Tuna Poke Bowl

Serves: 4

Time: 20 minutes


Marinated tuna

-1 tbsp (15 ml) fresh ginger

-2 garlic cloves

-2 tbsp honey (or maple syrup)

-1 1/2 tbsp (22.5 ml) toasted sesame oil (or regular)

-5 tbsp (75 ml) tamari (or coconut aminos or soy sauce)

-1/4 tsp (1.25 ml) red chili flakes

-400 g tuna steak, diced into small cubes

-1/4 cup (60 ml) rice vinegar

Poke bowl

-Quinoa Base (approx. 1/4 dry cup per bowl)




-Shredded Carrots

-Mango, diced into small cubes

-Sesame seeds for garnish



1- In a bowl, mix all the ingredients in the marinade except for the rice vinegar.

2- Place the diced tuna and pour 1/4 cup of the marinade on the tuna.

3- Toss delicately to coat and reserve in the fridge from 10 to 30 minutes.

4- Add the rice vinegar to the rest of the marinade and set aside.


1- Prepare the quinoa according to the instructions on the package. Set aside.

2- Add in-shell edamame to a pot of salted, boiling water. Boil frozen edamame for one to two minutes and fresh edamame for five to six minutes until the beans are bright green and tender. Drain and rinse pods in cold water. Set aside.


1- Divide the quinoa into 4 bowls. Add the avocado, edemame, cucumber, carrots, mango and marinaded tuna. Sprinkle with sesame seeds and serve with the rest of the marinade.