In today’s video, I’m making one of my favorite things on the planet: a poké bowl made with ahi tuna and tons of fresh crunchy veggies. Poké bowls are pretty trendy right now, but I didn’t really discover the real deal until we went to Hawaii earlier this year and there was one on pretty much every menu in Maui – and I became obsessed. I invited my friend Anne to join me – and since she’s a vegetarian, I show her how to make this super summery version using watermelon — you won’t believe how much it looks like tuna! Watch the video above, and keep scrolling for the recipe.

Here’s a tip for when you’re using uncooked ahi tuna in a dish: I look for tuna that’s been frozen and labeled “sushi-grade,” then I pop the thawed fish in the freezer for 5 minutes before cutting it into cubes. Giving it a slight freeze makes it much easier to cleanly slice.

A poké bowl is really a canvas where you can use your own creativity, topping it with whatever ingredients you love and that are in season, so feel free to mix up this recipe based on what’s in your fridge. Many of them start with a bed of rice, but I like to make mine super healthy by using cucumber instead.

If you’re looking for more fun recipe vids, don’t miss my favorite lunch-hour grain bowlhow to frost a layer cake, my superfood salmon salad2 amazing guacamole recipes, or my secrets to perfectly roasted veggies.

**Video by eve tarlo & crew, photos by kate lesueur**

Poké Bowls with Ahi Tuna OR Watermelon

Serves 4

ingredients


  • 1 large or 2 small seedless cucumbers, chopped
  • 2 mangos, peeled and chopped
  • 1 large or 2 small avocados, peeled and chopped
  • 12 ounces sushi-grade ahi tuna, very cold and chopped OR 3 cups watermelon, chopped
  • 1 bunch scallions, sliced
  • 1 jalapeno, ribs and seeds removed, diced
  • 2/3 cup cashews, chopped
  • chopped cilantro and sesame seeds for garnish

for the vinaigrette:

  • 3 tablespoons tamari or soy sauce
  • 3 tablespoons canola oil
  • 3 tablespoons sesame oil
  • 1 tablespoon sugar
  • 3 tablespoons rice vinegar
  • 2 tablespoons grated peeled fresh ginger
  • juice from 1 lime
  • squeeze of sriracha
instructions


  1. Chill bowls that you’ll be using in the freezer for 10 minutes before assembly. Keep cubed tuna and cubed avocado in the fridge until it’s time to assemble so they stay very cold.
  2. Make the dressing: Whisk together all ingredients and set aside.
  3. Arrange cucumber, mango, avocado, and tuna or watermelon in bowls. Add scallions, jalapeño, and cashews. Drizzle all over with vinaigrette, then top with cilantro and sesame seeds. Eat!
11 comments
  1. 1
    Gabriella | July 19, 2016 at 7:32 am

    Looks delicious! Unfortunately, we can’t really get tuna this fresh where I live, but I’ll definitely want to give it a go when I’m near the ocean!

    Also, a small piece of feedback – you might want to invest in some kind of tripod/camera gear for your video shoots. Especially the ones where you’re filming from a bird’s eye perspective are quite shaky and the videos would improve a lot quality-wise if you had steady shots there (this is only my personal preference). I love your video content and would love to see more!

    xo

    Reply
  2. 2
    Regine Karpel | July 19, 2016 at 7:43 am

    Love.
    http://www.rsrue.blogspot.com

    Reply
  3. 3
    Rosie | July 19, 2016 at 8:44 am

    I waaaant. Looks so fresh!
    xx, R @ http://www.thegirlinpolkadots.com

    Reply
  4. 4
    Kelly | July 19, 2016 at 10:19 am

    Yummy! I love the freshness of it! Amazing!

    Reply
  5. 5
    ANNE CAMPBELL | July 19, 2016 at 7:35 pm

    Camille, this is one of the best recipes I’ve ever made — and SO easy! And healthy. My dream lunch combo. xoxoxooxox

    Reply
  6. 6
    La | July 19, 2016 at 8:39 pm

    Had your original version for dinner (again) last night! Love the idea of watermelon and mango, sounds like the perfect savory/sweet combo with the dressing. Keep these healthy recipes coming! x

    Reply
  7. 7
    Lina | July 20, 2016 at 4:52 am

    So beautiful and healthy! Definitely gonna make it! And I love the name.

    Reply
  8. 8
    Mia | July 20, 2016 at 10:20 am

    I would never have thought to sub watermelon for tuna in a poke bowl! They do look so similar. I’d love to try some seared cubes of tofu in the vegetarian version to make it more like a meal. Also – Camille, I think your videos are great but more than just the recipe or sequence of steps, I would love to see a little bit more on technique – since this can really translate well into a video format. I’ve seen different methods on sushi (slicing along the grain, against the grain…) Would love any culinary school secrets you can share!

    Reply
  9. 9
    Lifestyle Lodestar | July 21, 2016 at 7:42 am

    mmmmm this looks very filling as well as refreshing, exactly what you need in this heat!

    Reply
  10. 10
    Alison | July 28, 2016 at 11:04 am

    My whole family loved this tuna poke bowl! I added cooked white rice as the base. The dressing really makes it pop!

    Reply
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