TUNA POKE BOWLS WITH CHIPOTLE MAYO

INGREDIENTS:

TUNA MIXTURE (makes 3 Servings)

• 12 ounces raw sashimi-grade tuna, cut into ¼” dice
• 3 ounces sweet onion, minced
• 2 scallions, minced
• 1 tablespoon roasted sesame seeds
• 1 tablespoon black sesame seeds
• 8 tablespoons gluten-free tamari
• 4 tablespoons toasted sesame oil
• 2 tablespoons honey
• 1 tablespoons seasoned rice vinegar

ASSEMBLY (PER ONE BOWL)

• 4 ounces tuna mixture
• MNMLST Chipotle Mayo, to liking as garnish
• Sriracha, to liking as garnish
• 1 tablespoon green onions, minced
• 1/2 tablespoon cilantro, minced
• 1/4 cup steamed rice (per instructions)
• 2 tablespoon fresh mango, diced
• 2 tablespoons fresh red bell pepper, cut into strips
• 2 tablespoons edamame, shelled
• 1/2 avocado, sliced 
• 2 tablespoon red cabbage, thinly sliced

INSTRUCTIONS:

1. Toss tuna mixture together and marinate for 1-2 hours. 
2. Assemble each bowl with 4 ounces of tuna per bowl and add garnishes.