Summer Harvest Tuna Poke Bowls with Peach-Lime Sauce
Last summer I had the experience of a lifetime while on board a commercial fishing boat (the Opportunaty) on the Pacific Ocean. I was in good company with the rad folks that make up the crew of Tre-Fin Tuna. We caught fish for over 12 hours and it was one of the most thrilling experiences I’ve ever had. Once I was back on land I quickly joined the Tre-Fin Tuna CSA (or rather CSF– Community Supported Fishery) and haven’t looked back. Four times a year we receive a box of fresh tuna and it’s been the best way to eat local seafood all year long. If you live in the Hood River or Portland area please check out the Tre-Fin guys. They’re the best!
Anyhow, we just picked up our most recent shipment of tuna this past week and this tasty number really hit the spot on a particularly hot evening here at the farm. I don’t typically pair my tuna with summer veggies like tomatoes and corn but DAMN!!! These poke bowls were a hit!! I marinated the tuna in the same marinade I did for the pork noodle bows I posted earlier this week and the flavors worked fabulously here. This is definitely a meal we’re going to be making until corn and tomato season is over with our fresh tuna. It’s a keeper and I hope you all enjoy it as much as we do. Cheers to the late summer bounty!
Summer Harvest Tuna Poke Bowls with Peach-Lime Sauce
Prep Time: 15 minutes Cook Time: 5 minutes Serves: 4
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 (2-inch) piece ginger, peeled and grated (about 2 teaspoons)
- 1 jalapeño pepper, thinly sliced and seeded if you like for less heat
- 1 teaspoon finely grated lime zest
- 2 ½ tablespoons fresh lime juice, plus more to taste
- 2 tablespoons fresh squeezed peach juice (use a lemon or lime juicer)
- 2 tablespoons fish sauce, plus more as needed
- 1 tablespoon honey
- pinch of sea salt
- 2 tablespoons sesame oil (make sure it's not toasted sesame oil!!!)
- ½ cup thinly sliced scallions white and pale green parts only + 2 scallions thinly sliced, white and ALL green parts
- 1 pound tuna loin (thawed if frozen) cut into 1 inch chunks
- 1 cup thinly sliced cucumbers
- 1 pint cherry tomatoes, halved
- 2 ears of corn, husked
- 1 packed cup cilantro, chopped
- Red-pepper flakes, for serving
- 2 cups cooked white rice for serving
- toasted sesame seeds for sprinkling
Preparation
- Heat the olive oil in a large skillet over medium-high heat. Add garlic, ginger and jalapeno pepper, and cook until lightly golden and fragrant, about 3 minutes. Remove from the heat and set aside.
- In a small bowl, whisk together lime zest and juice, peach juice, 2 tablespoons fish sauce, honey and a small pinch of salt. Add the reserved garlic, ginger and jalapeno mixture to the bowl and stir. Whisk in the sesame oil and the 1/2 cup scallions and pour half the mixture into a separate bowl. Set both mixtures aside.
- Add the tuna chunks to one of the bowls, tossing well. Set aside to marinate while preparing remaining ingredients.
- Add the cucumbers, remaining scallions, cherry tomatoes, corn, and herbs to the bowl with the remaining sauce and toss well to combine. Taste and add more fish sauce, lime juice or both. Sprinkle with red-pepper flakes.
- Divide cooked rice between bowls and top with the tuna and veggies. Taste for seasonings and adjust as needed. Sprinkle with sesame seeds and enjoy
Notes
Use this recipe as a guide and adjust measurements and ingredients as necessary
Hi,
Do sear the tuna?
Nope. It’s raw. Enjoy!
Great thanks, looking forward to cook this tomorrow! I work on a farm and the harvest is abundant as your recipes are inspiring. THANK YOU!