Oh So Seared Tuna Poke Bowl

We have to thank the ancient Na Kānaka Maoli for the poke bowl and their openness to adopting the tastes of new arrivals to the Hawaiian islands. Poke was first made in Hawai'i with freshly caught fish massaged with sea salt, seaweed and crushed kukui nuts–no mango or quinoa. As time went on Western sailors traded salt in exchange for salmon, explorers from China and Japan brought soy sauce and sesame oil. Today chefs and home cooks alike add their favorite ingredients to their poke bowls as they experiment with new flavors! Ready in a flash, this warm poke bowl has vibrant colors and bold flavor. Green beans, corn, cabbage, maitake mushroom and markut leaves balance the seared tuna for an exciting fusion of stir fry and poke. No one will know just how healthy this dish is–unless you tell them! Enjoy and have a colorful day!

• Ingredients

  1 tuna steak

  1 cup jasmine rice

  ½ cup carrots

  ½ cup green beans

  1 cucumber

  2 handful red cabbage (finely shredded)

  ¼ cup green onion

  ½ cup corn

  1 cup maitake mushroom

  miso mayo

• Time and Serving Size

  Time:

  Prep: 10min

  Cook: 15min

  Servings: 2

Step 1

Marinate tuna in soy sauce, a squeeze of orange juice and sliced makrut leaves (lime zest is a good substitute for the leaves).

Step 2

Slice mushrooms, shred cabbage, dice green onion tops, strip the corn, trim and cut the green beans, peel and dice carrots, and slice cucumbers thinly lengthwise.

Step 3

Meanwhile in a pot cook jasmine rice.

Step 4

In a pan over medium heat, add vegetables and drizzle with sesame oil. Season generously with 1/2 teaspoon garlic, 1/4 teaspoon salt, 1/2 teaspoon umami, 1/4 teaspoon ginger 1 tablespoon of soy sauce. Cook vegetables until tender.

Step 5

Meanwhile, season tuna with garlic and salt. In another pan drizzle a little more sesame oil and sear the tuna steak on medium heat for 2 minutes on both sides. Set the tuna aside to rest for 4 minutes.

Step 6

While the tuna rests, place 1-2 scoops of rice in a bowl, layer a scoop of vegetables on top. Slice the tuna steak into strips and layer onto the bowls.

Step 7

Serve with a side of miso mayo and a drizzle of olive oil.