MEMORIES: MY AHI TUNA POKE BOWL with ASPARAGUS, BROCCOLI and BASMATI MEDLEY

I can definitely find any excuse in the book to make Poke. The best excuse I can tell you is; I must have it because it is extremely nutritious and delicious. That sums it up, smile.
 
Category:  Entrée  
Approx. Prep and Cook Time:   40 Minutes
Approximate Cost:    $16.40 or $8.20 per serving
Difficulty Level:  Intermediate
Allergens, Other:  Gluten Free    
Servings: 2
 
Ingredients
1 large Ahi tuna steak ($6.85)
¼ c. Angie’s basting oil ($1.55)
2 tsp. Roasted garlic and herbs (.20)
1 yellow onion (.40)
6 Garlic cloves (.30)
½ lb. asparagus ($1.75)
2 c. broccoli florets ($2.00)
 
1 c. Basmati Medley Rice (.60)
2 c. water and 1 envelope of Sazón Goya (.20)
1 tbsp. Soy sauce or to-taste (.15)
Rice vinegar (.15)
1 tbsp. Sesame oil (.20)
Jalapeno (.15)
Lemon (.45)
Avocado ($1.25)
1 tbsp. chopped chives (.20)
 
Directions
Pat dry, cube and season the tuna with my basting oil and 1 tsp. Roasted garlic and herbs. refrigerate.
Cook the Basmati medley according to the bag directions, basically, bring 2 c. of water to a boil, add 1 tsp. of basting oil, 1 Sazón envelope, 1 c. of rice and bring to a second boil. Stir, cover, reduce the heat to low and cook for 20 minutes.
Rinse the asparagus and broccoli, cut a couple of inches of the asparagus stems and discard.
Cook them briefly in ½ c. of salted to-taste water until they begin to turn bright green. Remove from the stove, drain the water and set them aside.
Chop the garlic and onion.
Sauté the tuna cubes in a med-size skillet. Add the chopped the garlic and onion.
To plate these bowls, first add a generous scoop of basmati rice to a bowl.
Arrange the broccoli, asparagus, avocado and tuna mixture as by my slide photos if you like.
Top with sliced lemon, jalapenos and chives and serve with the bottles of soy sauce, rice vinegar and sesame oil on the side.
 
Enjoy!
 
My Link:
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil