Grapefruit & Ahi Tuna Poke Bowl

• 1

  In medium bowl, whisk garlic, grapefruit juice, soy sauce, olive oil and sesame oil until well combined. Add tuna; toss to combine. Let stand at room temperature for 15 minutes or refrigerate up to 2 hours.

• 2

  In small bowl, whisk mayonnaise, sriracha and water until smooth.

• 3

  To build poke bowls, divide rice between 4 bowls. Divide onions, grapefruit, avocado, nori, edamame and tuna mixture between bowls. Sprinkle bowls with sesame seeds and drizzle with mayonnaise mixture. Serve immediately.