The best substitute for canned tuna is a piece of grilled
sushi grade tuna, the same size as 1/2 or 1 cup serving of canned tuna.
/ / cauliflower rice + fajita spiced peppers + black beans + avocado + salsa dressing + fresh lime / / quinoa + roasted squash + sauteed kale + feta + pumpkin seeds + almond butter dressing / / couscous + roasted eggplant + tomato + red cabbage + hard boiled egg + harissa dressing / / sushi rice + carrots + cucumber +
sushi grade tuna + edamame + fried egg + sriracha + soy sauce
Traditionally, a poke bowl is a Hawaiian based dish featuring diced
sushi grade tuna marinated in soy and sesame, but poke has evolved into an explosion of styles and ingredients.
1/2 cup short grain brown rice, cooked according to package directions 1/2 lb
sushi grade tuna or salmon (or a mix), diced 2 tsp soy sauce 1 tsp rice vinegar 1/2 tsp sesame oil squirt of sriracha 1/2 tsp toasted sesame seeds 1/2 avocado, thinly sliced 1/4 cup edamame, thawed 1 radish, thinly sliced 1/2 cucumber, thinly sliced 1 jalapeno, thinly sliced 1 scallion, chopped spicy mayonnaise, for serving sweet sauce or teriyaki sauce, for serving
Tuna poke bowls seem to be popping up everywhere (at least they are in my city), but if you can get your hands on
sushi grade tuna, they're actually really easy to prepare at home.
Not exact matches
But the restaurant «is so much more than just a steakhouse,» he says, noting that the pastas are all homemade and that the seafood is sourced both locally (from the Gulf of Mexico) and internationally, including
sushi -
grade tuna from the Pacific and lobster from the Atlantic, for example.
1/3 cup plus 2 tablespoons extra-virgin olive oil 1/2 cup chopped cilantro 1/2 small red onion, minced 1 jalapeño, minced 3 tablespoons sherry vinegar 2 tablespoons chopped basil 2 tablespoons chopped parsley 3 garlic cloves, minced 1 teaspoon chopped thyme 1 teaspoon red pepper flakes 1/8 teaspoon cayenne pepper kosher salt freshly ground black pepper 1 1 - lb
sushi -
grade tuna steak 6 oz baby arugula 2 avocados, pitted, peeled and sliced
1 pound
sushi -
grade tuna steak 2 teaspoons oil Salt and pepper to taste 1 tablespoon honey 2 - 3 teaspoons wasabi 1 teaspoon balsamic vinegar 1/4 teaspoon sugar 1 cup fresh or frozen Wild Blueberries handful of arugula leaves
Unlike so many other iterations of the dish, Serpas» hits all the right flavor and textural notes, combining a spicy - sweet marinade with a healthy dose of Sriracha and toasted sesame oil, plus diced
sushi -
grade yellowfin
tuna, red onion, creamy avocado and said apples.
1 lb
sushi -
grade ahi
tuna, well chilled 1 large or 2 small bulbs of fennel 1 bunch (about eight) radishes 1/4 cup fresh lemon juice 1/2 cup peppery extra-virgin olive oil sea salt and freshly ground pepper
This is a great recipe for using up bits and pieces of fresh
sushi -
grade tuna.
Chipotle aioli and
sushi -
grade tuna crown these modern tostadas, which come from Contramar, a lauded Mexico City seafood restaurant.
Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces
sushi -
grade ahi
tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamia nuts
Tuna scrape is used in supermarket -
grade sushi, not the fancy stuff.
Bluefin
tuna are the source of the highest
grade of
sushi and sashimi, known to aficionados as maguro and toro.
Grab
sushi -
grade tuna from your local fish market, and your protein - packed dinner is ready in minutes.
Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces
sushi -
grade ahi
tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamia nuts
1 cup
sushi rice, rinsed well8 teaspoons rice vinegar, divided1 tablespoon sugar1 ounce 1 / 3 - less - fat cream cheese, softened1 teaspoon kosher salt, dividedCooking spray2 tablespoons lower - sodium soy sauce1 teaspoon dark sesame oil1 / 4 teaspoon crushed red pepper1 / 2 cup cubed seeded peeled cucumber1 pound raw
sushi -
grade ahi
tuna, cut into 1 / 2 - inch cubes2 green onions, thinly sliced1 large diced peeled avocado1 / 2 tablespoon black sesame seeds, lightly toasted
Top it with chopped
sushi -
grade tuna tossed with a little mayonnaise, chili sauce and sesame seeds for a low - carb «
sushi bowl.»
Large fish like
sushi -
grade tuna should be avoided due to its high mercury content.