Tuna poke bowl: fifteen minutes to a plate that looks like healing

When the cauliflower rice is already made, this bowl comes together in about 15 minutes and looks like something you would order out. A poke bowl is abundance in a bowl: color, freshness, real food, and it asks almost nothing of you.

The medicine here is straightforward. Tuna is a source of omega-3 fats, studied for helping balance the inflammatory response, and of selenium, involved in thyroid hormone conversion and antioxidant defense. The avocado is a source of monounsaturated fat and potassium, and the cabbage and cucumber bring fiber and polyphenols that feed a healthier gut community. The cauliflower rice keeps the whole bowl grain-free without losing the shape of the meal you remember.

Source the tuna with respect and with care: sashimi-grade, or frozen per guidance, wild rather than farmed. Then build the bowl beautifully. Lay the rice down, fan the avocado, let the purple cabbage and the green cucumber sit beside the tuna. Before you eat, take a breath and look at it. The few seconds of presence are part of how the food serves you.

Ingredients

For the poke:

• 1 lb sashimi-grade tuna, cubed (see the safety note)
• 2 green onions, sliced
• 1/4 cup coconut aminos
• 2 tbsp apple cider vinegar (in place of white wine vinegar)
• 2 tbsp maple syrup
• 2 tbsp olive oil (in place of toasted sesame oil)
• 2 cloves garlic, minced
• 2 tsp grated fresh ginger
• 1/2 tsp sea salt

For the bowl:

• 4 cups cooked cauliflower rice
• 1 cup shredded purple cabbage or greens
• 1 large avocado, sliced
• 1 small cucumber, sliced

Note: the source uses white wine vinegar, toasted sesame oil, and lists optional sesame seeds and edamame. White wine vinegar is omitted in favor of apple cider vinegar; sesame oil is replaced with olive oil; sesame seeds and edamame are left out entirely - sesame is a seed, edamame is a legume, and both are excluded on AIP Core.

Method

In a bowl, toss the cubed tuna with the green onions, coconut aminos, apple cider vinegar, maple syrup, olive oil, garlic, ginger, and salt until the tuna is coated. Let it sit a few minutes while you build the bowls.

Divide the cauliflower rice among four bowls. Top each with a portion of the dressed tuna, then the shredded cabbage, sliced avocado, and cucumber.

Serve right away, while the tuna is cold and fresh.

*Adapted from a-clean-plate*