Keto Japanese Breakfast: Avocado Tuna Poke Bowls with Mixed Greens

Allergens

Fish (Fish allergy warning)

Ingredients

• 6 oz sushi
• grade tuna, diced 1 ripe avocado, sliced 2 cups mixed salad greens 1/4 cup cucumber, thinly sliced 2 tbsp green onions, thinly sliced 2 tbsp sesame seeds, toasted 1 tbsp soy sauce (tamari for gluten
• free) 1 tbsp rice vinegar 1 tsp honey or Lakanto monk fruit sweetener (for Keto) Salt and pepper, to taste

Instructions

1. In a small bowl, whisk together soy sauce, rice vinegar, and sweetener. Season with salt and pepper to taste.
2. In a large bowl, combine tuna, cucumber, and green onions. Pour the dressing over the tuna mixture and toss gently to coat. Let marinate for 5 minutes.
3. Divide mixed greens among two bowls. Top each with half of the marinated tuna mixture and avocado slices. Sprinkle sesame seeds over the top.

Chef’s Insight

Choose sushi-grade tuna for optimal freshness and flavor.

Notes

Use fresh, high-quality ingredients for the best flavor and texture.