Easy Tuna Steak Poke Bowls

Name: Easy Tuna Steak Poke Bowls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 large bowls
Ingredients: 1 carrot (spiralized); 1/2 cup red cabbage (chopped); 2 in large slices grapefruit (cuthalf); 1/2 avocado (sliced); 1/2 cup cucumber (chopped); 1/2 cup sprouts; 4 green onions (chopped); 1 cup cooked brown rice; 1 medium-sized tuna steak (can sub with frozen tuna steak though not as good!); Salt & pepper to taste; Sesame seeds for garnish; 2 tbsp soy sauce; 1/2-1 tsp habanero sauce (recipe below); 5 habanero or scotch bonnet peppers (de-seeded); 1 clove smallgarlic; 1 tsp salt; 1 tbsp vinegar

2/19/16

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Hi friends, happy Friday! I am sooooo excited for the weekend. I'm going to get my favourite takeout tonight from this Caribbean vegan restaurant (it's called One Love for those of you that are wondering…) and snuggle up with a movie. Tomorrow, I have a digital media and marketing conference to attend with a friend, which is perfect timing as I finish up my Masters degree this spring. Sooooo many things on the go. With everything going on in my life, I've found it hard to keep up with the latest food trends but as soon as I saw this one coming, I know I had to jump on board the poke train.?

Say hell to my Super Easy Tuna Steak Poke Bowls! Filled with colourful, vibrant vegetables and brown rice, I created this spin on the traditional poke bowl to be hearty, filling and most of all, easy to throw together after a long day doing whatever you happen to be running around doing. Lots of colour, lots of flavour!?

For all of those that don't know, poke is pronounced “POH-key”, and originates from the beautiful island of Hawaii. Poke actually means “to cut into pieces” in Hawaiian. Well, here's to taking that literally with this grain bowl!?Now I know tuna is expensive, so one way to find a cheaper cut is to look for the kind that is flash-frozen. I truly love the taste and texture of fresh, but honestly it's such a high maintenance dish to buy fresh. You have to go to the store that day to get the fish, then the price can be ridiculous. Needless to say it's a once in a while treat for me.

Avocado and tuna were made practically for each other – I fell in love with their smooth texture and delicious flavour the second I had them both at a sushi restaurant. I can't afford tuna very often, but it's worth it as a weekend treat.

Now let me tell you 'bout this habanero sauce.?This stuff is magical, and inspired by the takeout place I'm headed to tonight. I bought a little container of it, and have been using it on literally everything. So no surprises here that it's in my poke bowl. Caribbean flavour meets Hawaiian. Solddddddd. If you want to replicate this hot sauce at home, I've included the recipe below (and yes, I have perfected the recipe at home…habanero peppers are just a bit harder to come by this time of the year. You can always sub jalapeño or chilies!)

Though traditional poke is made with raw tuna marinated in sesame oil and soy sauce, I decided to sear it a little bit to add a crunchy, delicious flavour and texture. I'm so used to searing my tuna steak and then slicing it and eating with avocado, but I have to say the cubed version is growing on me. My version uses sesame seeds instead of oil for a more subtle flavour, then soy sauce and this delicious (but dangerous) habanero sauce finishes it off!

Will you be trying these Easy Tuna Steak Poke Bowls? I'd love to see what toppings and ingredients you add to your bowls on Instagram and Twitter!