When you have a neighbor who has had a highly successful day of offshore fishing and gives pounds of filleted yellow fish tuna to his neighbors, it’s fun to find new recipes for enjoying another food that is so perfect for better vision, so good for heart care, and so delicious to taste. The Tuna Poke Bowls look like a lot of work, but they are loaded with so many vegetables that are good for eyesight, they are worth the time it takes to wash and chop.
The baked steaks are easy and delicious, care should be taken to ensure they are not overcooked, since that takes away the taste of tuna.
Yellowfin Tuna Poke Bowls
4 tablespoons soy sauce
3 Tbls each of vinegar ,Toasted sesame oil, Sesame seeds
1 avocado, sliced
1 cup red cabbage, sliced
1 cup of carrots, julienne sliced
1 Cup sliced cucumber
1 Cup broccoli, sliced
4 slices pickled ginger
½ Cup sliced seaweed (optional)
¼ Cup chopped cilantro
- Tbls. Diced chives .
Directions:
In a bowl mix together the first three ingredients with a whisk, set aside. Cut 1 ½ Cups tuna into 1 inch cubes. Place them in the bowl with the sauce and toss until evenly coated. Cover with plastic wrap and place in the fridge while prepping the vegetables.
Cut all the vegetables and p lace all along the outside of the bowl in a creative sign (alternating colors, etc.) Place the tuna in the center, sprinkle a few more sesame seeds on top, sprinkle the chives and drizzle some sriracha mayo on top
Try it using chopsticks.
Baked Yellowfin Tuna Steaks
Recipe makes 4 Servings
1 Lb. yellowfin tuna loin steaks
3 oz. Spicy Asian sauce
Touch of salt
Freshly ground black pepper to taste
Instructions
Heat oven to 450°F
Spray an 8 x 8 inch baking dish with non-stick cooking spray.
Place tuna in baking dish. Season lightly with salt and pepper. Spread half of splash over top of tuna steaks. Turn steaks; season and spread remaining splash on the other side.
Bake 8-10 minutes, uncovered for 1 inch thick steaks. Do not overcook tuna. When done, the centers should be pink for medium-rare.
