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  • Writer's pictureEmily

Ahi Tuna & Mango Poke Bowl

Poke bowls have been all the talk these days and I couldn't help but try it out! As I've mentioned before, I of course like to share recipes of the classic prairie culture, but I also love trying out the trendy ones too. I have to say, I'm pretty glad I tried this one out!


So, this is my version of the Ahi Tuna Poke Bowl with a couple of my own added ingredients like mango and toasted coconut (I love it too much to leave it out). It's a great one to try out if you've never tried it!


If you don't know where poke comes from, it's actually Hawaiian but North Americans have put a little Asian spin on it by adding soy sauce, green onions, and sesame oil, which is exactly what I did. It's so good!


Serves: 4

Prep time: 20 min

Cook time: 20min


Ingredients:

1 cup uncooked jasmine rice

2 cups water

1/2 kg Ahi Poke Tuna (already cubed) - see notes for where to get ahi tuna

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp hoisin sauce

2 cloves garlic

Green onions, to your liking

1 mango

6 radishes

1 avocado

1 large carrot/handful of baby carrots

1 cup slice cucumber

2 tbsp cup toasted coconut

1 tsp sesame seeds

1/2 cup mayo

1 tbsp Sriracha hot sauce

Juice of 1/2 lime


Directions:

  1. Drain the juice from the tuna and place in a medium bowl. In the same bowl, add the soy sauce, sesame oil, green onions, hoisin sauce, and garlic and combine with the tuna. Cover with plastic wrap and place in the fridge to marinate while you prepare everything else.

  2. In a medium saucepan, combine the rice and 2 cups of water and turn on to high heat. Bring to a boil and then to low heat, covered. Allow to cook for around 15 minutes until water is absorbed.

  3. Meanwhile, cut all the vegetables and mango into the shape and size you would like. See below for how I prepared them.

  4. If you don't have handy, toast your coconut in a dry saucepan for 5-7 minutes, stirring often until it is golden brown. Remove from heat and into a cool dish immediately.

  5. Make the sauce with the mayo, Sriracha, lime juice, and if desired, 1-2 tbsp of water.

  6. Once the rice is done, you can assemble the bowls by laying the bed of rice in the bowl, topping with the tuna, vegetables, and mango. Then top with the sesame seeds, coconut, and the sauce. If desired, top with more hot sauce (like we did).

  7. Enjoy!


Where to by ahi tuna:

  • In Saskatoon, you will have no problem finding this type of fish at Charlie's Seafood Market. They have the largest seafood selection in Saskatchewan and we had no problem finding what we needed. I would recommend checking it out for sure!

  • If you can find a fish market near where you live, if outside of Saskatchewan, then they should have it there. You want to make sure that it is poke-specific tuna and is made specifically for eating raw in these bowls so that you can achieve the right texture.


This is another great recipe to ring out the end of summer with: all the fresh ingredients! Honestly, this is was the first time I've ever had a poke bowl and I will definitely be making more of these. They're super easy, quick, and delicious, not to mention how healthy they are. Such a great lunch recipe to add to your menu!


Let me know id you try this one out; I love to hear your feedback and what other ingredients you like to add to make it your own!


Thanks for checking this out! be sure to follow my Instagram to see more of the process of making this and more recipes!


Have a great rest of your week!


- Emily


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