Grapefruit & Ahi Tuna Poke Bowl

Ingredients

• 1 garlic clove, minced
• 2 tablespoons juice from 1 Winter Sweetz grapefruit
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 1 pound sushi-grade ahi tuna, cut into 1/2-inch cubes
• 3 tablespoons mayonnaise
• 1 tablespoon sriracha
• 1 tablespoon water
• 2 cups prepared white or brown rice
• 4 green onions, chopped
• 2 Winter Sweetz grapefruit, peeled and segmented
• 1 avocado, peeled, pitted and thinly sliced
• 1 sheet nori, thinly sliced
• 1 cup edamame, thawed if frozen
• 1/4 cup pickled ginger
• 4 teaspoons white and/or black sesame seeds

Directions

1. In medium bowl, whisk garlic, grapefruit juice, soy sauce, olive oil and sesame oil until well combined. Add tuna; toss to combine. Let stand at room temperature for 15 minutes or refrigerate up to 2 hours.
2. In small bowl, whisk mayonnaise, sriracha and water until smooth.
3. To build poke bowls, divide rice between 4 bowls. Divide onions, grapefruit, avocado, nori, edamame and tuna mixture between bowls. Sprinkle bowls with sesame seeds and drizzle with mayonnaise mixture. Serve immediately.