Tag: pescatarian

Canned Tuna Poke Bowl

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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.

Canned Tuna Thai Bowl

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This Summer, my seasonal obsession with seafood has taken the form of canned tuna. Which is great for my wallet and healthy, so I’m not complaining.

I was, however, starting to feel like I was getting into a rut with my favorite dead-simple pasta + other warm-ish and cozy things that at least approximated the feel of tuna noodle casserole. Ok, not actually really, but in my mind that’s what was going on.

I have issues, I know.

This recipe takes my current love, digs the can of weird Aryan kid peanut butter that’s a pain in the ass to use out of the pantry, and goes somewhere approximating Thailand with it. Thailand, at least in peanut sauce and some toppings. I used what I could find locally and what my FODMAP diet would allow me.

gluten-free, paleo, pescatarian, FODMAP

Canned Tuna Thai Bowl

1 large zucchini, spiralized into noodles

1 medium carrot, cut into matchsticks

1/2 red bell pepper, also matchsticked

1/3 daikon or other radish, sliced or grated or whatever

1 small can tuna per serving (I used 95g cans of lemon pepper flavor)

Cilantro & lime to top

Dressing:

1/2 cup peanut butter (mine was natural unsweetened)

2 Tbsp. apple cider vinegar

1 Tbsp. coconut aminos or soy sauce or tamari

2 tsp. fish sauce

2 tsp. grated ginger

Big pinch cayenne pepper

Salt & pepper

Juice of 1 lime or 1/2 lemon

Honey or other sweetener to taste if you need to balance flavors (I ended up using 1 tsp. because I got a tad over zealous with the ACV)

Prep all your veggies. Sautee the zucchini noodles in a dry pan until your desired doneness is reached. Split into 2 servings.

While your zoodles are working, zap the peanut butter in a large microwave-safe vessel :20 or so or until warm. Add the rest of the ingredients and stir carefully to form a sauce.

Assemble your bowl and top with peanut butter sauce, cilantro & more lime juice.

Makes 2 bowls zucchini-wise; the rest of the ingredients can stretch a couple more. Keep in mind that when you grab out of the fridge, you might want to add a Tablespoon of water to your sauce and zap it in the microwave :15 or so to loosen up to a drizzle-able consistency (especially if your peanut butter is the hippie kind with the oil on top).

Salmon Fried Rice

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This FODMAP-friendly recipe is full of flavor, simple to prepare, and makes enough servings for a batch cook.

gluten-free, pescatarian, FODMAP

Salmon Fried Rice

1 medium red pepper, chopped
1 large carrot, chopped
1/2 cup green onion, sliced (tops only if FODMAP)
3/4 cup frozen chopped green beans
2 tsp. or a few squirts (if spray) garlic oil
1 Tbsp. sesame oil
2 tsp. fresh ginger, crushed
195g. canned salmon
65g. canned tuna
2 large eggs
1 Tbsp. fish sauce
2 Tbsp. soy sauce or tamari
2 cups leftover white rice

In your largest skillet, heat the garlic oil over medium-high heat. Add the carrots and stir-fry until just browning. Add the peppers and green beans and stir-fry until carrots are softened and the rest are just starting to brown.

Add the rice, fish, sauces, sesame oil & ginger. Stir to combine and push to the sides to create a well in the center.

Crack the eggs into the well, stir, and let sit a couple minutes to create some curds.

Stir all together to combine.

When the eggs are solid, split into fourths and serve.

Serves 4

Summer Sunshine Salad

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Another potluck, another veg (pescatarian)-friendly salad. The tastes are great here, but I would caution to know your audience – I saw a couple plates of beetroot floating around after all was said and done. I loved it, though, and so did my veggie-heavy friends!

If you can find them, add toasted unsweetened coconut shavings – I think they’d add a nice subtly sweet crunch here, but couldn’t find them anywhere. If you’re in the States, Trader Joes & Whole Foods usually carry them.

gluten-free, pescatarian, paleo

Summer Sunshine Salad

2 grapefruits, cut into supremes – reserve 2 Tbsp. of the juice for the dressing
1 kohlrabi, shredded (I ribboned, but this would have been better julienned like the beets)
400g prawns, sauteed and chopped in half
250g cherry tomatoes, halved
2 avocados, chopped
1 yellow bell pepper, julienned
2 scallions, sliced
1 c. beetroot, julienned
2 c. red cabbage, ribboned
Hand full of mint, chopped
1 Tbsp. tamarind paste
1 Tbsp. lime juice
3 Tbsp. olive oil
Salt & pepper

Chuck all the non-wet ingredients in a large bowl. Whisk all the wet ingredients and pour over top. Toss again. Taste, hit with salt + pepper if needed.

If you have toasted coconut, top with that – pepitas would also be nice.

Serves a party