This seared tuna poke bowl has become my little midweek indulgence. I remember the first time I made it at home — I was nervous about handling sushi-grade tuna, but once I gave it a quick sear and sliced into that ruby-red center, I felt like I’d brought a bit of a sushi bar right into my kitchen.
What makes this bowl so satisfying is the balance of textures and flavors: the soft, slightly tangy cilantro-lime rice, the bright and juicy pineapple salsa, the creamy avocado, and that drizzle of spicy mayo tying it all together. It’s fresh, light, and filling without feeling heavy. Perfect for lunch after a busy morning or a weeknight dinner that feels special without being complicated.
Ingredients That Make This Bowl Shine
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Ahi Tuna Steaks – Look for sushi-grade yellowfin or bigeye tuna. I’ve had luck finding it frozen at my local grocery store — thaw it overnight in the fridge and you’re set.
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Marinade – Soy sauce, lime juice, and mustard sound simple, but they add this savory-tangy layer that makes the tuna taste restaurant-quality.
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Pineapple Salsa – Sweet pineapple, a touch of heat from jalapeño, and lime for brightness — it’s summer in a bowl.
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Spicy Mayo – I like to make my own with yogurt, mayo, and sriracha, but I won’t judge if you keep it easy with store-bought.
Easy Swaps and Fun Variations
Over time, I’ve experimented with this recipe, and here are some combinations that worked really well:
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Switch the Protein – Try grilled shrimp, pan-seared salmon, or even crispy tofu for a vegetarian option.
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Change the Salsa – Mango works beautifully if pineapple isn’t your thing. For a crunchier vibe, toss in diced cucumber with the fruit.
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Different Base Options – Sushi rice gives that classic poke bowl feel, but I’ve made it with coconut rice, brown rice, and even cauliflower rice when I wanted something lighter.
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Dairy-Free Sauce – Use vegan mayo and coconut yogurt — you won’t miss the dairy at all.
Step-by-Step: How I Make It
Step 1: Start with the Rice
I always prep my cilantro-lime rice first so it has time to fluff up while I handle the tuna and other toppings. If you’re in a rush, plain white rice or leftover rice from the fridge works just fine.
Step 2: Marinate the Tuna
Mix up the soy sauce, lime, and mustard, pour it over the tuna in a bag or container, and let it chill for at least 30 minutes. This is when I usually start chopping my veggies and mixing up the salsa.
Step 3: Quick Sear
Get your skillet nice and hot, add the tuna, and sear for just 30 seconds to 2 minutes per side. The center should still be that gorgeous pink-red color. Let it rest before slicing thinly — it makes the presentation so much prettier.
Step 4: Make the Sauce
Whisk together yogurt, mayo, and sriracha. I always double this batch because it’s incredible drizzled over eggs, sandwiches, or roasted veggies the next day.
Step 5: Mix Up the Pineapple Salsa
Fresh pineapple, a bit of jalapeño, diced onion, and a squeeze of lime — it’s so refreshing and adds that sweet-spicy kick to the bowl.
Step 6: Assemble Your Bowl
Rice at the bottom, colorful veggies around the edges, tuna slices fanned on top, a spoonful of salsa in the center, and that creamy sauce drizzled over everything. Every time I assemble one, it feels like a mini piece of edible art.
Tips That Make a Difference
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Work in the order of the recipe to stay organized — it really helps things flow.
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Don’t fuss about cleaning utensils between steps; everything ends up in the same bowl.
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Chill your bowls for a few minutes before assembling if you want that restaurant-style cold poke feel.
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Make extra sauce — trust me, you’ll want it for lunch tomorrow.
Make-Ahead and Storage
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Prep Ahead: Chop your veggies and mix the salsa in the morning or even the night before. Store them in airtight containers in the fridge.
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Storing Leftovers: Leftover tuna is best eaten the same day, but the rice, salsa, and sauce keep well in the fridge for up to 2 days. I often make a second bowl for lunch the next day using shrimp or tofu instead of the tuna.
Serving Ideas
This bowl is satisfying on its own, but sometimes I pair it with:
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A light miso soup on cooler days
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Edamame tossed with sea salt for extra protein
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A crisp cucumber salad when I want more crunch
Common Questions
Can I use frozen tuna?
Yes, as long as it’s labeled sushi-grade. Thaw it in the fridge overnight and pat it dry before marinating.
Is it safe to eat seared tuna?
With sushi-grade tuna and proper handling, yes. Always keep it cold until ready to sear.
Can I make this without rice?
Absolutely — try it over greens for a poke-style salad that’s light and refreshing.
Seared Tuna Poke Bowl
Fresh, vibrant, and packed with flavor, this Seared Tuna Poke Bowl is the perfect balance of tender ahi tuna, tangy pineapple salsa, and a creamy, spicy sauce — all layered over a bed of cilantro lime rice.
Ingredients
For the Ahi Tuna
- 2 ahi tuna steaks (fresh or thawed if frozen)
- 2 limes, juiced
- 1 tablespoon soy sauce (or coconut aminos for gluten-free)
- 2 teaspoons Dijon mustard
- 1 tablespoon sesame seeds
- 1 tablespoon sesame oil
For the Pineapple Salsa
- 1 cup pineapple, diced
- ¼ cup red onion, diced
- ½ small jalapeño, minced
- 1 tablespoon cilantro, chopped
- ½ lime, juiced
- ½ tablespoon chile lime seasoning
For the Sauce
- ¼ cup plain Greek yogurt
- ¼ cup light mayo
- 2 teaspoons ketchup
- 1 teaspoon rice vinegar
- 1 teaspoon sriracha
- ½ teaspoon soy sauce (or coconut aminos for gluten-free)
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
For the Bowl
- 2 cups cilantro lime rice
- ⅔ cup cucumber, diced
- ⅔ cup red bell pepper, diced
- ½ avocado, sliced or diced
- 1 tablespoon green onion, chopped
Instructions
- Prepare the Rice:- Make a batch of cilantro lime rice and keep it warm while you prep the toppings.
- Marinate the Tuna:- In a small bowl, whisk together lime juice, soy sauce, and Dijon mustard. Pour the marinade into a resealable bag with the tuna steaks, making sure they’re coated evenly. Refrigerate for at least 30 minutes to let the flavors soak in.
- Sear the Tuna:- Heat sesame oil in a cast-iron skillet over medium-high heat. Remove the tuna from the marinade, sprinkle with sesame seeds, and carefully place it in the hot pan. Sear for 30 seconds to 2 minutes per side, depending on your desired doneness. Let the tuna rest for a couple of minutes, then slice thinly.
- Mix the Sauce:- Whisk together yogurt, mayo, ketchup, rice vinegar, sriracha, soy sauce, paprika, and garlic powder in a small bowl until smooth. Set aside.
- Make the Pineapple Salsa:- Combine diced pineapple, red onion, jalapeño, cilantro, lime juice, and chile lime seasoning in a bowl. Stir gently and set aside.
- Assemble the Bowl:- Divide the cilantro lime rice between two bowls. Top with cucumber, red bell pepper, avocado, pineapple salsa, and slices of seared tuna. Drizzle with the spicy sauce, garnish with extra cilantro or sesame seeds if you like, and enjoy!
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 839Total Fat 25gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 19gCholesterol 73mgSodium 2087mgCarbohydrates 104gFiber 10gSugar 20gProtein 55g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This seared tuna poke bowl has become one of those recipes I make on repeat. It’s quick, colorful, and feels just a little bit special without being fussy. Whether you’re making it for a weekday dinner or serving it at a casual get-together, it’s the kind of meal that makes everyone stop and say, “Wow, this is good.”
