
- 1/2 tsp salt
- 2 1/2 cups water
- 1 cup brown rice
- 1 tsp butter
- 1 pinch salt
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 1124mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 834mg
- Calcium
- 70mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1124MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.