Tuna Buddha Bowl Recipe with Yellowfin Fillets

Ingredients

• 1/3 cup tahini
• 3 TB fresh lemon juice
• 3 TB maple syrup or honey
• 1 TB olive oil or neutral oil
• 1 TB soy sauce or tamari (if GF)
• 1 tsp of fresh grated ginger
• 1 clove or garlic finely chopped
• Salt and pepper to taste
• 2 cups of cooked brown rice, farro or quinoa
• 1 package of pre roasted beets, chopped
• 8 – 10 kale leaves finely chopped
• 1 can of chickpeas, cannellini or black beans
• 1 jar of Tonnino Ventresca Tuna, drained
• ¼ cup of fresh chopped herbs (any combination of parsley, basil or dill)
• 4 hard boiled eggs
• 1 lemon juiced
• 3 TB of olive oil
• Salt and pepper