Ahi Tuna Protein Poke Bowls

Ahi Tuna Protein Poke Bowls are full of bright, fresh umami flavors. These gluten-free bowls get an extra dose of protein thanks to an organic protein rice blend with brown jasmine rice, red quinoa, and lentils. Mahalo!

Thank you Village Harvest for sponsoring this post. Every day Village Harvest is planting seeds of change and growing possibilities, one bag of goodness at a time.

Even just looking at poke instantly takes me back to Hawaii.

And with first bite, I’m back on the beaches of Oahu, grabbing an ono poke bowl from a local food truck, handed to me with a smile and bamboo chopsticks, to be taken to the closest bench with the prettiest view. And aren’t all views the prettiest views in Hawaii?

With the slight breeze, the salty beach air, and the constant harmonious hum of the calmest waves crashing in the clearest aquamarine ocean, I’ll sit in silent wanderlust and enjoy every bite of the aforementioned poke bowl.

How can something so simple be so delicious? There’s not even actual cooking involved. Just the freshest, pinkest pieces of raw Yellowfin ahi tuna, line-caught year-round in those very same aquamarine shores.

Poke (Hawaiian for “to cut into pieces”) has been popular in Hawaii for centuries, with evidence of its existence dating as far back as the arrival of the first Hawaiians. It can be found at markets, restaurants, food trucks, and luaus. It’s definitely seen more as a pupu (snack) than a full meal there, as locals grab a quarter-pound of it to-go from a local fresh market, or split it between friends for an afternoon pau hana (happy hour). However, add some tasty toppings and a bit of grains, and you have a full meal. Or, as they may say in Hawaii, some ono grinds.

You can make poke and poke bowls as complicated or as simple as you’d like.

In reality, you could just mix some sushi-grade cubed ahi with soy, sesame oil, and a sprinkling of chives. And there you have it. You just made poke.

Although poke is typically made with ahi, it can be made with a variety of seafood. Salmon, shrimp, scallops, or tako (octopus), for example. It can be spicy. It can be sweet. It’s always delicious.

You can enjoy a scoop (or two) of poke as is, flavored with Shoyu or wasabi, perhaps, and studded with sesame seeds. You can enjoy it in bowl form, layered on top of fluffy jasmine rice and topped with avocado, fried onions, cucumber, seaweed, edamame, or furikake.

For these protein poke bowls, I marinate fresh Yellowfin tuna with a blend of coconut aminos, rice wine vinegar, pink Hawaiian sea salt, sesame seeds, sesame oil, chives, grated ginger, red pepper flakes, and togarashi.

I love coconut aminos, but you could use Tamari (gluten-free soy sauce) here instead.

Togarashi is a blend of seven different Japanese spices, including spicy dried chili peppers, orange peel, ginger, and seaweed. Furikake (a sesame and seaweed blend) is another common poke seasoning you can use instead, which doesn’t have the spicier heat.

What makes these Ahi Tuna Protein Poke Bowls so full of protein? Yellowfin tuna is an excellent source of protein. In fact, one 6-ounce serving fulfills 90% of the daily recommended value for protein (for women; 75% for men). But to up the protein ante even further, instead of layering my poke bowls with white rice, I opt for the nutrient-dense and protein-packed Village Harvest Organic Protein Blend.

This organic, gluten-free blend is composed of a mix of brown jasmine rice, lentils, and red quinoa. And that’s it. No added ingredients or unnecessary stuff in there. The blend is loaded with complex carbohydrates, protein, and dietary fiber. And it’s delicious. It helps keep me fuller for longer thanks to its 8g of protein and 5g of fiber per serving.

I love all of the ‘blends’ that Village Harvest offers, including their Organic Antioxidant Blend (black rice, black lentils, and black quinoa) and their Organic Ancient Grains Blend (millet, red and white quinoa, and buckwheat). These gluten-free, organic blends offer more nutritional value than just my go-to brown rice, and also much more variety.

I love supporting Village Harvest because they practice social sustainability, run charitable programs to support farmers and local communities, and even donate 1% of their employees’ time to charitable causes and sustainability efforts. Being someone who is so involved with charity and volunteering, I always feel incredibly good about purchasing Village Harvest.

Then, the fun part: the toppings.

For my Ahi Tuna Protein Poke Bowls, I chose:

Macadamia nuts for crunch.

Mango for a bit of sweetness.

Avocado for added creaminess.

Fresh lime for some acidity and brightness.

Cucumber and cilantro for balancing and cooling.

Some more togarashi for umami factor.

Seaweed and sesame seeds to round everything out.

I hope that you make and enjoy these Ahi Tuna Protein Poke Bowls! Check out Village Harvest’s unique and nutritious rice blends for creating your favorite healthy summer meals. If Village Harvest isn’t sold near you, fill out this request form to get it into your favorite local store!

AND HERE’S A FEW THINGS YOU MAY NEED FOR THIS RECIPE:

Coconut Aminos  //  Tamari Gluten-Free Soy Sauce  //  Togarashi Japanese Spice Blend  //  Furikake Sesame Seaweed Blend  // Hawaiian Alaea Sea Salt  //  Premium Hawaiian Macadamia Nuts

This post contains affiliate links, but are always products I love & highly recommend.

Ahi Tuna Protein Poke Bowls

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• Author: Tiffany
• Prep Time: 30 mins
• Cook Time: 22 mins
• Total Time: 52 minutes
• Yield: 4 servings 1x

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Description

Ahi Tuna Protein Poke Bowls are full of bright, fresh umami flavors. These gluten-free bowls get an extra dose of protein thanks to an organic protein rice blend with brown jasmine rice, red quinoa, and lentils. Mahalo!

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Ingredients

Scale 1x2x3x

For the Poke:

• 1 pound sushi-grade Yellowfin ahi tuna, cubed
• 1/4 cup coconut aminos (or Tamari)
• 1 teaspoon rice wine vinegar
• 1 teaspoon toasted sesame oil
• 2 tablespoons chopped fresh chives
• 1 teaspoon toasted sesame seeds
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon togarashi seasoning
• Pinch of red pepper flakes
• Pinch of Hawaiian sea salt

For the Bowls:

• 1 cup dry Village Harvest Organic Protein Blend
• 1/2 cup roasted macadamia nuts
• 1 mango, peeled and sliced
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro
• 4 teaspoons sesame seeds
• 1 cucumber, thinly sliced
• Fresh lime
• Nori seaweed flakes, togarashi, or furikake, for sprinkling

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Instructions

Marinate the Ahi:

1. Place cold, cubed ahi tuna in a medium bowl. Whisk together the coconut aminos, rice vinegar, sesame oil, sesame seeds, togarashi, grated ginger, chives, salt, and red pepper flakes. Pour the sauce over the ahi and stir very well, but gently, to combine. Wrap in plastic and refrigerate the ahi for 30 minutes.

Assemble the Bowls:

1. While the ahi is chilling, cook 1 cup of the dry rice blend according to package directions.
2. Divide the rice amongst four bowls.
3. Divide the marinated ahi poke between the bowls.
4. Top the poke bowls with your desired choice of toppings, such as thinly sliced mango, avocado, cucumber, sesame seeds, fresh cilantro, and macadamia nuts. Squeeze with a wedge of fresh lime and sprinkle with either togarashi, furikake, or nori seaweed flakes. Enjoy!

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Nutrition

• Serving Size: 1 Poke bowl (recipe makes 4)
• Calories: 557
• Sugar: 2.4g
• Sodium: 267mg
• Fat: 29g
• Saturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 40.9g
• Fiber: 10g
• Protein: 40g
• Cholesterol: 48mg

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.