Tuna Poke’ Bowl with Coconut Rice

Poke’ bowls are quite the sensation, quite everywhere.

While I love when someone else makes my Poke’ bowl (or makes anything for me so that I don’t have to!) , I wondered how hard it could be to make at home. I wondered that on a day when I had some leftover coconut rice (one of my current obsessions).

Great American International Seafood is a gorgeous market in my neighborhood and I took a friend there one afternoon, she had never been.

The very fresh tuna in their case looked gorgeous and it seemed to call to me to take it home and pair it with that coconut rice. I told the seafood counter guy just that; he was happy to package it up for me.

I came home, looked up some poke’ recipes, got the general idea and got to work. I used ingredients I already had, and added the salad signature of my own.

This is what I did, I wrote the recipe as best I could. I hope you love it.

Tuna Poke’ Bowl with Coconut Rice

Prepare Coconut Rice:

1 cup long-grain rice (Basmati/Jasmine is recommended)

½ can coconut milk (shake well before opening can)

¾ cup water

pinch of salt

pinch of sugar

Rinse rice thoroughly for 30-60 seconds, drain, place in medium saucepan. Add coconut milk, water, salt and sugar; stir well.

Over medium-high heat, bring rice to a boil. Lower heat to simmer, and cover saucepan. Cook for about 13 minutes. Remove lid to stir and fluff rice.

Let rice cool slightly before serving for Poke Bowl. For other recipes, keep warm until serving.

Yields about 3 cups.

This recipe is easily doubled for 6 cups cooked rice:

Use 2 cups rice, 1 whole can of coconut milk, 1.5 cups water, and a bit more sugar and salt. Cook longer, covered, about 20-22 minutes over low heat after mixture is brought to a boil.

Prepare Tuna Poke’ and Dressing: 

1 lb. fine-quality ahi tuna steaks

Coconut oil for searing tuna

Salt and pepper

Rub tuna steaks lightly with coconut oil and sprinkle with a little salt and pepper. 

Place large skillet over high heat. Splash a bit of water in skillet and if it sizzles, skillet is ready for searing the tuna.

Place steaks in skillet and cook only for about 2 minutes on each side. Remove from skillet, let cool slightly, then cut each steak into small cubes and place in large bowl. Add:

1 cup shredded radicchio

1 medium Persian cucumber, diced

3 Tbs. finely chopped fresh mint leaves

3 Tbs. finely chopped green onion

3 Tbs. finely chopped fresh cilantro

Combine tuna and salad ingredients well in large bowl.

Prepare Dressing and Coconut Breadcrumbs:

2 Tbs. sesame oil

4 Tbs. soy sauce

6 Tbs. rice vinegar or white wine vinegar

3 Tbs. sweet chili sauce

Juice of one fresh lime

Whisk all ingredients together in medium bowl. Pour dressing over poke mixture and combine well.

Coconut Breadcrumbs:

½ cup Panko breadcrumbs

1 Tbs. coconut oil

In small skillet over medium heat, melt coconut oil. Add breadcrumbs and cook over medium-high heat until crumbs are lightly browned and fragrant.

To serve Poke Bowls, spoon rice into bowls, add Poke’ mixture, and top with coconut breadcrumbs.

Yields 4-6 servings.

Diana Scalia

Diana Scalia

Your Chef and Tour Maestra

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