When mixed with soy sauce, prunes lend complimentary sweetness in place of sugar. In this poke bowl, the flavors of soy sauce and sesame come to life with bits of sweet prunes and peppery greens. 562 kcal (2351 kJ); protein 31.3 g; fat 26.4 g; carbohydrates 49.3 g
Yield: 4 servings
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
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.