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Tuna Poke Taco Bowl with Pineapple and Pickled Cucumber

The traditional Hawaiian dish gets a Mexican twist with pineapple, avocado, yuzu-pickled cucumbers, crunchy tortillas and Hellmann’s Spicy Hatch Chile Dressing.

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Ingredients per serving

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Prepare the Ahi Tuna

Prepare the Poke Components

Prepare the Poke Bowl

Preparation

  1. Prepare the Ahi Tuna

    • Cut the tuna into 2.5 cm cubes and marinate with the Hellmann’s Spicy Hatch Chile Dressing for 10 to 15 minutes.

  2. Prepare the Poke Components

    • Deep fry the corn tortilla pieces at 180 C until golden brown. Drain and season with salt.
    • Season the cooked black rice and quinoa with the sushi vinegar and roasted sesame oil.
    • To pickle the cucumber, combine with Hellmann’s Spicy Hatch Chile Dressing, yuzu and salt and refrigerate for at least 1 hour.

  3. Prepare the Poke Bowl

    • To prepare each portion, add 145 g of the black rice and quinoa mixture to a bowl. Place 39 g pickled cucumber, 42 g pineapple, 0.5 an avocado and 90 ml marinated tuna on top in sections.
    • Drizzle with about 30 ml Hellmann’s Spicy Hatch Chile Dressing.
    • Garnish with fried tortillas, furikake and cilantro leaves.
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