Wild-caught Tuna Poke Bowl Recipe
Recipe information
Make Wild-caught Tuna Poke Bowl in just 1h . regenerative black rice, avocado, roasted mushrooms, cucumber, jalapeño, edamame, citrus ponzu, Chef Matt’s Magical Dust
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Ingredients
Base
Toppings
Sauce
Preparation
1. Cook the Black Rice
Rinse the black rice under cold water. In a pot, combine 1 cup of black rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until the water is absorbed. Remove from heat and let sit covered for 10 minutes.
2. Prepare the Roasted Mushrooms
Preheat the oven to 400°F (200°C). Slice the mushrooms and toss them with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until golden and tender.
3. Prep the Vegetables
While the rice and mushrooms are cooking, slice the avocado, cucumber, and jalapeño. Set aside.
4. Prepare the Tuna
Dice the wild-caught tuna into bite-sized pieces and place in a bowl. Drizzle with some citrus ponzu sauce and sprinkle with Chef Matt’s Magical Dust. Gently toss to combine.
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