Tuna Poke Bowl
- Time: 10 minutes
- Servings: 2
- Serving Size: 5.5 ounces
- Stage: Post-Recovery
INGREDIENTS:
- Ahi tuna, raw - 120 grams or 4.2 ounces
- Cucumber - 1/3 medium (100 grams)
- Avocado - 1/2 small-medium (50 grams)
- Soy sauce, low sodium - 1 tbsp (15 grams)
- Sesame oil - 1/2 tsp (2 grams)
- Lime, juice only - 1/4 medium (12 grams)
- Sesame seeds - 1 tsp (3 grams)
- Cilantro, fresh leaves, chopped - 1 tbsp (2 grams)
INSTRUCTIONS:
- Chop the ahi tuna, cucumber, and avocado. Add to a bowl.
- Add all of the remaining ingredients. Mix gently. Serve and enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for 1 day. Feel free to add a bit of sriracha or red chili flakes if you like spicy food, it goes very well with this recipe. If you buy the ahi tuna frozen do not unfreeze it in the microwave, let it unfreeze overnight in the refrigerator.
NUTRITION FACTS per serving:
- Calories 140
- Protein 17 grams
- Carbs 6 grams
- Fat 6 grams
- Fiber 2 grams
- Sugar 1 grams
- Iron 6% DV
- Calcium 3% DV
- Sodium 13% DV
DV = Daily Value, Based on diet for healthy adults
Tags: dairy-free, high-protein, gastric sleeve, vsg, bariatric, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.