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Prepare the Ahi Tuna

  • Ahi Tuna 905.0 g
  • Hellmann's® Spicy Hatch Chile 2 x 3.78 L 240.0 ml

Prepare the Poke Components

  • Corn tortillas, cut into small pieces 5.0 each
  • Sea salt, as needed
  • Black rice, cooked 975.0 g
  • Quinoa, cooked 460.0 g
  • Sushi vinegar 125.0 ml
  • Roasted sesame oil 60.0 ml
  • English cucumber, cut into 1.5 cm cubes 2.0 each
  • Yuzu, juice 60.0 ml
  • Salt 6.0 g
  • Hellmann's® Spicy Hatch Chile 2 x 3.78 L 120.0 ml

Prepare the Poke Bowl

  • Pineapple, cut into 1.5 cm cubes 415.0 g
  • Avocado, diced 5.0 each
  • Cilantro leaves 4.0 g
  • Furikake, vegetarian 57.0 g
  • Hellmann's® Spicy Hatch Chile 2 x 3.78 L 300.0 ml
  1. 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.
  2. 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.
  3. 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.
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