A lite and delicious meal that is super simple and quick to prepare at home.

GF DF P

YIELD — 1 serving

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Ingredients

¾ cup brown short grain rice, cooked (¼ cup dry)
3 oz ahi tuna, cut into ½ in cubes
1 Tbsp soy sauce, reduced-sodium
½ tsp sesame oil
¼ tsp sriracha
1 Tbsp green onion, thinly sliced
1 cup persian cucumber, diced
1 tsp rice wine vinegar
½ avocado, sliced
1 tsp sesame seeds

Directions

1. Cook rice according to package directions if you don’t have any prepared.

2. Combine tuna, soy sauce, sesame oil, sriracha, and green onion in a medium bowl; set aside.

3. If using pre-cooked rice, reheat with a splash of water on the stovetop or in the microwave; mix in rice wine vinegar. Top rice with poke, cucumber, avocado and sesame seeds.

PREP-AHEAD: Rice can be cooked in advance and poke will keep for a day in the fridge.

NOTES: Feel free to use more or less sriracha.

Nutrition Information

Calories: 438
Carbs: 47g
Pro: 32g
Fat: 17g

photo for Weeknight Dinners by Melissa Peterson

Recipe from: Weeknight Dinners. This is one of four recipes from a weekly menu that are assembled from ingredients that are prepped ahead of time (rice and quinoa). The three other dishes on the menu include a sesame crusted tuna with a chilled noodle salad, crispy eggs with sautéed veggies over rice, and an ultra chopped quinoa and cabbage salad. Rice and tuna are used twice and vegetables are repurposed to reduce food waste. Some last-minute additions like lemon tahini dressing and fresh herbs lend variety and keep things fresh. Join the cooking club if you’d like access to this menu. You’ll also get a shopping list to get in and out of the store quickly and a batch cook guide to help you prep ahead. Additionally, you'll gain instant access to all previous plans. What are you waiting for? Join the cooking club now!

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This recipe was developed by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She’s a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps people get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food. She’s also a nutrition consultant for health and tech startups, food companies, and brands that she believes in.