<p>In this Hawaiian poke bowl, the flavors of soy sauce and sesame come to life with bits of sweet prunes and peppery greens.</p>
<p>In this Hawaiian poke bowl, the flavors of soy sauce and sesame come to life with bits of sweet prunes and peppery greens.</p>
Ingredients

    200 g / heaping 1 cup quinoa

    Salt, as needed

    400 g / 14 oz tuna fillet (sushi-grade), cut into 1-in [1.5 cm] cubes

    75 g / 1/2 cup Diced Prunes

    4 green onions, sliced thinly into rings

    2 garlic cloves, minced

    75 ml / 5 tablespoons soy sauce

    1 tablespoon toasted sesame oil

    30 ml / 2 tablespoons lime juice

    1 tablespoon white sesame seeds

    1 tablespoon black sesame seeds

    1 cucumber, quartered lengthwise and sliced

    1 avocado, cut into small cubes

    Peppery greens, such as watercress or arugula

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Instructions

    Cook quinoa in salted water according to package instructions. Once cooked, place in a large bowl and let cool completely.

    In a large bowl, mix the fish with the prunes, green onions, and garlic. Stir in the soy sauce, oil and lime juice, cover, and refrigerate for at least 30 minutes or up to 2 hours.

    Toast the sesame seeds in a dry pan briefly until aromatic. Let cool on a plate.

    Divide among serving plates, starting with the quinoa and followed by the marinated tuna, cucumber, and the avocado. Garnish with peppery greens and sesame seeds and serve.

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