Seared Tuna Poke Bowls

sesame tuna, cucumber, avocado, carrots, edamame, jasmine rice

1713 Past Meals

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 747 | Category: Pescatarian | Allergens: Contains Fish (Tuna), Soy (Edamame + Soy Sauce) + Gluten (Soy Sauce) | Excellent Source of: Fiber, Iron, Protein, Vitamin A, Vitamin C | Good Source of: Calcium, Potassium


  • - Chef's Knife
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Medium Bowl
  • - Medium Saucepan with Lid
  • - Nonstick skillet
  • - Tongs
  • - Whisk

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Vegetable Oil

What We Send:

  • - Avocado
  • - Brown Sugar
  • - Cucumber
  • - Edamame
  • - Jasmine Rice
  • - Red Wine Vinegar
  • - Scallions
  • - Sesame Oil
  • - Sesame Seeds
  • - Shredded Carrots
  • - Soy Sauce
  • - Tuna Pieces

Wine Pairings by @grapefriend

Pop a light, strawberry Pinot Noir rosé.

Beer Pairings

A Pilsner is the perfect pair for tuna.

TK Table Talk:

If you could choose one book as a mandatory read for all high school students, which book would you choose?

What To Do:

Seared Tuna Poke Bowls - Step 1

1. Cook Rice: In a medium saucepan over high heat, bring 1¼ cups water and ¼ teaspoon salt to a boil. Stir in rice and return to a boil. Reduce heat to low, cover and simmer 15 minutes. Turn off heat and let stand, covered, for 5 minutes.

Seared Tuna Poke Bowls - Step 2

2. Sear Tuna: Heat 1 teaspoon vegetable oil in a nonstick skillet. Sprinkle tuna with salt and pepper. Sear 30 seconds to 1 minute on each side. Remove from pan and set aside.

3. Prep Ingredients: Slice avocado and dice cucumber.

Seared Tuna Poke Bowls - Step 3

4. Make Dressing: Whisk together sesame oil, soy sauce, vinegar, and brown sugar in a medium bowl.

Seared Tuna Poke Bowls - Step 4

5. Finish Tuna Poke: Cut tuna into bite-sized pieces. Add to dressing. Add cucumber and sesame seeds. Toss gently to combine.

To Serve: Divide rice evenly between two bowls. Top with tuna poke mixture, carrots, scallions, edamame, and avocado.

Pro Tip:

Sprinkle with seaweed flakes and serve with wasabi paste to make this an authentic Hawaiian poke bowl.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #TerrasKitchen.