Tuna Ceviche Bowls

• FOR THE TUNA:
• 8 ounces, weight Ahi Tuna Steaks, Cubed
• 2 Tablespoons Orange Juice, Not From Concentrate
• 2 Tablespoons Fresh Lime Juice
• Salt
• FOR THE DRESSING:
• 1/4 cups Mashed Avocado
• 5 Tablespoons Orange Juice
• 1/2 teaspoons Orange Zest, Packed
• 1/2 Large Lime, Zested
• 1 teaspoon Fresh Ginger, Minced
• 1 teaspoon Rice Vinegar
• 1/2 teaspoons Sriracha Chili Sauce
• Salt To Taste
• FOR THE BOWLS:
• 1 Cucumber, Spiralized With The 3mm Blade
• 4 cups Field Greens
• 1/2 cups Fresh Cilantro, Roughly Chopped
• 1/4 cups Finely Chopped Red Onion
• 1 Large Fresh Tomato, Roughly Chopped
• 1 Large Orange, Peeled And Segmented
• 1/2 Avocado, Sliced
• Lime Zest, For Garnish
• Toasted Sesame Seeds, For Garnish

1. Combine the tuna with the orange juice, lime juice, and a pinch of salt in a medium bowl. Place into the refrigerator for 20 minutes, stirring occasionally. This will allow the juices to partially "cook" the tuna.
2. In a small food processor (mine is 3 cups), combine avocado, orange juice, orange zest, lime zest, ginger, rice vinegar, and Sriracha and process until smooth and creamy, scraping down the sides as necessary. Season to taste with salt. Set aside.
3. Place spiralized cucumber onto a large piece of paper towel and press out as much excess moisture as you can. Divide between large bowls.
4. Divide field greens, cilantro, red onion, tomato, orange segments and avocado between the two bowls. Then divide the refrigerated tuna and the dressing as well. Garnish with a sprinkle of lime zest and toasted sesame seeds. Devour.

orange juice, lime juice, salt, dressing, ubc, orange juice, orange zest, lime, fresh ginger, rice vinegar, sriracha chili sauce, salt, cucumber, greens, fresh cilantro, ubc, fresh tomato, orange, avocado, lime zest, sesame seeds

Taken from tastykitchen.com/recipes/salads/tuna-ceviche-bowls/ (may not work)