So I whipped this up one day in Florida while on my spring break. It’s a perfect warm weather dish, and can be made quickly so I felt like I could make a healthy and homemade lunch while still maximizing my beach time! This photo was taken on my iphone, so it’s not quite what I normally would like, but I think it did pretty well!
I actually choose the ingredients and the recipe for the vinaigrette on the spot, and little did I know it was actually quite similar to the tuna tartare recipe I posted over the summer. Guess I like certain flavor profiles, huh?
Just like I mentioned in my tuna tartare post, I think sometimes we think that we have to eat raw fish out at a really nice restaurant. While quality DEFINITELY matters here, that doesn’t mean you can make this at home. Just splurge on the fish, and then add in a lot of cucumbers, avocados, and other good stuff to stretch it out. It quickly turns into a meal that’s more reasonably priced (also huge bonus points in that it takes about 15 minutes to make).
This recipe does have a few subtle differences in the vinaigrette, which I think bring a bit more of a brightness to it. Additionally, this sesame orange vinaigrette is a salad dressing that can be used on any salad! Add white rice to make it a bit more substantial if you’re cooking for someone super hungry 🙂
Easy Tuna Poke Bowl, Take 2
Serves 4.
- 1 pound yellowfin tuna, sushi grade, chopped into 1/2” squares
- 2 avocados, chopped into 1/2” squares
- 1 medium cucumber, peeled and chopped into 1/2” squares
- 5 scallions, diced
- high quality sea salt, to taste
- 8 small handfuls of arugula
- 1-2 tablespoons sesame seeds
Sesame Orange Vinaigrette
Makes about 1 cup- Use the leftover for any salad!
- 1/4 cup orange juice
- 1/4 cup rice vinegar
- 1/3 cup extra virgin olive oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon dijon mustard
- 1 tablespoon soy sauce
- 1/2 teaspoon sea salt
Add tuna, avocado, cucumbers, sesame seeds, and scallions into a medium sized bowl. Toss lightly, then season with sea salt.
Place arugula in a larger, separate bowl. In a blender, mix together all ingredients for the sesame orange vinaigrette. Lightly dress arugula in sesame orange vinaigrette and toss. Then pour a tiny bit of the vinaigrette over the tuna mixture and very lightly toss (I found that the avocado was quite fragile, so I wanted to minimize the tossing to keep it from mashing up). Serve immediately.
Note: This can be eaten one day later, but I really suggest eating it right then, and making a new batch the next day. You could even prep all the ingredients and then mix together the next day so it stays a bit fresher.