Melinda’s Ahi Tuna Poke Bowl

Melinda's Poke Bowl

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Course: Main Dish
Cuisine: Asian


  • ½ lb ahi tuna sashimi grade, diced 1/2" cubes
  • 2 cups cooked rice
  • 1 tbsp ghee butter
  • 1 tsp garlic chopped
  • ½ tsp Kosher Salt

Poke Vinaigrette

  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tbsp Melinda's Mango Hot Sauce
  • 1 tbsp lime juice
  • 1 tbsp seasoned rice wine vinegar
  • 1 tbsp toasted sesame seeds
  • 1 tbsp Green Onion sliced thin

Jalapeno Aioli

Poke Bowl

  • ½ cup ripe mango diced 1/2" cubes
  • ¼ cup radish thinly sliced
  • ¼ cup English cucumbers thinly sliced
  • ½ each avocado thinly sliced
  • ½ cup edamame beans
  • ½ cup sprouts
  • 1 tbsp toasted sesame seeds
  • 1 tbsp furikake Japanese seasoning


  • Heat a skillet to medium heat, add ghee butter, garlic, salt, and saute for 2 minutes or until aromatic. Add cooked rice until garlic butter is distributed and rice is warmed through. Remove from heat and divide into two bowls.
  • In a separate bowl, mix the the ketchup, mayonnaise, and lime juice. Store in squeeze bottle until ready to use.
  • In another bowl, mix all the vinaigrette ingredients together and add diced ahi tuna.
  • To assemble, divide the prepared fruits and vegetables into the two bowls with rice, then top with the seasoned ahi, toasted sesame seeds, furikake, and a healthy drizzle of the jalapeno aioli.



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