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Krewe du Kitchen: Ahi Tuna Poke Bowls

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Try this dish when you are looking for a fun “create your own” style dinner that’s super quick and healthy.  Get creative and play around with the toppings!

Prep Time: 15 Minutes

Cook Time: 0 Minutes

Yield: 2


For tuna: 

  • ½ pound sushi grade tuna, cut into ¾-inch cubes
  • 2 tablespoons thinly sliced white onion
  • ¼ cup chopped scallions
  • 1 tablespoon reduced sodium soy sauce or gluten-free tamari
  • ½ teaspoon sesame oil
  • ¼ teaspoon sriracha

For bowl:

  • 1 medium mango
  • 1 small (4-ounce) Hass avocado
  • ½ medium cucumber
  • ½-1 small jalapeno (to taste)
  • 2 scallions
  • 1 cup cooked brown rice
  • 2 tablespoons chopped roasted Macadamia nuts
  • 1 teaspoon toasted sesame seeds
  • Lime wedges, for serving
  • Reduced sodium soy or gluten-free tamari, for serving (optional)
  • Sriracha, for serving (optional)


  1. In a medium bowl, combine tuna with onion, scallions, soy sauce, sesame oil and sriracha.
  2. Gently toss to combine and set aside while you prepare the bowls.
  3. Peel, seed and cube the mango and avocado.  Peel, halve, seed and thinly slice the cucumber.  Thinly slice the jalapeno and scallions.
  4. In 2 bowls, layer 1/2 the rice, 1/2 the tuna, mango, avocado, cucumber, jalapeno and scallions.
  5. Top with Macadamia nuts and sesame seeds and serve with lime wedges and extra sauce on the side, if desired
  6.