Tuna Poke Bowl (Pre-Op)
- Time: 10 minutes
- Servings: 2
- Stage: Pre-Op
INGREDIENTS:
- Brown rice, cooked - 1 cup (180 grams)
- Ahi tuna, raw - 240 grams or 8.5 oz
- Cucumber - 1 medium (300 grams)
- Avocado - 1 small-medium (100 grams)
- Soy sauce, low sodium - 2 tbsp (30 grams)
- Sesame oil - 1/2 tsp (2 grams)
- Lime, juice only - 1/2 medium (22 grams)
- Sesame seeds - 1 tsp (3 grams)
- Cilantro, fresh leaves, chopped - 2 tbsp (4 grams)(optional)
INSTRUCTIONS:
- Cook the brown rice if using uncooked (1/3 cup uncooked).
- Chop the ahi tuna, cucumber, and avocado. Add to a bowl.
- Add all of the remaining ingredients to the bowl. Mix gently. Serve with brown rice. Enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for 1 day. Consume the second serving the day after. Feel free to add a bit of sriracha or red chili flakes if you like spicy food, it goes very well with this recipe. You may add a tiny bit more lime juice and soy sauce if desired.
NUTRITION FACTS per serving:
- Calories 375
- Protein 36 grams
- Carbs 35 grams
- Fat 11 grams
- Fiber 6 grams
- Sugar 3 grams
- Iron 13% DV
- Calcium 5% DV
- Sodium 26% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Make sure to use low sodium soy sauce. A diet that is too high in sodium can cause inflammation. Please note that this recipe if for future gastric sleeve patients that need to lose weight before their surgery. Do not follow this recipe if you already had your surgery.
Tags: dairy-free, gastric sleeve, vsg, bariatric, diet, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.