Tuna Mango Poke Bowl – A Super Easy and Healthy Recipe

You may have noticed that I pair tuna with mango a lot. It’s just a great combination that works in many applications from my tuna nachos to my pan seared tuna with spicy mango sauce. Today, I have an easy and healthy recipe for a tuna and mango poke bowl that also uses this combination of ingredients with a few others for a tasty meal.

If you’re not familiar with poke (pronounced “po-kaaaayy”), let me introduce you to this delicious bowl-type meal from Hawaii. I first tried it in Honolulu and it typically features cubed raw fish marinated in soy sauce. You usually enjoy it with a generous portion of rice and sometimes a seaweed salad. I had mine at a roadside cafe and they packed it into a styrofoam container, loaded with two separate sides: one for the mound of rice and another for the mound of tuna.

You can still find this version all over Hawaii, but chain restaurants have sprung up across mainland America, offering poke bowls with a variety of toppings, sauces, and even vegetarian options. Not exactly authentic, but I think the additional toppings definitely make for a beautiful, healthy, and convenient meal.

Obviously and true to form, my tuna mango poke bowl is not authentic and is a twist on the average. In this recipe, I am searing the tuna as opposed to raw (I do not trust supermarket tuna!), adding some avocado, edamame, and a cucumber salad. And, I am topping it with sriracha sauce for some spiciness. My tuna mango poke bowl is easy to make, healthy, and quick, making it the perfect recipe for any night of the week.

Serves 2, but easily doubled

Ingredients:

12 ounces of fresh tuna

1 cup rice

2 teaspoons of rice vinegar

1 cup of edamame

1 cup of cucumber salad, or just sliced cucumbers

2 tablespoons of soy sauce

1 mango, pitted and sliced

1 avocado, pitted and sliced

Sriracha, spicy mayo, sesame seeds, and sliced scallions to serve.

Instructions:

1. First thing is first and that is to get your rice steaming. Cook your rice according to package, but add 2 teaspoons of rice vinegar to the cooking liquid (aka water).
2. Next, get the tuna marinating in the soy sauce.
3. Meanwhile, prepare the rest of the ingredients for the tuna and mango poke bowl.
4. In a frying pan over medium high heat, add 1 tablespoon of cooking oil and sear the tuna for about 2 minutes on each side. Remove from the heat and cut on the bias.
5. Prepare your tuna mango poke bowls by adding the rice and topping with edamame, cucumber salad, mango, and avocado. Garnish with scallions and sesame seeds and drizzle sriracha and/or spicy mayo over top.