Hawaiian Tuna Poke Bowl - Taste USA

Hawaiian Tuna Poke Bowl

  • Duration
  • Serving 4 Serves

Courtesy of USA Rice 

For a taste of Hawaii, try this healthy, gluten-free, poke (Poh-keh) bowl made with brown rice, fresh tuna and a mix of fresh and flavourful ingredients.  For an additional flavour twist, we created a lemon pickle. Poke around your fridge and add other fresh produce to the bowl, you can’t go wrong. 

Ingredients

Lemon Pickle Sauce

  • Half a  lemon, thinly sliced 
  • ¼ cup (60 ml) white vinegar 
  • 3 tbsp (45 ml) honey 

Bowl

  • 10 oz (300 g) sashimi grade tuna, cubed 
  • 1 tbsp (15 mL) thinly sliced green onion 
  • ½ tsp (2 mL) salt 
  • ½ tsp (2 mL) toasted sesame seeds 
  • 1 cup (250 mL) chopped pineapple 
  • 1 tsp (5 mL) chipotle chilli powder 
  • 2 cups (500 mL) grape tomatoes, quartered 
  • ¼ cup (60 mL) diced red onion 
  • 2 small avocados 
  • 4 cups (1 L) cooked USA Medium Grain Brown Rice 
  • 1 Belgian endive 
  • 1 cup (250 mL) shredded purple cabbage 

Further informations

Per Serving (¼ recipe):

  • 510 calories,
  • 15 g fat,
  • 2 g saturated fat,
  • 35 mg cholesterol,
  • 350 mg sodium,
  • 76 g carbohydrates,
  • 14 g fibre,
  • 14 g sugars,
  • 26 g protein.

% RDI:

  • 10% calcium,
  • 20% iron,
  • 10% vitamin A,
  • 130% vitamin C. 

Directions

Lemon Pickle Sauce

  • 1

    In a small saucepan, blanch lemon slices in boiling water; drain water and stir in vinegar and honey. Simmer for 2 to 4 minutes until syrupy. Remove from heat and let cool.

Bowl Mixture

  • 1

    In a small bowl combine tuna, green onion, salt, and sesame seeds. Combine pineapple with chili powder in separate small bowl. Toss tomatoes with red onion in a third small bowl.

  • 2

    Half and peel avocados, thinly slice each half crosswise, work slices into a strip then beginning from one end, curl one slice into itself to create a rose shape. Repeat with remaining slices.

  • 3

    To assemble bowls, place 1 cup (250 mL) rice in bowl, add 2 endive leaves and fill with one-quarter of the tuna cubes. Arrange lemon pickle sauce, avocado rose, tomatoes, pineapple, and cabbage in bowl. Repeat with remaining ingredients for each of the four bowls.

Recommended Recipes

Salade de farro à l’avocat et aux fraises

Salade de farro à l’avocat et aux fraises

Recette gracieuseté de California Strawberry Commission Cette recette...
Mole Blanco

Mole Blanco

Courtesy of Almond Board of California Created...
Marbella style one-pan chicken

Marbella style one-pan chicken

Courtesy of California Olive Committee
Mediterranean Pasta in a Light Cream Sauce

Mediterranean Pasta in a Light Cream Sauce

Courtesy of California Olive Committee Recipe by:Fab...