Tuna Poke Bowls

If I were giving you a highlight real of dinners we love,
Tuna Poke Bowls would absolutely make the cut. Everyone loves these, and there are never leftovers.
The only planning needed for this dinner is to make sure you take your fish out of the freezer.
Being one of our favorite meals, we have tried poke bowls with a variety of toppings, and different proteins. Having tried so many variations, some voluntary, others because we were out of key ingredients; this one here is the most flavorful, colorful, and delicious version of poke bowls we have created.

Tuna Poke Bowls

tuna steaks - 1 per person
Everything but the bagel seasoning
Olive Oil
2 C White Basmati Rice
2 C Brown Basmati Rice
1 Cucumber, chopped
1 C Tomatoes, chopped
3 Green Onions, chopped
1/4 Red Onion, thinly sliced
3 Avocados sliced
Lime, cut in wedges 
Chili Lime Seasoning
Creamy Cilantro Lime Sauce - recipe follows
Mango Sauce - recipe follows


Cook rice according to directions. 
Rinse and pat dry each tuna steak.  Coat with Olive Oil and sprinkle Bagel Seasoning on both sides.
Prepare Cucumber, tomatoes, green onion, red onion, and Lime. Set Aside. Amounts may vary depending on your family's preferences. 
On a hot grill, cook tuna steaks about 90 seconds on each side. You want a slight crust to form on the outside layer leaving the inside rare.
Spoon rice into a bowl, adding cucumber, tomatoes, and onions. Place tuna steak in the center. Spoon sauces onto tuna and rice, sprinkle with Chili Lime Seasoning, and a squeeze of fresh lime.

Mango Sauce

1/2 bag frozen mango, or 3 fresh mangos, chopped

Juice of 1 Lime

1 C water 

Sugar - 1-4 T depending on how sweet your mangos are

Place all ingredients in a blender and puree on High until smooth. Taste as you go to determine the amount of sugar and water needed.

Creamy Cilantro Sauce

Creamy Cilantro Sauce - thank you! Mel from Mel's Kitchen Cafe
I have also made Mel's recipe substituting Trader Joes Cilantro Dressing for the salsa verde