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ENVY™ Apple & Jalapeno Tuna Poke Bowl

Serves 
1
|
Prep 
30
|
Cook 
15

For the rice
1 cup sushi rice, rinsed
1.5 cup water
2 tsp canola oil
2 tsp rice wine vinegar
2 tsp kosher salt

For the vinaigrette
½ tsp sesame oil
4 tsp low sodium soy sauce
3 T ponzu sauce
½ tsp microplaned ginger (very finely grated)
½ tsp kosher salt

For the tuna
3 cup (500 g) fresh tuna, medium diced
2 jalapeno, stem/seeds removed and finely chopped
1 cup ENVY™ apple, small diced
½ cup jicama, peeled and small diced
1 cup scallion greens, thinly sliced

Equipment needed
Small pot with lid
Medium mixing bowl

Directions

Bring the water and rice to a simmer, turn the burner on low, cover, and cook for approximately 15 minutes or until the water is absorbed and the rice is tender

Once the rice is cooked, season with canola oil, rice wine vinegar, and salt

Whisk together the ingredients for the vinaigrette and toss with diced tuna

Toss the seasoned tuna with the jalapeno, apples, jicama, and scallions

Scoop rice into a bowl, top with the poke, and enjoy!

North America