Tuna Poke Bowl


  • 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


  1. Cook edamame rice and Soba noodle according to package – rinse all ingredients separately in cold water to cool
  2. 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
  3. While chickpeas bake, add diced tuna to a bowl and mix with all marinade ingredients – put in freezer for 10 mins to chill
  4. 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)
  5. Add a spoonful of tuna to the center, sprinkle with sesame seed and soy to taste

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