Tuna Poke Bowl

Helga Glaesel de BlandingNovember 21, 2023

This post is also available in ESPAÑOL (SPANISH)

We love poke bowls, and our favorite ingredient to make them are tuna fillets. The ingredients in this recipe yield about 5 bowls in total, and you can add any other vegetables you like: spiralized carrots, and shredded red cabbage would be great additions! Mango season is at over in Guatemala, but I still got a few so we used it for our recipe, a delicious substitute would be cubed ripe pineapple.

Helga

Tuna Poke Bowl

Makes 4-5 servings

Ingredients, for the marinade:
¼ cup soy sauce
½ tablespoon rice vinegar
2 teaspoon sesame oil
½ teaspoon crushed red pepper flakes
1 sliced green onion (white and green part)
1 ½ – 2 tablespoons sesame seeds

Ingredients, for the bowls:
3 tuna fillets, cubed
1 medium cucumber, cubed
1 mango, cubed (optional when in season)
1 avocado, sliced
1 cup uncooked white rice

Ingredients, for the Sriracha Mayo:
1 tbs Lime juice
½ cup Mayonnaise
1 tbsp Sriracha

Ingredients, for serving:
¼ cup soy sauce
juice of half a lime
1 tsp sesame oil
black sesame seeds as garnish (optional)

Procedure:

Cook rice, it will yield about 3 cups.
In a medium bowl, combine all the ingredients for the marinade. Add the cubed tuna fillets and gently toss to coat. Let it marinade for at least 15 minutes and up to 1 hour in the refrigerator.
Cube and slice the rest of the ingredients for the bowl and combine the ingredients for the sriracha mayo in a small bowl. In a separate small bowl combine the soy sauce, lime juice and sesame oil. We will use this to add to the served bowls, to taste.
When rice is ready, let it come to room temperature and start assembling the bowls:
Add rice, marinated tuna, cucumber, and mango to each bowl. Top with some sriracha mayo and sprinkle sesame seeds. Enjoy!
Serve with the soy sauce mixture on the side.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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