Poke Bowls on a weeknight 👯‍♀️

Craving a burst of flavor that's both low FODMAP and incredibly easy to whip up?

Look no further than this mouthwatering Ahi Tuna Poke Bowl recipe!

Ingredients:

16 oz Ahi Tuna

1 tsp toasted sesame oil

1-2 tsp tamari (may sub: soy sauce or coconut aminos)

1 tsp rice vinegar

1-2 tsp togarashi or furikake

¼ cup scallions, sliced thin

Directions:

Large dice ahi tuna and place in a mixing bowl.

Add in the remaining ingredients to the bowl and toss with hands to tongs to fully coat the tuna.

Serve over steamed rice with kewpie, furikake, cucumber salad and roasted sweet potatoes.

Cucumber Salad:

Ingredients:

1 english cucumber

2 tsp sesame oil

1 TBSP tamari (sub: soy sauce or coconut aminos)

1 tsp lime juice

2 tsp rice vinegar

¼ cup scallions, sliced thin

¼ cup cilantro

½ TBSP furikake

½ tsp togarashi

Directions:

Thin slice cucumbers on a mandoline, then toss all ingredients together in a mixing bowl. Let sit for 10 minutes then serve.

Store in the fridge for up to 2 days. The longer the cucumber salad sits, the softer the cucumbers get.

Serve with poke bowls

Remember, you can get creative with this!

Use what you have on hand and feel free to switch up the fish to some salmon, mackerel, unagi or cooked shrimp

Additional items could be seaweed salad, avocado, & Sriracha

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