Tuna Poke Taco Bowl with Pineapple and Pickled Cucumber

Corn tortillas, cut into small pieces 5 each
Sea salt, as needed
Black rice, cooked 975 g
Quinoa, cooked 460 g
Sushi vinegar 125 ml
Roasted sesame oil 60 ml
English cucumber, cut into 1.5 cm cubes 2 each
Yuzu, juice 60 ml
Salt 6 g
Hellmann's® Spicy Hatch Chile 3.78 liter, pack of 2 120 ml

Hellmann's® Spicy Hatch Chile 3.78 liter, pack of 2

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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.
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.
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.

The traditional Hawaiian dish gets a Mexican twist with pineapple, avocado, yuzu-pickled cucumbers, crunchy tortillas and Hellmann’s Spicy Hatch Chile Dressing.