Based on a traditional Hawaiian dish, the avocado shines in this dish rich with fresh ingredients that are easy to toss together. No cooking required!
This Heart-Check Certified recipe is brought to you by the Hass Avocado Board.
Nutrition Facts
![Calories](/-/media/AHA/Recipe/Recipe-Info-Icons/icon-calories.png?h=26&w=26&sc_lang=en&hash=BB25E1581A028F2570596BEE0AC1A3F6)
Nutrition Facts
Calories | 390 | |
---|---|---|
Total Fat | 14.0 g | |
Saturated Fat | 2.0 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 4.0 g | |
Monounsaturated Fat | 7.0 g | |
Cholesterol | 35 mg | |
Sodium | 350 mg | |
Total Carbohydrate | 38 g | |
Dietary Fiber | 8 g | |
Sugars | 2 g | |
Protein | 31 g |
Dietary Exchanges
2 starch, 1 vegetable, 3 1/2 lean meat, 1/2 fat
Ingredients
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2 tablespoons reduced-sodium soy sauce -
2 teaspoons rice wine vinegar -
1 teaspoon toasted sesame oil -
1/8 teaspoon red pepper flakes -
12 oz. sushi-grade ahi tuna, cut in ½-inch cubes -
1 fresh avocado (halved, pitted, cubed) -
1/2 cup shredded carrots -
1/2 red bell pepper (chopped) -
1 scallion thinly sliced (about 2 Tbsp) -
2 cups cooked brown rice, at room temperature -
1 teaspoon toasted sesame seeds
Directions
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In large bowl, combine soy sauce, rice wine vinegar, toasted sesame oil and red pepper flakes. -
Stir in tuna, avocado, edamame, carrots, red bell pepper and scallion. Cover and refrigerate 15 minutes to marinate. -
Divide rice evenly between 4 serving bowls. Stir tuna mixture and arrange over rice, dividing evenly. Sprinkle with sesame seeds.