Spicy Thai-inspired Ahi Tuna Poke Bowl

Immerse yourself in the freshest Ahi tuna, delicately marinated in a blend of Thai spices and fiery chili. Nestled atop a bed of steamed jasmine rice, surrounded by vibrant julienned vegetables, ripe avocado, and tangy mango. Garnished with toasted sesame seeds and a drizzle of luscious spicy Sriracha mayo, this bowl is a captivating fusion of textures and tastes that will transport your taste buds to the enchanting streets of Thailand.

Thea Van Herwaarden

Recipe - Coal Harbour

Prep Time15 Minutes

Servings2

Ingredients

2 Ahi tuna steaks – cut into cubes

1 red bell pepper – sliced into thin strips or ribbons using mandolin or knife

1 medium carrot – peeled and sliced into thin strips or ribbons using mandolin or knife

1 cup shredded red cabbage

½ cucumber – diced

1 cup of sugar snap peas – cut in half

1 cup of bean sprouts

1 fresh lime – cut into wedges

1 serrano pepper – thinly sliced

Cilantro – for garnish

½ cup Thai style peanut sauce

2 tablespoons – fresh lime juice

3 Thai chilies – minced

¼ bunch of scallions – chopped

Directions

In a medium bowl, mix together peanut sauce, fresh lime juice, Thai chilies and scallions. Add cubed tuna and toss until well combined. Place in fridge and allow to marinate.
Meanwhile, prepare you rice as instructed on the packaging and prepare you vegetables.
Once rice is cooked, place on bottom of serving dish. Add all your prepared ingredients overtop of the rice. Spoon marinated tuna overtop. Finish by spooning any remaining dressing and garnish with cilantro, sliced serrano for extra heat and a wedge of lime.

15 minutes

Prep Time

0 minutes

Cook Time

Servings

Directions

In a medium bowl, mix together peanut sauce, fresh lime juice, Thai chilies and scallions. Add cubed tuna and toss until well combined. Place in fridge and allow to marinate.
Meanwhile, prepare you rice as instructed on the packaging and prepare you vegetables.
Once rice is cooked, place on bottom of serving dish. Add all your prepared ingredients overtop of the rice. Spoon marinated tuna overtop. Finish by spooning any remaining dressing and garnish with cilantro, sliced serrano for extra heat and a wedge of lime.