Seared Tuna Poke Bowl
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 mins
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Total Time
55 mins
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Servings
2
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Calories
671 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Japanese, Hawaiian, International
Seared Tuna Poke Bowl
Description
The bowl starts with cilantro lime rice as a base, providing a citrusy, herbaceous foundation. Ahi tuna steaks are marinated in a sauce mixing soy, lime juice, and Dijon mustard, then seared quickly to create a flavorful crust while keeping the center rare and tender. Sesame seeds add nuttiness and texture to the tuna.
A pineapple salsa with diced pineapple, jalapeño, red onion, and cilantro adds sweetness, sharpness, and heat that contrast nicely with the fish. The accompanying sauce blends plain yogurt, light mayonnaise, ketchup, rice vinegar, sriracha, soy sauce, and spices, providing a cooling but spicy creamy component to the bowl. Fresh diced avocado, cucumber, red bell pepper, and green onion add crispness and richness to the final assembly.
This poke bowl brings together a variety of textures and flavors from fresh and cooked elements, suitable as a light but satisfying meal. Optional extras like additional sauce drizzles can customize flavor intensity.
For best results, thaw frozen tuna 24 hours prior to use and keep avocado separate during storage to prevent browning. Prepared bowls hold in the refrigerator for up to three days.
Ingredients
Ahi Tuna
- 2 ahi tuna steaks
- 2 lime juiced
- 1 tbsp soy sauce coconut aminos for gluten-free
- 2 tsp Dijon mustard
- 1 tbsp sesame seeds
- 1 tbsp sesame oil
Pineapple Salsa
- 1 cup pineapple diced
- ½ small jalapeño
- ¼ cup red onion diced
- 1 tbsp cilantro diced
- ½ tbsp chile lime seasoning
- ½ lime juiced
Sauce
- ¼ cup yogurt plain, Greek
- ¼ cup mayonnaise lite
- 2 tsp ketchup
- 1 tsp rice vinegar
- 1 tsp sriracha
- ½ tsp soy sauce coconut aminos for gluten-free
- ¼ tsp paprika
- ¼ tsp garlic powder
Bowl
- 2 cups rice with cilantro and lime
- ½ avocado
- ⅔ cup cucumber diced
- ⅔ cup red bell pepper diced
- 1 Tbsp green onion diced
Instructions
Rice
- Prepare the Cilantro Lime Rice before making the rest of the bowl.
Tuna
- First place the ahi tuna steaks in a plastic bag. In a small mason jar (or mixing bowl), add in soy sauce, lime juice, and mustard. Shake/Whisk together until combined.
- Pour it into the plastic bag on top of the steaks. Seal the plastic bag, place it in the refrigerator for at least 30 minutes.
- After marinating, remove the ahi tuna steaks from the plastic bag and sprinkle with sesame seeds.
- Heat a large cast-iron skillet to medium high heat and add the oil. When the oil is fragrant, add the marinated tuna to the cast iron skillet. Sear tuna for 30 seconds to 2 minutes on each side.
- Let the steaks rest for 2 minutes and then thinly slice. They should still have a reddish color in the center.
Sauce
- Add everything to a small bowl and whisk together.
Salsa
- Finely dice pineapple, jalapeno, and red onion. Add to a medium bowl and fold in diced cilantro, lime juice, and chile lime seasoning. Stir together. Set aside until ready to use.
Bowl
- Dice all of the vegetables: red pepper, cucumbers + avocado and green onions.
- Add the rice to the bottom of the bowl. Top with vegetables, pineapple salsa, ahi tuna, and sauce! ENJOY!
Notes
- Frozen ahi tuna should be thawed at least 24 hours before preparation to maintain texture and flavor.
- Reserve extra poke sauce to drizzle over the bowl for added flavor if desired.
- Prepare bowls ahead and store in the refrigerator for up to three days; keep avocado separate to avoid browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 671 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 671kcal | 34% |
| Carbohydrates | 69g | 23% |
| Protein | 56g | 112% |
| Fat | 29g | 45% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 72mg | 24% |
| Sodium | 1632mg | 68% |
| Potassium | 729mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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