Tuna Poke Bowl

Tuna Poke Bowl

The original rice crouton acts as the base for this light and bright tuna salad. Creamy avocados, sweet tomatoes and crispy rice croutons are plated together for a savoury tuna poke bowl. A lunch or dinner recipe to consider for any time of year.

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Ingredients
  • 250g Blue fin Tuna, cubed
  • 1/4 cup red onion, sliced
  • 1/3 cup cilantro, chopped
  • 1/2 cup cherry tomatoes, sliced
  • 1 ripe avocado, cubed
  • 1/3 cup vegetable oil
  • 1 lime, juiced
  • 1 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 2 cups cooked hot or reheated USA white rice

Materials

  • Tongs
  • Chefs knife
  • Mixing bowl
  • Plastic spatula
  • 2 inch ring mold
  • Baking sheet
  • Parchment
  • Dinner plate
  • Papertowel
Directions
  1. Place rice mixture in ring mold on parchment lined baking sheet
  2. Repeat steps until mixture is finished
  3. Place the tray in the freezer for an hour
  4. Place formed crouton in frying pan and cook for 1 minute on each side until crispy
  5. Remove and reserve on a plate lined with paper towel
  6. In your mixing bowl combine soy sauce, vinegar, lime juice, cilantro and mix well
  7. Add onions, tomatoes and mix well
  8. To the bowl, add tuna and allow to marinate for 5 minutes
  9. Add avocado, then fold in rice croutons
  10. Plate and enjoy!