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Poke bowls are becoming more and more popular and showing up in restaurants around the country. The combination of fresh fish, an acidic dressing, and crisp vegetables is always satisfying. Many poke bowls are served cold, but I think heating the tuna in a low temperature bath allows more of the flavor to come through when you eat it. It also firms up the fish some as well. Be sure to use high quality tuna because you are still eating it raw. This also works well with salmon or other common sushi fish. Feel free to mix up the toppings or grains to anything you have on hand.
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Preheat a water bath to 110°F (43.3°C).
Liberally salt and pepper the tuna then place in a sous vide bag and seal. Let the tuna sit for 30 minutes for the dry brine to take effect. Cook the tuna for 20 to 40 minutes, until heated through.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Whisk all the ingredients together then salt and pepper to taste.
Remove the tuna from the bag.
Place the wheat berries and Bulgur in a bowl. Top with the tuna, avocados, red onion, and cucumber. Drizzle the dressing over the top. Sprinkle with the scallions and sesame seeds then serve.
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