These Tuna Steak Poke Bowls are a delicious twist on the popular restaurant dish – this recipe includes fun and unusual toppings to switch it up!
How to make this recipe
Cook the brown rice.
While brown rice is cooking, season tuna steak with salt, pepper and sesame seeds until tuna is coated.
Make the habanero sauce.
Divide cooked brown rice and vegetables equally among 4 bowls.
Add oil to frying pan and add tuna, cooking for about 30-45 seconds per side.
Remove tuna from heat and let cool down. After cooling, cube and toss tuna in soy sauce and habanero sauce.
Divide tuna among bowls.
Serve with soy sauce and habanero sauce to taste or add spicy mayo and enjoy!
Ingredients and substitutions
- Carrot – if you’re not a fan of this vegetable, replace it with one of your choice. Some options are zucchini spirals, broccoli heads, or edamame.
- Red cabbage – see substitution notes for carrots. If you don’t like red cabbage, feel free to use broccoli slaw or Napa cabbage.
- Grapefruit – another fruit option for this bowl is mango or pineapple. Feel free to leave this out entirely.
- Avocado – see substitution notes for carrots.
- Cucumber – see substitution notes for carrots.
- Sprouts – see substitution notes for carrots. You can also leave the sprouts out entirely.
- Green onions (to garnish)
- Olive oil – any neutral oil (will work in place of olive oil.
- Tuna steak – for a different variation, sashimi grade salmon can also be used for this recipe.
- Salt & pepper (to taste)
- Sesame seeds (as garnish)
- Soy sauce – tamari or coconut aminos are great alternatives to soy sauce.
- Habanero sauce – use the recipe below or if you’re in a pinch, use a store-bought sauce. You can also replace the habanero sauce entirely with spicy mayo.
- Habanero peppers – Scotch bonnet peppers can also be used.
- Garlic – fresh or jarred minced garlic is preferred. If you’re in a pinch use garlic powder.
- Vinegar – apple cider vinegar or a citrus (lemon or lime) juice.
- Salt (to taste)
- Brown rice – brown rice is a healthier option but sushi rice or jasmine rice can also be used.
- Butter (optional)
- Salt (to taste)
Storing and serving again
You can store this healthy poke bowl in the fridge for up to three days after you've made it. This is because it includes tuna steaks, and seafood isn't best stored in the fridge for a whole week. To store this recipe, you can keep the bowl in the fridge pre-made or store the components separately.
The storing method you choose will depend on how you will want to enjoy your leftovers. If you prefer to sear your tuna the next day (I only recommend this if the tuna is still very raw in the center) then you will want to keep your tuna separately from the rest of the ingredients. Otherwise, this dish can be enjoyed at room temperature without any reheating.
Freezing leftover brown rice
Even though this isn't a freezer-friendly meal, you can freeze any leftover rice for future meals! Transfer room temperature rice to a freezer bag or an airtight containers then place in the freezer for up to one month.
When you're ready to enjoy your rice, put it into a pan straight from frozen if you're looking to make a fried rice dish or sprinkle water on top and then microwave for 3-5 minutes until fully warmed. Make sure to sprinkle water on top as this will make sure the rice doesn't dry out.
More healthy bowl ideas
Meal prep tools
- Grab some glass meal prep bowls if you plan on turning these delicious bowls into your weekly lunches.
Easy Tuna Steak Poke Bowls
- 1 carrot spiralized
- 1/2 cup red cabbage chopped
- 2 large slices grapefruit
- 1/2 avocado sliced
- 1/2 cup cucumber chopped
- 1/2 cup sprouts
- 4 green onions sliced
- 1 tbsp olive oil
- 16 oz tuna steak
- Salt & pepper to taste
- Sesame seeds for garnish
- 2 tbsp soy sauce
- habanero sauce, to serve (recipe below)
- 5 habanero or scotch bonnet peppers de-seeded
- 1 clove garlic, minced
- 1 tbsp vinegar
- 1/2 tsp salt
- 2 1/2 cups water
- 1 cup brown rice
- 1 tsp butter
- 1 pinch salt
- Cook all the ingredients under the brown rice heading in a rice cooker or a pot on the stove until liquid has fully absorbed, about half an hour.
- Meanwhile, season tuna steak with salt, pepper and sesame seeds, making sure tuna is coated. Make the habanero sauce by adding all ingredients under that heading to a small blender or food processor.
- Divide vegetables into four large bowls. Divide cooked brown rice among each bowl, and set aside.
- Heat 1 tbsp olive oil in medium frying pan over high heat. Once oil is close to smoking, add tuna, cooking for about 30-45 seconds per side.
- Remove from heat and let sit for a couple of minutes before cubing and tossing with soy sauce and a pinch of habanero sauce. Divide tuna among bowls. Use additional soy sauce and habanero sauce for the rest of the bowl as well to taste, or add spicy mayo and enjoy!