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Spicy Thai-inspired Ahi Tuna Poke BowlSpicy Thai-inspired Ahi Tuna Poke Bowl
Spicy Thai-inspired Ahi Tuna Poke Bowl
Spicy Thai-inspired Ahi Tuna Poke Bowl
Immerse yourself in the freshest Ahi tuna, delicately marinated in a blend of Thai spices and fiery chili. Nestled atop a bed of steamed jasmine rice, surrounded by vibrant julienned vegetables, ripe avocado, and tangy mango. Garnished with toasted sesame seeds and a drizzle of luscious spicy Sriracha mayo, this bowl is a captivating fusion of textures and tastes that will transport your taste buds to the enchanting streets of Thailand.
Thea Van Herwaarden
Thea Van Herwaarden
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Recipe - Coal Harbour
Spicy Thai-inspired Ahi Tuna Poke Bowl Recipe
Spicy Thai-inspired Ahi Tuna Poke Bowl
Prep Time15 Minutes
Servings2
0
Ingredients
2 Ahi tuna steaks – cut into cubes
1 red bell pepper – sliced into thin strips or ribbons using mandolin or knife
1 medium carrot – peeled and sliced into thin strips or ribbons using mandolin or knife
1 cup shredded red cabbage
½ cucumber – diced
1 cup of sugar snap peas – cut in half
1 cup of bean sprouts
1 fresh lime – cut into wedges
1 serrano pepper – thinly sliced
Cilantro – for garnish
½ cup Thai style peanut sauce
2 tablespoons – fresh lime juice
3 Thai chilies – minced
¼ bunch of scallions – chopped
Directions
  1. In a medium bowl, mix together peanut sauce, fresh lime juice, Thai chilies and scallions. Add cubed tuna and toss until well combined. Place in fridge and allow to marinate.
  2. Meanwhile, prepare you rice as instructed on the packaging and prepare you vegetables.
  3. Once rice is cooked, place on bottom of serving dish. Add all your prepared ingredients overtop of the rice.  Spoon marinated tuna overtop. Finish by spooning any remaining dressing and garnish with cilantro, sliced serrano for extra heat and a wedge of lime.
15 minutes
Prep Time
0 minutes
Cook Time
2
Servings

Shop Ingredients

Makes 2 servings
2 Ahi tuna steaks – cut into cubes
Ahi Tuna - Previously Frozen
Ahi Tuna - Previously Frozen, 250 Gram
$12.48 avg/ea$4.99/100g
1 red bell pepper – sliced into thin strips or ribbons using mandolin or knife
Bell Peppers - Red, Hot House
Bell Peppers - Red, Hot House, 226 Gram
$1.99 avg/ea was $2.74 avg/ea$0.88/100g
1 medium carrot – peeled and sliced into thin strips or ribbons using mandolin or knife
Carrots - Bulk, Fresh
Carrots - Bulk, Fresh, 100 Gram
$0.55 avg/ea$0.55/100g
1 cup shredded red cabbage
Cabbage - Red, Fresh
Cabbage - Red, Fresh, 975 Gram
$3.85 avg/ea$0.39/100g
½ cucumber – diced
Cucumber - Long English
Cucumber - Long English, 1 Each
$2.99
1 cup of sugar snap peas – cut in half
Not Available
1 cup of bean sprouts
Zimmerman Farm - Bean Sprouts
Zimmerman Farm - Bean Sprouts, 227 Gram
$2.29$1.01/100g
1 fresh lime – cut into wedges
Limes - Fruit, Fresh
Limes - Fruit, Fresh, 1 Each
$0.79 was $1.19
1 serrano pepper – thinly sliced
Hot Peppers - Serrano Green
Hot Peppers - Serrano Green, 15 Gram
$0.17 avg/ea$1.17/100g
Cilantro – for garnish
Cilantro - Fresh, Bunch
Cilantro - Fresh, Bunch, 1 Each
$2.49
½ cup Thai style peanut sauce
Naam - Peanut Sauce
Naam - Peanut Sauce, 350 Millilitre
$8.99$2.57/100ml
2 tablespoons – fresh lime juice
Limes - Fruit, Fresh
Limes - Fruit, Fresh, 1 Each
$0.79 was $1.19
3 Thai chilies – minced
Not Available
¼ bunch of scallions – chopped
Onions - Green Scallions, Bunch, Fresh
Onions - Green Scallions, Bunch, Fresh, 1 Each
$2.29

Directions

  1. In a medium bowl, mix together peanut sauce, fresh lime juice, Thai chilies and scallions. Add cubed tuna and toss until well combined. Place in fridge and allow to marinate.
  2. Meanwhile, prepare you rice as instructed on the packaging and prepare you vegetables.
  3. Once rice is cooked, place on bottom of serving dish. Add all your prepared ingredients overtop of the rice.  Spoon marinated tuna overtop. Finish by spooning any remaining dressing and garnish with cilantro, sliced serrano for extra heat and a wedge of lime.