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.
Salads
Main Course
Gluten free
Ingredients per serving
Prepare the Ahi Tuna
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Ahi Tuna 905.0 g
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 975.0 g
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Quinoa, cooked 460.0 g
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Sushi vinegar 125.0 ml
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Roasted sesame oil 60.0 ml
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English cucumber, cut into 1.5 cm cubes 2.0 each
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Yuzu, juice 60.0 ml
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Salt 6.0 g
Prepare the Poke Bowl
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Pineapple, cut into 1.5 cm cubes 415.0 g
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Avocado, diced 5.0 each
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Cilantro leaves 4.0 g
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Furikake, vegetarian 57.0 g
Preparation
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Prepare the Ahi Tuna
- Cut the tuna into 2.5 cm cubes and marinate with the Hellmann’s Spicy Hatch Chile Dressing for 10 to 15 minutes.
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Prepare the Poke Components
- Deep fry the corn tortilla pieces at 180 C 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 145 g of the black rice and quinoa mixture to a bowl. Place 39 g pickled cucumber, 42 g pineapple, 0.5 an avocado and 90 ml marinated tuna on top in sections.
- Drizzle with about 30 ml Hellmann’s Spicy Hatch Chile Dressing.
- Garnish with fried tortillas, furikake and cilantro leaves.
