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Tuna Poke Bowl Dish

Ahi Tuna
Poke Bowl

Recipe and photo credit:

Serves 4


Seedless Cucumber Red Bell Pepper
For tuna: 
1 pound sushi grade tuna, cut into ¾-inch cubes
¼ cup chopped green onions
2 tablespoon reduced sodium soy sauce
1 teaspoon sesame oil
½ teaspoon sriracha


For bowl:
1 medium mango
2 small avocado
1 medium Ontario Greenhouse seedless cucumber
1 Ontario Greenhouse red pepper, thinly sliced
½ small jalapeno, diced
¼ cup thinly sliced red onion
1 green onion
4 cups cooked brown rice
¼ cup chopped roasted peanuts nuts
2 teaspoon toasted sesame seeds
Lime wedges, for serving
Reduced sodium soy or gluten-free tamari, for serving (optional)
Sriracha, for serving (optional)


In a medium bowl, combine tuna with green onions, soy sauce, sesame oil and sriracha; gently toss to combine and set aside while you prepare the bowls.


Peel, seed and cube the mango and avocado.  Peel, halve, seed and thinly slice the cucumber.  Thinly slice the jalapeno and green onion.


In 4 bowls, layer 1/4 the rice, 1/4 the tuna, mango, avocado, cucumber, peppers, jalapeno and red onion; scatter green onions on top and sprinkle with peanuts and sesame seeds.


Serve with lime wedges and extra sauce on the side, if desired.


If you don’t like fish, you can substitute in small cubes of roasted sweet potatoes or squash (marinate it the same way you would marinate the tuna).


Visit your local fishmonger to make sure you get the freshest sushi grade tuna possible.  If you can only get to your local grocer, make sure you tell the person at the fish counter that you want the closest thing to sushi grade tuna that you can (ask for them to get you a piece of fish from the refrigerator in the back!)


Recipe and photo credit: