Healthy, gluten free Hawaiian poke bowls for the Goddess in you, traditionally made with wild sashimi grade yellowfin tuna, but today I gave it a spin with wild caught marlin and fresh strawberry salsa.
Prep Time 20minutes
Total Time 20minutes
1lbwild marlin or tunasashimi grade
5tbsptamari gluten free soy saucelow sodium
1/4cfreshly squeezed orange juice
the zest from 1/2 an orangeorganic
1tbspsesame oil or extra virgin olive oil( cold pressed + unrefined + organic )
a pinch of sea salt
1batch of this Strawberry Salsa
2tbspcilantro blossoms for garnishoptional
Dice the marlin or tuna into half inch cubes and place them in a large bowl.
Add the soy sauce, orange juice,zest, lime juice and sesame or olive oil to the bowl with the fish. Using a spatula gently toss to coat.
Add the chile pepper, scallions and sesame seeds and give it another gentle toss. Adjust seasonings with sea salt if needed, cover tightly and refrigerate while making the salsa.
While the poke is chilling in the fridge, make the strawberry salsa according to the recipe directions.
Just before serving, sprinkle the poke with the fresh cilantro and give it a gentle toss.
Divide the poke between 4 bowls and spoon the strawberry salsa on top. Garnish with the poppy seeds and extra sesame seeds if desired.
Serve over a cold citrusy bed of rice or on its own.