Tuna Poke Bowl

• 1 ounce fueru wakame (dried seaweed)
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon minced shallot
• 1 tablespoon honey
• 2 teaspoons Sriracha chili sauce
• 2 teaspoons fresh lemon juice (from 1 lemon)
• 1 teaspoon finely grated fresh ginger
• 2 tablespoons toasted sesame oil
• 1 tablespoon canola oil
• 1 pound fresh sashimi-grade tuna fillets, cut into 3/4-in. pieces
• 3 cups packed mixed greens (such as arugula and spring mix)
• 1/2 cup frozen shelled edamame, thawed
• 1 ripe avocado, sliced
• 2 teaspoons black sesame seeds
• 2 teaspoons white sesame seeds

1. Break seaweed into pieces as necessary to fit in a large bowl. Add boiling water to cover. Let stand 10 minutes; drain and coarsely chop.
2. Whisk together soy sauce, rice vinegar, shallot, honey, Sriracha, lemon juice, and ginger in a small bowl until combined. Slowly whisk in sesame oil and canola oil until emulsified. Place tuna pieces in a medium bowl. Add 2 tablespoons of the soy sauce mixture; toss to coat. Set aside.
3. Combine greens, edamame, and seaweed in a large bowl. Add 2 tablespoons of the soy sauce mixture; toss to coat.
4. Divide greens mixture evenly among bowls. Top evenly with avocado slices and tuna mixture. Sprinkle evenly with black and white sesame seeds, and serve with remaining soy sauce mixture.

fueru wakame, soy sauce, rice vinegar, shallot, honey, chili sauce, lemon juice, ginger, sesame oil, canola oil, tuna, mixed greens, avocado, black sesame seeds, white sesame seeds

Taken from www.myrecipes.com/recipe/tuna-poke-bowl (may not work)