Combine soy sauce, white wine vinegar, sesame oil, ginger, olive oil, sesame seeds, honey, and lime juice in a medium bowl. Marinate tuna steaks in mixture for 10 minutes. Remove tuna steaks, discard marinade, and pat dry with paper towels.
Do the poke! This recipe uses a variety of flavors to create a delicious seared ahi tuna poke bowl.
Servings and Ingredients
|Seared Ahi Tuna Poke Bowl|
|2 tbsp. Hy-Vee less-sodium soy sauce|
|2 tbsp. rice wine vinegar|
|2 tbsp. sesame oil|
|2 tbsp. fresh grated ginger|
|2 tbsp. Hy-Vee Select extra-virgin olive oil|
|2 tbsp. black sesame seeds|
|1 tbsp. Hy-Vee honey|
|1 tbsp. Hy-Vee lime juice|
|2 (8-oz.) yellowfin ahi tuna steak|
|1 c. uncooked sushi rice|
|1 lime, zested and juiced|
|2 tbsp. fresh cilantro, chopped, plus additional for garnish|
|2 mini English cucumbers, sliced|
|2 carrots, peeled and sliced in ribbons|
|1 mango, peeled, pitted, and cubed|
|4 radishes, sliced|
|2 avocados, peeled, pitted, and sliced|
|1 (8-oz.) bag shelled edamame, steamed|
|1 (8-oz.) Nori seaweed salad, (from Hy-Vee Sushi Bar)|
|¼ c. Hy-Vee mayonnaise|
|2 tbsp. Sriracha sauce|
Things To Grab
- Medium bowl
- Paper towels
- 10-inch nonstick pan
- Small bowl
- 4 serving bowls
Cook sushi rice according to package directions; add lime zest, juice, and cilantro at the end of cooking.
Sear tuna steaks 2 minutes per side in a 10-inch nonstick pan over medium-high heat. Remove from heat; let stand 5 minutes before slicing.
Combine mayonnaise and sriracha in a small bowl.
Divide ingredients among 4 serving bowls, layering rice, sliced tuna, cucumbers, carrots, mango, radishes, avocados, edamame, and seaweed salad. Drizzle with spicy mayo. Garnish with cilantro, if desired.
Amounts Per Serving
- Total Fat: 45g
- Cholesterol: 50mg
- Sodium: 1160mg
- Total Carbohydrates: 85g
- Protein: 42g
Hy-Vee Mega Ad April 2021