1can Ocean Naturals Skipjack tunadrained and lightly flaked
1cupuncooked rice (I used Arborrio to help produce more sticky starch)
juice from 2 limes (about 1/4 cup)
1/4medium cucumberthinly sliced (peeled or unpeeled, per your preference)
4ounces(1/2 liquid cup) pomegranate juice
1scallionthinly sliced (just the top greens)
salt and pepperto taste
Steam or otherwise cook rice according to package directions for your preference, substituting lime juice for 1/4 cup of cooking liquid; set aside.
For Pomegranate Reduction
Bring pomegranate juice to a boil in a small saucepan over high heat. Reduce heat to medium and simmer until juice has reduced by half or coats the back of a spoon. Don't reduce too much or it will have a sticky, syrupy consistency.
Place a 2-inch biscuit cutter onto a plate or serving platter. Use a spoon to add cooked rice inside of the cutter, then use your fingers or the back of a small spoon to gently pack the rice inside.
Lift the cutter slightly and push the rice from the top of the cutter down onto the plate. Stack cucumber, oranges, and large pieces of tuna onto the top of rice stack, then drizzle pomegranate reduction over the top. Garnish with sliced scallions, and season with salt and pepper, if desired. Serve, and enjoy!