Seared Tuna Poke Bowl

assembled ahi tuna rice bowl drizzled with homemade yum yum sauce.

5 from 16 votes

A cilantro lime rice base topped with marinated ahi tuna, a fruity pineapple salsa and a homemade spicy mayo dressing. This Seared Tuna Poke Bowl is all things fresh and flavorful.

Prep Time20

Cook Time5

Total Time55

Course: dinner, lunch, Main Course

Cuisine: Hawaiian, Japanese, tropical

Servings:

Calories: 671kcal

Author: Courtney Paige

Equipment

Cast iron skillet
Rubber Spatula
2 Mixing bowls 1 small, 1 medium
Whisk
Knife
Cutting Board
Measuring cups and spoons
gallon size freezer bag

Ingredients

Ahi Tuna

2 ahi tuna steaks
2 limes 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 plain Greek yogurt
¼ cup lite mayo
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 Cilantro Lime Rice
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.

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 must be thawed 24 in advance. Factor this in if working with frozen ahi tuna steaks.

You can save the extra poke sauce marinade to drizzle on top of your bowl for extra flavor.

These tuna poke bowls will hold up well prepped and assembled in the fridge for up to 3 days! I do suggest, however, keeping the avocado separate to avoid browning.

Nutrition