Ingredients
- 1/2 cup frozen edamame
- Drained and dried chickpeas
- 1/2 cup diced tuna
- 1/2 cup arugula
- 1/2 cup shredded carrots
- 1/2 cup Soba noodle
- 1/2 cup brown rice
- 1 tbs ginger
- Sesame seeds to taste
- Salt and pepper to taste
- 1/2 medium cucumber sliced
- 1 quarter avocado sliced
- Optional: seaweed strips and sliced lime
Tuna marinade
- 1/4 cup soy sauce
- 1 tbs ginger juice ( I used the juice from the shredded ginger jar) – if you don’t have this you can use shredded ginger
- 1 tbs sliced cilantro
- 2 tbs chopped green onion
- Sesame seed to taste
Steps
- Cook edamame rice and Soba noodle according to package – rinse all ingredients separately in cold water to cool
- Turn oven to 450 degree – add chickpeas to a baking sheet – cover in olive oil, salt and pepper – cook for 15 mins or until crispy
- While chickpeas bake, add diced tuna to a bowl and mix with all marinade ingredients – put in freezer for 10 mins to chill
- In bowl, place a bed of arugula, in sections around the edge of the bowl, add cucumber, noodles, rice, carrots, chickpeas, edamame, avocado and ginger ( slide seaweed paper in the side if desired)
- Add a spoonful of tuna to the center, sprinkle with sesame seed and soy to taste