Main course

Poke bowl: Red tuna, spinach and camelina

30 minutes

20 minutes

2 servings

Ingredients
Preparation
Ingredients

300g fresh skinless bluefin tuna, diced

1 cup Calrose sushi rice

2 c. rice vinegar

1/4 cup camelina seeds

1 cup spinach

1 sliced avocado

1 small raw beet cut into julienne

1 raw carrot, julienned

1 lime cut in half

Soy sauce

A few coriander leaves (optional)

[sauce]

1/4 cup mayonnaise

2 c. camelina oil

Sriracha sauce to taste

 

Preparation

[Roasted seeds]

  1. Pour 1/4 cup of camelina seeds into a non-stick skillet.
  2. Roast in the dry for 5 to 6 minutes over medium-low heat. Let cool.

[Poke]

  1. To cook the rice, follow the instructions on the packaging.
  2. Mix the mayonnaise, oil and roasted seeds with the tuna.
  3. Once the rice has cooled down, assemble the bowl, starting with the rice and spinach, then add the other ingredients.
  4. Serve with a lime wedge, soy sauce and sriracha sauce.
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