Keto Tuna Poke Bowls with Avocado Salsa & Cauliflower Rice

Allergens

Fish, Soy (from coconut aminos)

Ingredients

• 1. 1 pound sushi
• grade tuna, cut into 1/2
• inch cubes 2. 1 medium head cauliflower, riced 3. 2 ripe avocados, diced 4. 1 cup cherry tomatoes, halved 5. 1/4 cup red onion, finely chopped 6. 1/4 cup fresh cilantro, chopped 7. 1/4 cup lime juice, freshly squeezed 8. 2 tablespoons coconut aminos 9. 1 tablespoon sesame oil 10. Salt and pepper, to taste 11. Optional: sesame seeds and extra cilantro for garnish

Instructions

1. In a large bowl, combine tuna cubes, lime juice, coconut aminos, sesame oil, salt, and pepper. Mix gently until the tuna is evenly coated in the marinade. Set aside to let the flavors meld for at least 10 minutes.
2. Meanwhile, prepare the cauliflower rice by ricing the cauliflower head in a food processor or by grating it on a box grater. Heat a large skillet over medium heat and add the cauliflower rice. Cook for about 5 7 minutes, stirring occasionally, until tender and slightly golden. Season with salt and pepper to taste.
3. In a separate bowl, combine avocado, cherry tomatoes, red onion, and cilantro. Gently toss to mix the ingredients evenly.
4. To assemble the bowls, divide the cooked cauliflower rice among four serving bowls. Top each with an equal portion of marinated tuna. Spoon the avocado salsa over the tuna and serve immediately. Optionally garnish with sesame seeds and extra cilantro.

Chef’s Insight

Be sure to use high-quality sushi-grade tuna for the best flavor and texture. - To avoid sogginess, add the avocado salsa just before serving.

Notes

If you can't find sushi-grade tuna, opt for fresh tuna steaks and freeze them before slicing to avoid foodborne illnesses.