Zucchini Noodle Poke Bowl Recipe

Cooking Directions

• STEP 1.Using a spiralizer, turn the zucchini into noodles and set aside.
• STEP 2.In a bowl, combine the soy sauce, sesame oil, rice vinegar, and honey to make the poke marinade.
• STEP 3.Add the tuna to the marinade and let it sit for 10 minutes.
• STEP 4.In a separate bowl, combine the avocado, cucumber, edamame, and sesame seeds.
• STEP 5.Heat a non-stick pan over medium heat and lightly sauté the zucchini noodles for 2-3 minutes.
• STEP 6.Divide the zucchini noodles into bowls and top with the marinated tuna and vegetable mixture.
• STEP 7.Garnish with additional sesame seeds and serve immediately.

Cooking Tips

• Make sure to pat the tuna dry before marinating to ensure the flavors are absorbed properly.
• If you don't have a spiralizer, you can use a julienne peeler or a knife to cut the zucchini into thin strips.
• Feel free to customize your poke bowl with additional toppings such as seaweed, pickled ginger, or sriracha mayo.

Storage and Serving

• This poke bowl is best served fresh and should be consumed immediately.
• If you have leftovers, store the components separately in airtight containers in the refrigerator.
• The marinated tuna can be stored for up to 2 days, while the zucchini noodles and vegetable mixture should be consumed within 1 day.