INGREDIENTS

Main

• 1/2 Mitch’s Catch Tuna Loin

• 2 – 4 tbsp of The Marinade

Important Prep Note:

Remove Mitch’s Catch Tuna loin from your freezer, take it out of the sealed packaging & place in your fridge the night before you want to enjoy it (morning of works too!). When the tuna loin is still slightly frozen, slice it into cubes using a sharp chefs knife or sushi knife (see video below!).

HOW TO

1. Add 2 – 4 tbsp of The Marinade to your sliced tuna poke, mix and set aside.

2. Pick your base (sushi rice, brown rice, quinoa).

3. Add ½ cup of tuna poke (or more, we won’t judge ;)).

4. Pick your toppings (our favs are mango, avocado, edamame, radish, carrot & cucumber).

5. Last, garnish! We like nori crunch, pickled ginger & sesame seeds.

Helpful Hint: To make your nori crunch at home, finely chop the nori seaweed or chop in your food processor for smaller bits.