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Tuna Poke

Poke (pronounced poke-ay), a Hawaiian word meaning "to chop" or "to cut," refers to a traditional Hawaiian salad of diced raw fish in a simple, soy-based sauce with punchy seasonings like toasted sesame and chopped scallion greens. These tuna poke bowls feature seasoned brown rice and fresh veggies for a healthy, satisfying meal packed with protein and fiber.

Active Time
30 mins
Total Time
30 mins
Yield
Serves 4

How to Make It

1. Step
Whisk scallion greens, tamari, mirin, oil, sesame seeds, ginger and crushed red pepper, if using, in a medium bowl. Set aside 2 tablespoons of the sauce in a small bowl. Add tuna to the sauce in the medium bowl and gently toss to coat.
2. Step
Combine rice and vinegar in a large bowl. Divide among 4 bowls and top each with 3/4 cup tuna, 1/2 cup each snow peas and cucumber, and 1 tablespoon each chives and furikake. Drizzle with the reserved sauce and serve.

Ingredients

  • ¾ cup thinly sliced scallion greens
  • ¼ cup reduced-sodium tamari
  • 1 ½ tablespoons mirin
  • 1 ½ tablespoons toasted (dark) sesame oil
  • 1 tablespoon toasted sesame seeds
  • 2 teaspoons grated fresh ginger
  • ½ teaspoon crushed red pepper (Optional)
  • 12 ounces sushi-grade tuna, skinned and cut into 1/2-inch cubes
  • 2 cups cooked brown rice
  • 2 tablespoons rice vinegar
  • 2 cups sliced snow peas
  • 2 cups sliced cucumber
  • ¼ cup chopped chives
  • 1/4 cup furikake seasoning

Tags

Bone HealthDairy-FreeEgg FreeGluten-FreeHealthy AgingHealthy ImmunityHigh FiberHigh-ProteinLow Added SugarsLow-CalorieNut-FreeOmega-3

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