The Perfect Hawaiian Tuna Poke Recipe


Poke (pronounced Poh-keh) bowls were everywhere this Summer. We tried this recipe from our friends at Think Rice made from brown rice, fresh tuna and a mix of fresh ingredients. Healthy and gluten-free! Isn’t it the perfect dish to transition into Fall?


½                                             lemon, thinly sliced

¼ cup (60 mL)                         white vinegar

3 tbsp (45 mL)                         honey


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 chili 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

Lemon pickle:

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.


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.

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

To assemble bowls: Place 1 cup (250 mL) rice in bowl, add 2 endive leaves and fill with ¼ portion of tuna. Arrange lemon pickle, avocado rose, tomatoes, pineapple, and cabbage in bowl. Repeat with remaining ingredients to make 4 bowls.

Makes 4 servings.






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