Spice Rubbed Tuna Poke Bowl Recipe
Blood Orange-Yuzu Leche de Tigre, Avocado, Charred Pineapple, Pickled Shallots, Crispy Seaweed
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Ingredients
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Poke Bowl Ingredients
Method
Preparation Instructions
Prepare the Tuna
In a bowl, combine chili powder, cumin, salt, and black pepper. Rub the spice mixture onto the sushi-grade tuna evenly. Set aside.
Make the Leche de Tigre
In a blender, combine blood orange juice, yuzu juice, olive oil, and soy sauce. Blend until smooth. Adjust seasoning to taste.
Char the Pineapple
Heat a grill or grill pan over medium-high heat. Grill the diced pineapple until charred, about 2-3 minutes. Remove from heat and set aside.
Pickle the Shallots
In a small bowl, combine thinly sliced shallots with 1/4 cup of water and 1/4 cup of vinegar. Let sit for at least 15 minutes.
Assemble the Poke Bowl
Slice the spiced tuna into cubes. In a serving bowl, layer the tuna, charred pineapple, sliced avocado, and pickled shallots. Drizzle with leche de tigre and garnish with crispy seaweed sheets.