Yeah, yeah, yeah, I know – sacrilege. Canned tuna in a poke bowl.
This may not be an Insta-friendly hippie bowl filled with sunshine and $15 worth of amazeballs seafood, but it is delicious, and utilizes a current obsession of mine: the humble can of tuna.
Gluten-free, paleo, pescatarian, FODMAP-reintroduction friendly
Canned Tuna Poke Bowl
Pickled element:
1/3 – 1/2 cup chopped daikon radish
1/3 – 1/2 cup chopped cucumber
1/2 cup rice vinegar
1/2 cup water
Big pinch red pepper flakes
Combine all pickle ingredients, shake well and set aside for at least half an hour to come to some sort of quick pickle before assembling your bowl.
Dressing:
1/2 cup sesame oil
1/4 cup soy sauce, tamari or coconut aminos
2 Tbsp. rice vinegar
2 Tbsp. pineapple juice
1 Tbsp. sriracha
2 tsp. pickled ginger, minced
Juice of 1 lime
Combine all dressing ingredients and shake well. Each serving gets 2 – 3 Tbsp. of sauce.
The rice base:
1 cup raw rice (or use cauli rice if paleo)
1/4 cup pickled ginger, minced
1/4 cup rice vinegar
1/4 cup furikake
1/2 sheet nori, snipped into tiny pieces
Hefty sprinkle shichimi togarishi seasoning
Cook the rice to your liking and before it cools, add the other ingredients, working into the warm rice with either a silicone spatula or wooden spoon. Each bowl gets 1/2 – 1 cup rice.
Bowl toppings:
Canned tuna (I used 60 – 95g cans plain or lemon pepper seasoned)
Mango (especially good if you need a FODMAP challenge food)
Sprouts
Carrot matchsticks
Avocado (also a good FODMAP challenge food)
Fried egg
Cilantro
Pickled element
Poke dressing
Lay a base of rice and top with any and all of these toppings. Spoon 2 – 3 Tbsp. dressing over top and enjoy.
Serves 4 – 6, depending upon how hefty your rice/”rice” servings are.
Gastography 