Asian Tuna Salad Bowl

Poke bowls are new to me but I am embracing them whole heartedly! Yes, I know the above photo does not have raw fish in it, but hear me out. Mark Bittman - my personal food god - put out a recipe that inspired me to go with the look if not the exact ingredients of a poke bowl - canned tuna.

Add soy sauce, wasabi and lemon juice to canned tuna and surround it with a bunch of fresh, raw chopped veggies and herbs and presto! Deliciousness that you didn't know existed!

While Mark uses cooked rice as a base (similar to a poke bowl) I often stick with more veggies, but feel free to use what you like. This dish is definitely great for using up odds and ends in your veggie drawer, but there are a few staples that I think work well: cucumber, radish (daikon, red), and bell peppers. After that, it's a grab bag. Avocado is always good along with pickled onions or ginger. It's your bowl, make yourself happy!

Asian Tuna Salad Bowl (Adapted from Mark Bittman)

serves 1-2

1 cup shredded green cabbage

1 carrot, slice on the diagonal

1/4 cup daikon radish, cut in matchsticks

1/4 cup orange bell pepper, diced

10 snow peas, cut in 1/2 inch pieces

1 green onion, green part sliced in diagonal ribbons

white sesame seeds to garnish

black sesame seeds or nigella seeds to garnish

Asian Tuna

small can tuna

1-3 teaspoons wasabi powder (to taste)

2 teaspoons soy sauce

1 teaspoon lemon juice

1 tablespoon mayonaise

salt

1/2 rib celery, diced

1 green onion, white part, sliced in 1/4 inch rounds

Dressing

2 tablespoons soy sauce

1 tablespoon rice vinegar

Combine all of tuna ingredients and combine well. Taste for salt. Place cabbage in the middle of large bowl. Arrange bell pepper, snow peas, daikon radish and carrots in piles around the cabbage. Place tuna salad in the center and sprinkle with sliced green onion, sesame seeds and nigella if using. Spoon dressing over all and serve. 

Hugs!