Seared Ahi Tuna Poke Recipe

Ahi Tuna Poke Recipe with sweet basmati rice, topped with a dollop of mashed avocado and diced mango. Perfectly seared ahi tuna is diced and mixed with slivers of white onions and a sweet soy sauce. This tuna poke bowl is topped with thinly sliced jalapeños, cilantro and sesame seeds!

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Ahi Tuna Poke Recipe

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Are you a lover of sushi or poke? I could live on this stuff, let me tell you!

In fact it’s so good my non-fish-eating hubby said “I could eat this every day of the week!” Yup, it’s true!

I can certainly see why, because this is one delicious meal!

When Dan and I first met he turned up his nose at anything “fishy”. Not raised on fish or seafood, I have to say I’m proud of him for trying new bites.

Now we enjoy oysters on the half shell, grilled shrimp, fish tacos and even poke! This makes me a happy gal!

Tuna Poke Recipe

Ok, first things first have you tried poke? Then let me introduce you! Poke (pronounced POH-keh) is a decidedly Hawaiian dish.

It features raw fish that’s been marinated and then tossed in a bowl filled with rice. The bowl is then topped with vegetables and fruit and drizzled with additional sauce.

What kind of seafood is used in Poke?

• sushi-grade tuna, ahi or yellowtail
• salmon
• shrimp
• crab
• squid
• scallops
• if you’re state-side you’ll often see shredded white meat chicken and seared vegetables too!

How to make Tuna Poke

What kind of toppings are on Poke?

• avocado
• mango
• seaweed salad
• edamame
• grilled shishito peppers
• diced cucumbers
• masago
• sesame seeds
• cilantro
• peanuts or cashews
• pickled ginger
• wasabi

Poke bowls are finished with an extra drizzle of sauce, a sprinkle of sesame seeds, chopped cilantro, Sriracha, chopped nuts, wasabi, pickled ginger – really the combinations are endless! You choose your favorite toppings!

Poki Tuna

I love a great poke bowl and rather than spend the ($15 and up a bowl!) plus the $$ to eat out, this is an easy meal to enjoy at home using everyday ingredients. Trust me, this isn’t going to be hard to make!

Because we’re going to make it at home, that also means we will be able to customize the ingredients, making smart swaps to keep this poke bowl delicious and guilt-free!

Ahi Tuna Poke Recipe Shopping List

• one sushi-grade tuna steak
• soy sauce
• sesame seeds and star anise (spice)
• Mazola® Corn Oil
• mango
• white onion
• avocado

Best Tuna Poke Recipe

Traditional poke bowls are packed full of white rice. I prefer brown rice instead. The nutty, sweet flavor of basmati rice is even better! Take it one step further by swapping out the rice for greens – I usually make them with half brown rice/half salad greens.

I seared the tuna using Mazola® Corn Oil. It is great for this application because it is made of 100% pure oil with no additives, so the great flavor of the tuna comes through.

I also recommend Mazola® Corn Oil because it has a smoke point higher than most cooking oils at 450°F and performs well in a variety of cooking applications, including stir-frying, sautéing, grilling and even baking.

Not all cooking oils have a smoke point that, once exceeded, will negatively affect the food’s flavor but also its nutritional value.

It’s all finished with a drizzle of sauce. Often that last drizzle is laden with mayonnaise. Though delicious, I recommend a sweet soy sauce. It’s a great swap and keeps this meal light. The sweet soy celebrates the amazing flavor of the seared tuna rather than masking it.

Ahi Tuna Poke

Steps to sear tuna

1. For this meal, start with sushi grade tuna. I go to our local fish market and they slice it fresh. One 1/2 pound slice is plenty for two servings
2. Heat your grill pan or grill on high for five minutes, you want your grill screaming hot.
3. Brush the tuna steak with Mazola® Corn Oil and lightly salt/pepper each side.
4. Place the steak(s) on the hot grill for 1 minute 30 seconds on side one, flip and grill on side two for another 1 minute 30 seconds. The steak will be perfectly seared on the outside and still pink on the inside.

More delicious bowls to enjoy!

• Easy Teriyaki Chicken Bowl Recipe
• Korean BBQ Beef Bowl
• Teriyaki Noodles that are better than take-out!
• Korean Style Beef Broccoli Rice Bowl
• Easy Homemade Ramen Bowl

Tuna Poke is easier to make than you think! Sweet basmati rice is topped with a dollop of mashed avocado and diced mango. Seared tuna is diced and mixed with slivers of white onions and dunked into a sweet soy sauce. The bowl is topped with thinly sliced jalapeños, cilantro and sesame seeds.

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

• You’ll need a great knife for all of this slicing and dicing! Click here for the knives I use and recommend.
• Here’s an affordable set of cutting boards for the kitchen.

If you post a photo, please tag me! I’d love to see your pictures! You can tag me with #bowlmeover or if you’re on Instagram use @bowl_me_over I can’t wait to see how yummy this turned out for you!

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Seared Ahi Tuna Poke Recipe

Want to learn how to make Tuna Poke? Sweet basmati rice is topped with a dollop of mashed avocado and diced mango. Perfected seared tuna is diced and mixed with slivers of white onions and a sweet soy sauce. This bowl is topped with thinly sliced jalapeños, cilantro and sesame seeds.

Course Lunch or Dinner

Cuisine Asian

Keyword grilled seafood

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 2 servings

Calories 660kcal

Author Deb Clark

Cost $20

Ingredients

• 1/2 pound tuna steak sushi grade, ahi tuna recommended
• 1 cup soy sauce
• 1/2 cup brown sugar
• 1/2 cup water
• 4 tbsp white onion slice the onion into slivers
• 1 mango peeled and diced
• 1/2 lemon juiced
• 1 tbsp sesame seeds, toasted plus additional teaspoon for garnish
• 1 tbsp Mazola® Corn Oil
• 1 tbsp sesame oil
• 1 star anise
• 1 jalapeños sliced
• 2 tbsp cilantro minced

Instructions

• Start by making the sweet soy sauce. Add the soy to a small heavy bottom pan and place over medium high heat. Add the brown sugar, water and star anise. Bring to a boil and stir until the brown sugar dissolves.
• Reduce heat to medium and stir occasionally. Continuing cooking for about ten minutes. It will reduce and slightly thicken.
• Remove from heat, remove star anise. Add *toasted sesame seeds and sesame oil. Set aside to cool. Store it in a screw top jar in the refrigerator. This will keep for about two weeks.
• Peel the mango and dice.
• Slice the avocado in half. Remove the pit. Scoop out the flesh and mash together with freshly squeezed lemon. Cover tightly with plastic wrap.
• Slice jalapeños and mince cilantro.
• For the seared tuna, heat your grill pan or grill on high for five minutes, you want your grill screaming hot.
• Brush the tuna steak with Mazola® Corn Oil and lightly salt/pepper each side.
• Place the steak(s) on the hot grill for 1 minute 30 seconds side one, flip and grill on side two for another 1 minute 30 seconds. The steak will be perfectly seared on the outside and still pink on the inside.
• Remove from the heat and dice into cubes.
• Add cooked rice and or salad greens to a bowl.
• Add a scoop of avocado and diced mango to each bowl.
• Mix the cubed tuna and slivered white onions with about 4-5 tablespoons of sweet soy sauce. Split between the two bowls, pouring the excess sauce over the bowls.
• Garnish each poke bowl with chopped cilantro, sliced jalapeños and sesame seeds.

Notes

* To toast sesame seeds, place a heavy fry pan (cast iron works great) over low heat.

Add the sesame seeds and roast them dry. Keep an eye on them, it only takes minutes. If you can smell them toasting they are done!

Nutrition

Calories: 660kcal | Carbohydrates: 78g | Protein: 40g | Fat: 22g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 6545mg | Potassium: 830mg | Fiber: 4g | Sugar: 68g | Vitamin A: 3470IU | Vitamin C: 54.1mg | Calcium: 138mg | Iron: 5.4mg

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