Tuna Poke Taco Bowl with Pineapple and Pickled Cucumber
The traditional Hawaiian dish gets a Mexican twist with pineapple, avocado, yuzu-pickled cucumbers, crunchy tortillas and Hellmann’s Spicy Hatch Chile Dressing.
Ingredients per serving
Prepare the Ahi Tuna
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Ahi tuna 2.0 lbs
Prepare the Poke Components
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Corn tortillas, cut into small pieces 5.0 each
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Sea salt, as needed
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Black rice, cooked 5.0 cups
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Quinoa, cooked 2.5 cups
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Sushi vinegar 0.5 cup
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Roasted sesame oil 0.25 cup
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English cucumber, cut into ½ inch cubes 2.0 each
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Yuzu juice 2.0 oz
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Salt 1.0 tsp
Prepare the Poke Bowl
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Pineapple, cut into ½ inch cubes 2.5 cups
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Avocado, diced 5.0 each
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Cilantro leaves 0.25 cup
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Furikake 0.25 cup
Preparation
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Prepare the Ahi Tuna
- Cut the tuna into 1-inch cubes and marinate with the Hellmann’s Spicy Hatch Chile Dressing for 10 to 15 minutes.
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Prepare the Poke Components
- Cut the tortillas in small pieces and deep fry them at 350F until golden brown. Drain and season with salt.
- Season the cooked black rice and quinoa with the sushi vinegar and roasted sesame oil.
- To pickle the cucumber, combine with Hellmann’s Spicy Hatch Chile Dressing, yuzu and salt and refrigerate for at least 1 hour.
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Prepare the Poke Bowl
- To prepare each portion, add ¾ cup of the black rice and quinoa mixture to a bowl. Place ¼ cup pickled cucumber, ¼ cup pineapple, ½ an avocado and 3 oz. marinated tuna on top in sections.
- Drizzle with about 1 oz Hellmann’s Spicy Hatch Chile Dressing.
- Garnish with fried tortillas, cilantro leaves and furikake.
