5 from 34 votes
Seared Tuna Poke Bowl
This Seared Tuna Poke Bowl features marinated ahi tuna steaks seared briefly to retain a pink center and coated with sesame seeds. Served over cilantro lime rice and topped with a pineapple salsa that brings sweetness and heat, it combines fresh, tangy, and spicy elements. A creamy sauce made with yogurt, mayo, and sriracha adds a zesty finish. The bowl layers distinct fresh textures and flavors in a balanced dish.
Prep Time
20 mins
Cook Time
5 mins
Total Time
55 mins
Servings:
2
Calories:
671 kcal
Course:
Main Course, Lunch, Dinner
Cuisine:
Japanese, Hawaiian, International
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 671
% 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.