Not every seafood dinner has to be hot, heavy, or feel like a whole production. Some nights, something fresh just sounds better.
If you’ve been wanting a fun and easy tuna poke bowl recipe you can actually pull off at home, this is a good one to keep around. The tuna is quickly seared so it still feels like dinner, and the cucumber, avocado, and crunchy macadamia nuts give the bowl enough texture to keep it interesting.
It’s especially good on a warm evening, or on nights when you want something that feels lighter but still filling. Tuna is also naturally high in protein, so this is one of those meals that feels fresh without leaving you hungry an hour later.
Karen Ellis is a retired school counselor based in Naples, Florida, who contributed this recipe. She likes meals like this on warm nights when she doesn’t want anything too heavy but still wants dinner to feel like dinner.
What makes this bowl so good
A lot of bowls look good but end up tasting a little flat. This one has enough going on to keep it from falling into that category. The tuna gives it richness, the cucumber keeps things crisp, and the avocado softens everything out. The ponzu and sweet chili sauce bring in flavor without making the bowl feel overly sauced, and the macadamia nuts add a little crunch that makes it feel more finished.
I’d also add a scoop of jasmine rice or sushi rice underneath, especially if you want it to feel more like a full dinner and less like a light lunch.
The Recipe
What you’ll need
- 4 fresh tuna steaks (about 4 ounces each, 1 inch thick)
- 3 tablespoons sesame oil, divided
- 1/2 seedless cucumber, cut into chunks
- 1/3 cup macadamia nuts, chopped
- 1/3 cup ponzu sauce
- 2 tablespoons sweet chili sauce
- 8 green onions, sliced and divided
- 1 ripe Hass avocado, sliced or cubed
- Cooked jasmine or sushi rice, optional but recommended
Servings: 4
How to make it
Heat a grill pan or skillet over medium-high heat.
Brush the tuna with 1 tablespoon sesame oil and sear for about 1 to 2 minutes per side, depending on how rare you like it. Let it cool slightly, then cut it into bite-size cubes.
In a large bowl, stir together the ponzu sauce, sweet chili sauce, and remaining sesame oil. Add the tuna cubes, cucumber, chopped macadamia nuts, and most of the green onions. Toss gently to coat.
Divide into bowls and top with avocado and the remaining green onions. If you’re using rice, spoon that into the bowls first and build everything over the top.
Keep in mind
The biggest thing here is not overcooking the tuna. You want the outside lightly seared and the center still tender. That’s what keeps the bowl from feeling dry.
Also, use the freshest tuna you can find, especially for a dish like this where the fish is front and center. If you’re ever unsure about selecting and handling seafood at home, the FDA seafood safety guide is worth keeping around.
What to serve with it
This can easily stand on its own, especially if you serve it over rice.
If you want to add something:
- edamame
- seaweed salad
- sliced mango
- pickled vegetables
- miso soup
But honestly, you don’t need much. It’s fresh, filling, and easy enough to make again without needing to talk yourself into it first. That’s usually what makes a recipe worth saving.
For more seafood recipe ideas, visit our Seafood Recipes section.
Karen Ellis is a retired school counselor based in Naples, Florida who contributed this recipe.
