Tuna, Spinach & Camelina Poke Bowl

2/3 lb (300 g) of fresh skinless red tuna, diced

1 cup (250 ml) of Calrose style sushi rice

2 tbsp. (30 ml) of rice vinegar

1/4 cup (60 ml) of plain camelina seeds Signé caméline

1 cup (250 ml) of fresh spinach

1 sliced avocado

1 small raw beet, cut into small juliennes

1 raw carrot, cut into small juliennes

1 lime, cut in wedges

Soy sauce

A few coriander leaves (optional)

[sauce]

1/4 cup (60 ml) of mayonnaise

2 tbsp. (30 ml) of virgin camelina oil Signé caméline

Sriracha sauce to taste

[Roasted seeds]

1. Pour 1/4 cup of camelina seeds into a non-stick skillet.
2. Dry Roast for 5 to 6 minutes over medium-low heat. Let cool.

[Poke]

1. Cook the rice following the instructions on the package.
2. Mix the mayonnaise, oil and roasted seeds with the tuna.
3. Once the rice has cooled down, assemble the bowl, starting with the rice and spinach, then add the other ingredients.
4. Serve with a lime wedge, soy sauce and sriracha sauce.