Tuna Poke Bowl
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Tuna Poke Bowl

Prep: 10 minutes
Grill: 6 minutes • Serves: 4

1 cup dry purple rice
1/4 cup PICS less-sodium soy sauce
1/4 cup rice wine vinegar
1/4 cup sesame oil
4 tuna fillets (about 4 ounces each)
1/4 teaspoon PICS salt
1/8 teaspoon PICS ground black pepper
1 medium avocado, peeled, pitted and sliced
1/2 cup matchstick-cut carrots
1/2 cup sliced pineapple
1/4 cup thinly sliced radishes
2 teaspoons black sesame seeds

1. Prepare rice as label directs. In medium bowl, whisk soy sauce, vinegar and 3 tablespoons oil.

2. Prepare outdoor grill for direct grilling over medium-high heat. Rub tuna with remaining 1 tablespoon oil; sprinkle salt and pepper. Place tuna on hot grill rack; cover and cook 6 minutes or until internal temperature reaches 145° or to desired doneness, turning once.

3. Slice tuna 1/4-inch thick. Divide rice into 4 bowls; top with avocado, carrots, pineapple, radishes and tuna. Drizzle with soy sauce mixture; sprinkle with sesame seeds.

Serving Size: 1 bowl
Approximate nutritional values per serving:
579 Calories, 29g Fat (5g Saturated), 47mg Cholesterol, 780mg Sodium,
45g Carbohydrates, 7g Fiber, 5g Sugars, 0g Added Sugars, 37g Protein