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
-
Ahi tuna 2.0 lbs
Prepare the Poke Components
-
Corn tortillas, cut into small pieces 5.0 each
-
Sea salt, as needed
-
Black rice, cooked 5.0 cups
-
Quinoa, cooked 2.5 cups
-
Sushi vinegar 0.5 cup
-
Roasted sesame oil 0.25 cup
-
English cucumber, cut into ½ inch cubes 2.0 each
-
Yuzu juice 2.0 oz
-
Salt 1.0 tsp
Prepare the Poke Bowl
-
Pineapple, cut into ½ inch cubes 2.5 cups
-
Avocado, diced 5.0 each
-
Cilantro leaves 0.25 cup
-
Furikake 0.25 cup
Preparation
-
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.
-
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.
-
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.