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

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