Seared Tuna Poke Bowl

A ahi tuna bowl recipe with veggies and pickled ginger.

5 from 2 votes

This seared tuna poke bowl has all the components of an ahi tuna sushi roll. Fresh tuna, crunchy veggies, and your choice of grains. A creamy miso ginger dressing ties it all together. You may want to make extra dressing to use on a salad or as a marinade.

Prep Time20

Cook Time30

Total Time50

Course: Main Dish

Cuisine: American, Japanese

Keyword: ahi tuna grain bowl, grain bowl, tuna, tuna poke bowl

Servings: servings

Author: Pat Nyswonger

Ingredients

Miso-Ginger Dressing:

2 tablespoons white miso paste
2 tablespoons grated ginger root
2 garlic cloves grated or minced
2 tablespoons toasted sesame oil
1 teaspoon fish sauce
¼ cup rice vinegar
½ cup avocado or light olive oil
3 tablespoons mayonnaise

For the Tuna Steaks:

1 pound Ahi tuna cut into 4 steaks
2 tablespoons white miso paste
2 teaspoons sesame oil
½ cup sesame seeds
½ teaspoon coarse salt
¼ teaspoon ground black pepper
4 tablespoons oil avocado or peanut oil, divided

To Assemble the Bowls:

4 cups cooked farro, quinoa, or rice or grain of your choice
8 ounces Shiitake mushrooms
1 tablespoon sesame oil
2 tablespoons soy sauce
2 cups fresh baby spinach
2 cups shredded carrots
2 cups edamame beans cooked and shelled
1 large avocado sliced
1 cup sliced green onions
4 ounces pickled ginger drained

Instructions

For the Miso-Ginger Dressing:

Place all the ingredients in a small dish or jar and whisk together until smooth.

For the Ahi Tuna:

In a small dish, mix the miso paste with the sesame oil and coat both sides of each tuna slice.
In a shallow dish, mix sesame seeds, salt, and pepper. Press each tuna slice into the mixture to coat both sides, then place on a plate. Refrigerate while prepping the vegetables and assembling the bowls.

Make the Bowls:

Rinse the mushrooms under cold water and wipe dry with a paper towel. Trim and discard the mushroom stems. Place the mushrooms in a dish and toss with the sesame oil and soy sauce.
Heat a non-stick skillet over medium heat and add the mushrooms. Sauté for 3 minutes, stirring occasionally, until they are soft. Transfer to a plate to cool.

Assemble the Bowls:

Scoop 1 cup of cooked grains into each of 4 bowls. Arrange equal portions of the mushrooms, carrots, edamame, spinach, avocado, green onions and pickled ginger. Set aside while searing the tuna.

Sear the Tuna:

Heat a cast iron skillet over medium-high until very hot. Add oil to coat the bottom. Place the seeded tuna slices in the skillet, press gently with a spatula, and sear for 45 seconds to 1 minute, until you see a golden crust.
Once the bottom has become a rich golden brown, use tongs to turn each slice and sear the other side for an additional 1 to 1-½ minutes.
Transfer the seared steaks directly to the assembled bowls, drizzle with the miso ginger dressing and serve.

Notes

Refrigerate the coated tuna while prepping the veggies to help the sesame seeds stay put during searing.
Make sure your skillet is hot enough. Wait for the oil to shimmer before searing the tuna.
Prep everything ahead: chop the veggies, cook your grains, and whisk the dressing before searing the tuna for easy assembly.
No farro? Swap in quinoa, rice, or barley for a similar base.
Avoid overcooking the tuna. Sear each side for just 45 seconds to 1 minute to keep the center perfectly rare.
Store leftovers by separating the tuna, veggies, and dressing.

Nutrition