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  • For tuna:
  • ½ pound sushi grade tuna, cut into ¾-inch cubes
  • 2 tablespoons thinly sliced white onion
  • ¼ cup chopped scallions
  • 1 tablespoon reduced sodium soy sauce or gluten-free tamari
  • ½ teaspoon sesame oil
  • ¼ teaspoon sriracha
  • For bowl:
  • 1 medium mango
  • 1 small (4-ounce) Hass avocado
  • ½ medium cucumber
  • ½-1 small jalapeno (to taste)
  • 2 scallions
  • 1 cup cooked brown rice
  • 2 tablespoons chopped roasted Macadamia nuts
  • 1 teaspoon toasted sesame seeds
  • Lime wedges, for serving
  • Reduced sodium soy or gluten-free tamari, for serving (optional)
  • Sriracha, for serving (optional)
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