Hawaiian Island Poke Bowls With Our Wild Caught Ahi Tuna

Around ten years ago I went to Hawaii for a week-long vacation. Ever since, I’ve been longing to go back. The lush foliage, ocean breeze and fragrant flowers had me from the moment I stepped off the plane. One thing I always think of when reminded of Hawaii is tuna poke. Poke is a traditional Hawaiian dish made with fresh ahi tuna seasoned with simple yet mouth watering flavors and served over freshly steamed white rice. This is one of those dishes that can be made on the fly with whatever you have on hand as a marinade, or dressed up to the nines to indulge and impress. It’ll be delicious either way.

Poke bowls became so popular in Hawaii because of the wide availability of wild-caught fish. You can find poke available everywhere in Hawaii from grocery stores to beachside stands to restaurants. The protein rich and flavorful fish gives nourishment and energy for active days without weighing you down. Let the fresh flavors of a poke bowl transport you to the beaches of Hawaii, scented with plumeria and ocean air. If you can’t be there in person, you might as well let your tastebuds travel for you. With wild seafood delivery it’s easy to bring all the flavors of the ocean straight to your doorstep.

Also Read: Springtime Update & Tropical Seafood At Beck & Bulow

Our ahi tuna is line caught on small day boats from warm, tropical waters. This fish is known for its firm, smooth and meaty texture with a delicate to medium flavor. If you’re only familiar with tuna salad or tuna from a can, get ready to experience something next level. Ahi tuna poke is kind of like a sushi bowl, but infused with tons of fresh island flavor. It’s a great dish for warm weather. Light on the stomach and quick and easy to make. If you have a rice cooker or Instant Pot, you don’t even need to turn on the stove. For a low carb option, try cauliflower rice or zucchini noodles. Or, take the rice to the next level by cooking with coconut milk instead of water. This infuses even more island flavor into the dish as well as healthy fats.

To make your poke, simply mix the diced ahi with the green onions, soy sauce and sesame oil. Mix in sriracha to your liking. I like to serve with a spicy mayo drizzled on top - to make this, just mix together some good quality mayonnaise and sriracha and add as a garnish before serving. When it comes to the rice bowl that the tuna poke goes on top of, you have a lot of options. Start with freshly steamed rice and add in whatever vegetables you like. Online wild seafood plus ingredients you probably already have in your kitchen makes for a truly convenient meal.

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The beautiful, vibrant red color of ahi tuna gives your bowl a great start to being easy on the eyes. Avocado, green onions, and sesame seeds are some of my favorite go-to toppings. When I can find good ripe mangos, I like to add some into the tuna mixture for a bit of succulent sweetness. Seaweed can be a great addition and really take the island feel to the next level. Getting creative with seasonings, toppings and add-ins can make poke a really delicious and satisfying meal that can always be created in a fresh and new way. See what looks good in your kitchen or at the farmers market and then just add mouthwatering ahi tuna, available in the online wild seafood section of our website.

These bowls are best when enjoyed right away, so I’d recommend making just as much as you’ll want for one meal at a time. If you do need to refrigerate, just make sure to cover tightly. They’re always a great thing to make for a quick lunch or dinner. I think I could even eat a poke bowl for breakfast but maybe that’s just me. Once you try this delicious Hawaiian dish, you’ll be hooked. There’s a good reason that poke has seen a huge rise in popularity across the country during the last decade. It’s easy to customize, pretty to look at and completely craveable.

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Ingredients:

8 oz ahi tuna from Beck & Bulow, diced into small cubes (available for wild seafood delivery)
¼ cup chopped green onions
2 tablespoons soy sauce
1 teaspoon sesame oil
Sriracha to taste

For the sauce: