Seared Tuna Poke Bowl

Seared Tuna Poke Bowl

Aloha! I've been building up to this moment and it's finally here the Tiki special!

Looking for something traditional to recreate, Poke Bowls kept popping up
in my search which was to my surprise as I very much mistakenly thought they were Japanese There is certainly cultural cross which is the great thing I love about food it brings people from different backgrounds together to eat, celebrate and try something new.

I've kept mine relatively simple but you can add all sorts like seaweed, edamame, salmon, tomatoes even pineapple to make it a little more Hawaiian.


Prep Time: 1+ can be scaled up to serve more
Cook Time: Less than 30 mins
Skill level: 1
Heat level: 0 Add as required


250g sushi rice or sticky rice should be sufficient
1 tbsp rice wine vinegar


1 tsp white miso
2 tsp soy sauce
1 tsp sesame oil
1⁄2 tsp mirin
1 ginger peeled and grated
1 tsp agave syrup or honey
1 lemon (juice)
1 tsp black pepper

Fish and finish

1 sushi grade tuna steak (can be sourced online, supermarket is fine to use also
but must not be eaten raw so cook as instructed.)

1 large avocado, thinly sliced (add a squeeze of lemon to prevent it going brown.)
Fresh or pickled cucumber (steep in warm water some rice vinegar and a large pinch of salt until ready to plate.)
1 bag of carrot and mixed leaf salad
1/2 spring onion, sliced
Sesame seeds, black and white
Sprinkling of black pepper and shop bought crispy onions


Top tips:

Get your rice cooking or steaming and then get the rest of your ingredients together to create your bowl. For the rice follow the packet instructions or cheat and buy ready cooked it's totally fine rice can be a tricky beast.


1. To make the sauce, start by mixing together the white miso paste, soy sauce, sesame oil, mirin, agave, lemon juice, ginger and black pepper. Mix until smooth and runny set aside and get the tuna on.


2. Oil with a little sesame then place into a medium hot pan, cook on one side flip and repeat.

FISH TIP: The trick for tuna steak is cook on one side until you see a line of cooked colour creeping up the side of the tuna. When it gets about halfway up flip it. Watch the other side and when the two lines meet in the middle sear the edges lightly wrap in foil and rest it.

3. Once the rice has cooked pour in tbsp of rice wine vinegar and stir through. Place rice in your bowl and start adding all the different finishing touches.

4. Firstly, the tuna sliced into strips, then the avocado, pickled cucumber, salad, sprinkle with the spring onions, sesame seeds, some crispy onions for extra texture, top with your sauce and serve.

Add some spicy aioli or sriracha for a little extra heat.

Rum Pairings

This month's boxes have two perfect rums to complement and you can source an array of tiki-based rums perfect for making some delicious cocktails.

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David Scotland

Ever since I was a child I have felt at home in the kitchen it has been an important part of my life and is an important part of Caribbean family life's. For generations and for people from all corners of the world it is a source of socialising and bonding with family and friends, It is never just about great flavour and food though but also great memories, music, friendship, love, laughter and culture... it all gets cooked up.

You don't need to be the best cook in the world to feel good in the kitchen. I've created and used recipes and ingredients that are accessible enough you can re-create them at home with minimal fuss and maximum flavour whilst creating your own memories as you do.

David Scotland