Tuna Bowl Recipe

I have been shopping at our little local fish shop for our seafood for the last 5 years. The quality is excellent. To date I had never asked if they sold sashimi-grade fish – it turns out they do, and I’ve been missing out for years. This meal is a gorgeous lunch treat, or a healthy, quick family meal. It is not expensive to make a meal for two. The piece I purchased was less than $10, cheaper and much more substantial than purchasing a Japanese lunch.

You can add any ingredients you have on hand to the bowl. I am really enjoying these types of meals. Did you see my recent healthy lamb rice bowl? I loved the crunch of raw vegetables that accompanied the pieces of smooth, rich fish.  I tried tuna for this time and will try salmon next time. You could also use swordfish if you can find a good quality supply.

Prepare the marinate in advance, add the fish and set aside for 30 minutes while the rice cooks and you prepare the vegetables.

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How to make a quick and healthy tuna bowl

Prep Time

30 mins

Total Time

30 mins

 

Quick and healthy, perfect for a hot evening when you don't want to use the oven. SIBO friendly and suited to a gluten free diet.

Course: Main

Servings: 2

Author: Kyrstie Barcak - A Fresh Legacy

Ingredients

• 1 piece of sashimi grade fish cut into small cubes tuna or salmon

Marinate

• 1 teaspoon coconut amino
• drizzle sesame oil
• juice 1 lime
• sprinkle black sesame seeds

Bowl Ingredients

• Jasmine rice
• 1/4 wombok cabbage- finely sliced
• tomato
• 1/4 capsicum finely sliced
• 1/4 avocado diced
• 3-4 radish finely sliced
• leaves fresh basil
• lime extra to serve
• wasabi optional

Instructions

1. Add the marinate ingredients to a bowl with the fish and set aside in the fridge for 30 minutes
2. Set the rice to cook - based on how many people you are serving.
3. Prepare the vegetables to serve with the fish
4. Once the rice has cooked add to serving bowls
5. Add the vegetables to the bowl
6. Add the marinated fish and top with extra lime, wasabi and fresh basil leaves.
7. The fish should have changed colour around the edges as the marinate will begin to "cook" it.

This easy, healthy dinner will be on our summer menu often, firstly because it is so fresh and delicious but also because it is quick to make and meets my SIBO diet requirements as well as my son’s intolerance of gluten, egg and dairy. Enjoy it as a quick weeknight meal when it is too hot to turn on the oven. It would also make a lovely summer lunch when entertaining friends.

Have a wonderful weekend. It is Cup Day weekend in Melbourne, the weekend that most people ear mark to plant their tomatoes. How are yours progressing? Or are you planting them this weekend?