Spicy Tuna Poke Bowls
These spicy tuna poke bowls are fresh, healthy, and surprisingly easy to make. Tuna, avocado, seaweed salad, cucumbers and sriracha-mayo come together with quinoa & brown rice to make a delicious, well-rounded meal – perfect for weeknights.
I won’t pretend to know everything there is to know about poke bowls. All I know is that they are delicious, healthy, and super easy to make!
When Rick and I were on our honeymoon in Hawaii, you better believe we had some poke bowls. Perhaps that’s one of the reasons I love them so much. One bite and I am transported back to a beautiful beach, toes in the sand, listening to the ocean.
So. Good.
I won’t claim that this recipe is a traditional take on Hawaiian poke, but whatever it is, it’s magical. It began as a combination of other recipes I found online, browsing through to find something that resembled the poke we had in Hawaii. I was on a mission. Those who know me well know that raw tuna is one of my very favorite foods. Weird? Probably. But when paired with avocados and other fresh veg, it’s irresistible. (And I always feel so good after I eat it!)
Not sure where to get the Tuna?
Just about every other food blog will tell you to purchase sushi-grade tuna, fresh from a local market. While that’s great and wonderful, not everyone is willing to pay $10-20 per pound on a regular basis, myself included. Which is why I was always reluctant to make sushi/anything raw. Until I realized that most “fresh” fish you buy at the store was actually frozen at some point. So one day I got brave, and I decided to try the frozen Specially Selected Ahi Tuna Steaks from Aldi’s… raw. ($5.99 for 12oz of decent tuna is a win in my book.)
That’s right. I just thawed the tuna steaks, diced them, and made them into these spicy tuna poke bowls. And you wouldn’t believe how good it was! Yes, if you can afford to buy fresh sushi-grade tuna, it’s better. But over the last few years, I have purchased this same tuna from Aldi’s just about every week or two, and can honestly say that there have been very few “fishy” bites. (This should tell you something, coming from a person who grew up eating fish the night it was caught – and even ceviche made right on the boat.) So if you’re reluctant to spend an outrageous amount of money on fresh tuna, but would really like to add some poke to your diet, you may want to try out Aldi’s!
Keep it Simple
I recently discovered something that makes throwing a grain bowl or poke bowl together so much easier: 90 Second grains. The pouch is the perfect size for two, no mess, just 90 seconds in the microwave and you’re good to go. Where have these been all my life?!
For these poke bowls, there are several varieties you can use. Lately I have been using the 90 second Quinoa & Brown Rice. (You can find similar products at Aldi, Target, Walmart, and probably a ton of other places. Who knew?) Of course, you can use any other grains you like as well, or even leave them out for low carb.
Spicy Tuna Poke Bowls
Ingredients
- 1 package 90 second quick cook quinoa & brown rice or grain of your choice
- 8 oz raw ahi tuna diced (we usually thaw frozen tuna since we always have it on hand, but fresh sushi grade is obviously better)
- 1 package prepared seaweed salad* optional
- 1 avocado diced
- 1 medium carrot shredded
- ½ cucumber diced
- 1 tbsp low sodium soy sauce
- ½ tsp sesame oil
For the sauce:
- 2 tbsp light mayo
- Drizzle Sriracha to taste
- Splash of water to thin* if desired
Toppings (optional)
- Cilantro
- Green onions
- Sesame seeds
Instructions
- Dice tuna and place in a dish with soy sauce & sesame oil. Leave in the refrigerator until ready to eat.
- Cook grains, dice vegetables, & prepare sriracha mayo.
- Assemble! Add all ingredients to a bowl, drizzle with sriracha mayo, and sprinkle with your favorite toppings.
Notes
