We got hooked on Tuna Poke Bowls while visiting Hawaii last April for my niece Cristen's wedding. We arrived late from New York (after a long flight) and were famished. The concierge at the Modern Honolulu steered us in the direction of a low-key organic spot called Goofy Cafe (named for the right-foot forward surfing stance not the Disney character) just around the corner from the hotel. It was here we enjoyed our first poke bowl. The recipe below (which is from Epicurious and closely resembles the Goofy version we had in Oahu) is my regular go-to. The key, of course, is fresh, good-quality fish, which I either get at our local Fairway or the fish guy at the Nyack Farmers' Market. I serve it atop rice (which I sometimes mix with panko crumbs to give it a little crunch) with cubed avocado. It is so easy to make, since there's no cooking involved (aside from the rice). While Bella wasn't with us in Hawaii (she was on a French Exchange trip), this has quickly become her most favorite meal.
Note: I'll sometimes add sautéed spinach (with garlic) to the bowl, which I highly recommend. It adds another layer of flavor and texture. I usually add it directly on top of the rice, before adding the tuna and avocado.
- 2 pounds fresh tuna steaks, cubed
- 1/2 cup soy sauce (I use low sodium)
- 3/4 cup chopped green onions
- 2 tablespoons sesame oil
- 1 tablespoon toasted sesame seeds
- 1/2 tablespoon crushed red pepper flakes (or I've used finely chopped jalapeño)
- Cubed avocado (I added this to the recipe)
- Brown or white rice, cooked (I also added to the recipe)
1. In a medium size non-reactive bowl, combine tuna, soy sauce, green onions, sesame oil, toasted sesame seeds and red pepper flakes. Refrigerate for 2 hours before serving.
2. If serving over rice, cook rice during last half hour while tuna is chilling in fridge.
3. Serve over rice and top with avocado.