Tuna Poke Bowl
While Poke originated in Hawaii, it’s now mainstream and available in many restaurants and even in many supermarkets. However, making your own Poke Bowls is a total breeze. And if your reaction is anything like my husband’s was when devouring his homemade Tuna Poke Bowl, you’ll be strutting around doing the Hokey Pokey or busting a move!
Jump to RecipeMaking the Poke Sauce
The Poke sauce consists of gluten free soy sauce, sesame oil, mirin, honey and asian chile-garlic sauce. Mix together the sauce ingredients and adjust seasonings to taste. For a sweeter sauce add more mirin and/or honey and for a saltier/toastier flavor adjust the soy sauce and sesame oil.
Toasting the Macadamia Nuts
To toast the macadamia nuts, place them in a preheated 350 degree oven on a foil or parchment-lined baking sheet. Toast for 3-5 minutes. Set a timer to avoid burning them! Start with 3 minutes and go from there. (Alternatively, you can toast the nuts by placing them in a pan over medium heat for the same amount of time. Shake the pan occasionally.) Let the nuts cool slightly and then give them a rough chop.
Organizing the Poke Ingredients
Organize all of the Poke ingredients – lettuce, diced tuna, diced avocado, scallions, cilantro, toasted macadamia nuts, toasted sesame seeds, and roe (optional). Place tuna and scallions into a medium sized bowl and combine. Pour 3/4 of the sauce mixture over the fish and combine. Reserve the remaining sauce to drizzle over the Poke bowls once bowls are assembled.
Tuna Poke Bowl
To assemble use two medium sized serving bowls. Place lettuce in each bowl and then top with the tuna/scallions. Next add the avocado, cilantro, macadamia nuts, sesame seeds, and roe (optional), if using. Finish with a light drizzle of the remaining sauce and serve!
Tuna Poke Bowl
Ingredients
- 1/2 pound sushi-quality tuna thick-cut
- 4 scallions trimmed and both green and white sections thinly sliced
- 2 tablespoons gluten free soy sauce I use San-J
- 2 teaspoons sesame oil
- 1 teaspoon mirin sweet Japanese rice wine
- 1 teaspoon honey
- 1 teaspoon chile-garlic sauce or to taste
- 3-4 cups lettuce, torn I used Butter Lettuce (see NOTES below)
- 1 ripe avocado diced
- 1 tablespoon cilantro leaves only
- 1/3 cup roasted macadamia nuts roughly chopped
- 2 teaspoons toasted sesame seeds
- 2 teaspoons fish roe also known as fish eggs and ikura (optional)
Instructions
- To toast the macadamia nuts, place them in a preheated 350 degree oven on a foil or parchment-lined baking sheet. Toast for 3-5 minutes. Set a timer to avoid burning them! Start with 3 minutes and go from there. (Alternatively, you can toast the nuts by placing them in a pan over medium heat for the same amount of time. Shake the pan occasionally.) Let the nuts cool slightly and then give them a rough chop.
- Cut the tuna, against the grain, into thick planks of ¾ inch strips, and then into ¾-inch cubes. Place cubes into a medium sized bowl and combine with the scallions.
- Mix together the sauce ingredients (gluten free soy sauce, sesame oil, mirin, honey, and chile garlic sauce.) Adjust seasonings to taste. For a sweeter sauce add more mirin and/or honey and for a saltier/toastier flavor adjust the soy sauce and sesame oil.
- Pour 3/4 of the sauce mixture over the fish and scallions and combine. Reserve the remaining sauce to drizzle over the Poke bowls once bowls are assembled.
- To assemble use two medium sized serving bowls. Place lettuce in each bowl and then top with the tuna/scallions. Next add the avocado, cilantro (optional), macadamia nuts, sesame seeds, and roe, if using. Finish with a light drizzle of the remaining sauce and serve!
Notes
Recipe from NYTimes Cooking and modified by me.
If you like this recipe, you may also like these GFchow recipes. Mini Tuna Tartare Martinis, Citrus Scallop Crudo, and Creamy Coconut Crunch Shrimp.
Gluten Free Disclaimer
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
Made this the other night and it was a hit!! I used rice as the base to make it a little more filling. Will definitely make this again.