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5 from 1 vote

Tuna Poke Bowl

Prep Time20 minutes
Total Time20 minutes
Course: Appetizer, dinner, lunch
Cuisine: Asian, asian fusion, Hawaiian
Keyword: asian chile garlic sauce, avocado, cilantro, fish roe, gluten free soy sauce, honey, lettuce, macadamia nuts, mirin, scallions, sesame oil, sesame seeds, sushi grade tuna
Servings: 2 bowls
Author: GFchow @ gfchow.com

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

I made these bowls with lettuce but you can also serve them over cold rice or quinoa.
Salmon can be used instead of, or in combination with, the tuna.
Try adding a squeeze of lime.
Experiment with adding edamame, carrots, cucumbers, etc...Ultimately make the Poke your own!!