Tuna Poke Bowl

Tuna Poke Bowl

Recipe by Derick Kuntz
5.0 from 1 vote
Course: SidesDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Marinating Time

1

hours

Chef Derick recommends pairing our Rosé with this refreshing Tuna poke bowl. The fresh vegetables bring a crispness to the dish and bring out the fruit in the wine. The acidity in the Rosé also helps to temper the spice of the dressing.

Cook Mode

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Ingredients

  • TUNA
  • 1 lb 1 sushi-grade Tuna, medium cubed

  • POKE DRESSING
  • 1 clove 1 garlic, minced

  • 1/2 cup 1/2 rice vinegar

  • 2 Tbsp 2 sesame oil

  • 1 Tbsp 1 chili crisp

  • 2 tsp 2 tamari

  • 1 tsp 1 brown sugar

  • 1/4 tsp 1/4 Sichuan pepper

  • CHILI CRISP
    **or save time and purchase chili crisp**
  • 1/2 cup 1/2 canola oil

  • 2/3 cup 2/3 shallot, thinly sliced

  • 1/3 cup 1/3 garlic, thinly sliced

  • 1/2 1/2 jalapeño, thinly sliced

  • 1/2 tsp 1/2 ground Sichuan pepper

  • 1 1 cinnamon stick

  • 1 1 star anise

  • 1 Tbsp 1 chili flake

  • 1/2 Tbsp 1/2 gochujang

  • 1/2 Tbsp 1/2 tamari

  • 1/2 tsp 1/2 sugar

  • ADDITIONAL INGREDIENTS
  • 2 2 avocados, sliced

  • 1 1 red bell pepper, sliced

  • 1 1 english cucumber, sliced

  • 1 1 carrot, shaved

  • 1 1 green onion, sliced

  • 1 1 mango, pitted and cubed

  • 1 1 serrano pepper, sliced

  • 2 2 radishes, shaved

  • 2 tsp 2 sesame seeds

Directions

  • CHILI CRISP
    *skip if you purchased chili crisp
  • Bring canola oil, shallots, garlic, ground Sichuan pepper, jalapeño, cinnamon stick, and star anise to a boil
  • Reduce heat to low and cook for about 15-20 mins, or until ingredients are golden brown
  • Strain oil into a bowl
  • Pour ingredients onto a paper towel and let crisp
  • Discard cinnamon stick and star anise
  • After the ingredients have crisped, add them back to the oil
  • Add chili flakes, gochujang, tamari, and sugar to oil mixture
  • Whisk together until combined
  • POKE DRESSING
  • Whisk all ingredients together
  • Pour over cubed tuna and marinade in the fridge for 1 hour
  • ASSEMBLY
  • Place 1 cup of marinated poke cubes into a bowl
  • Top with desired vegetables
  • Garnish with sesame seeds and an extra drizzle of poke dressing

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Pairing Suggestions

Chef Derick recommends pairing our Rosé with this refreshing Tuna poke bowl. The fresh vegetables bring a crispness to the dish and bring out the fruit in the wine. The acidity in the Rosé also helps to temper the spice of the dressing.

White Wines and Rosé
2024-06-20T14:30:44-07:00June 20th, 2024|Categories: Dinner, Entrée, Lunch, Recipe, Rosé, Summer|Tags: , , , , |0 Comments

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