Serves 6

6 small sushi grade ahi tuna filets, cubed

1/2 head romaine lettuce thinly sliced

1 package of farrow, cooked and cooled

1/2 a cucumber, thinly sliced

2 mangos, cubed

2 avacados, cubed

1/4 cup fresh ginger, very thinly sliced

Garnish –

2 scallion stalks chopped into small rings

1 sheet nori seaweed, thinly sliced (optional)

black or white sesame seeds for garnish

Tuna Marinade –

2 tbsp. sriracha

2 tbsp. light soy sauce

1 tsp. sesame oil

Prepare the tuna marinade by mixing the ingredients together.  Add the cubed tuna and set aside.

To assemble the poke bowls –

Distribute the lettuce equally among 6 bowls. Top with the cooled farrow. Arrange the remaining vegetables atop the farrow or on the sides of the bowls.  Top with the seasoned tuna.  Garnish with the sesame seeds, seaweed and scallions. Serve immediately.