Tuna Poke Noodle Bowl

Summer is upon us and nothing hits the spot like a fresh poke bowl. It’s light, refreshing and it’s all in one bowl. You can pick and choose your favorite add-ins, change up the sauce if you wish. What’s not to like? You can even do a vegetarian version, and replace the fish with tofu, veggies or even legumes. However, a true poke bowl requires fish. And we are talking the freshest of the fresh. Sushi grade. In this version I use sushi grade tuna, but you can also do salmon or yellowtail. You just want to make sure the fish (if eating it raw), is sushi grade.

Traditionally most poke bowls are served over rice, but in my grain-free version I use kelp noodles instead, keeping the dish low carb, and lower in calories. If you are new to kelp noodles, they are made from seaweed, although are almost entirely flavorless. They are free of fat, gluten and cholesterol while still being rich in calcium, iron and Vitamin K at only 6 calories per 4 ounces. Once soaked properly, kelp noodles make a great substitute for pasta or noddles and can take on the flavor of any sauce you choose.

In addition to kelp noodles, I use fresh avocado, spiraled cucumber, enoki mushrooms (you can also use shiitake or any shroom of choice), scallions and sesame seeds. Sometimes I add shelled edamame for a more hearty bowl. The sauce on this is amazing, and you can use it in any Asian inspired dish or as a dipping sauce or dressing.

TUNE POKE NOODLE BOWL
makes 2 bowls

Noodles:
1 package of kelp noodles
The juice of 1 lemon
2 TBS of salt
Hot water to cover noddles

Poke bowl:
8 ounces of sushi grade tuna
1 cucumber
1 avocado
6 ounces of enoki or sliced shiitake mushrooms
1 scallion sliced thin
Black sesame seeds for garnish

Sauce:
1/4 cup of ponzu sauce
3 Tbsp rice vinegar
2 Tbsp of honey
2 tsp of toasted sesame oil

Start by rinsing kelp noodles in a colander under warm water. Add to a large bowl of hot water, 2 tablespoons of salt, and the juice of one lemon. Make sure the noodles are fully covered. Wait until 30 minutes and soft/slurpy to taste. If you want them softer, (as in they are still crunchy, soak them longer).

While the noodles are soaking, make your sauce by combining all 4 ingredients in a small bowl and whisk until mixed well. Set aside.

Next, cook your mushrooms in a small pan over medium heat. Drizzle with olive oil and season with salt and pepper. Cook until soft, (stirring occasionally) about 5 minutes. Set aside.

With a very sharp knife, cut your tuna against the grain into 1 inch cubes. Discard any pieces that have tough white tissue. Place the tuna in a medium size bowl and take 2 tablespoons of the sauce and add to the tuna, mixing well. Next, peel your cucumber and trim off the ends. With a spiralizer make wide noodles out of the cucumber. If you do not have a spiralizer, don’t worry! Just use your vegetable peeler and peel the cucumber into wide strips. It doesn’t have to be perfect. Next, cut your avocado in half, deseed and scoop out the flesh. Cut each half into cubes.

Rinse your kelp noodles in a colander with cold water and then pat them dry with a paper towel. Now it’s time to assemble the poke bowls. Add the kelp noodles evenly among two bowls, and mix in one tablespoon of the sauce. Next add the spiralized cucumbers on top of the kelp noodles. Add your cubed tuna, placing it to one side of the bowl. Next add the cooked mushrooms next to the tuna, and then the cubed avocado on the other side of the fish. Sprinkle the sliced scallion on top of everything. Drizzle another tablespoon of the sauce (you can use less or more as preferred). Top your bowls off with the black sesame seeds, grab your chop sticks, and enjoy!