TUNA POKE BOWL


Ingredients:

1 (185 g) can SAN MIGUEL DEL MAR TUNA CHUNKS IN WATER, drained
1/4 cup store-bought teriyaki sauce
2 cups brown or red rice, cooked according to package direction

Salsa

1 (200 g) pc yellow mango, diced
1 (100 g) pc tomato, diced
1 (30 g) pc shallot, chopped
1 tsp vinegar
1/4 cup purple cabbage, thinly sliced (optional)

Procedure:

  1. Heat tuna with teriyaki sauce. Set aside.
  2. For the salsa, mix together mango, tomato, shallots, and vinegar.
  3. Fill 2 bowls with a cup each of rice. Top each with half portion of tuna and salsa. Garnish with cabbage.

Makes 2 servings.

Yield: 2 cups 


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