Healthy Tuna Poke Bowl
Quinoa Rice

A vibrant and nutritious tuna poke bowl featuring mixed quinoa rice, creamy avocado, blanched okra, cherry tomatoes, and a homemade mustard vinaigrette.

Ingredients

• 1/2 cup white rice
• 1/2 cup quinoa
• 1 can tuna
• 2 tbsp mayonnaise
• 1/4 tsp black pepper
• 1/2 avocado
• 5 cherry tomatoes
• 4 pods okra
• 1/4 cup sweet corn
• 1 pasteurized egg
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp white sesame seeds
• 1 tsp mustard
• 1 tsp soy sauce
• 1 tsp honey
• a pinch salt

Instructions

1. 1Prepare the rice and quinoa

   

   Pour the white rice and quinoa into the rice cooker pot. This blend will serve as the healthy base for your dish.

   Tip: Rinse the rice and quinoa thoroughly before cooking to remove excess starch and any bitterness from the quinoa.
2. 2Halve the cherry tomatoes

   

   Place the washed cherry tomatoes on a cutting board and carefully slice each one in half. These will add a fresh, juicy element to the bowl.

   Tip: Using a serrated knife makes slicing through the delicate tomato skin much easier without squishing the fruit.
3. 3Slice the okra

   

   Trim the tough ends off the fresh okra pods, then slice them crosswise into small, even rounds.

   Tip: Ensure your cutting board and knife are completely dry to help minimize the okras natural stickiness while chopping.
4. 4Slice the avocado

   

   Take a peeled avocado half and cut it into even slices on your cutting board. This will add a smooth, creamy texture to the final dish.

   Tip: If you are only using half an avocado, storing the remaining half in salt water in the fridge helps prevent it from turning brown.
5. 5Mix the tuna

   

   Open a can of tuna and pour it into a glass measuring cup with a strainer to drain the liquid. Mix the tuna thoroughly with mayonnaise and black pepper to create the main protein component for the bowl.

   Tip: Drain the liquid completely from the canned tuna so the mayonnaise mixture doesnt become watery.
6. 6Blanch the okra

   

   Bring a pot of water to a rolling boil and add a pinch of salt. Drop in the sliced okra and blanch it for about a minute and a half until slightly tender but still vibrant.

   Tip: Adding salt to the boiling water enhances the flavor of the okra and helps it retain its bright green color.
7. 7Prepare a poached egg for the microwave

   

   Crack a pasteurized egg into a small white bowl, cover it completely with purified water, and carefully pierce the yolk. Microwave in short 20-second bursts, checking frequently to ensure the yolk stays soft and doesnt overcook.

   Tip: Always pierce the egg yolk when microwaving in water to prevent it from exploding.
8. 8Plate the quinoa rice base

   

   Spoon the freshly cooked quinoa and rice mixture into a large white serving bowl to form the foundational grain base for the poke bowl.

   Tip: Fluff the rice and quinoa mixture gently with a fork before plating to keep it light and separated.
9. 9Assemble the main ingredients

   

   Arrange the prepared ingredients, including the seasoned tuna, halved cherry tomatoes, sliced avocado, sweet corn, and blanched okra, neatly over the bed of quinoa rice.

   Tip: Group each ingredient in distinct sections across the bowl for a vibrant, professional presentation.
10. 10Mix the homemade dressing

    

    Combine olive oil, balsamic vinegar, white sesame seeds, mustard, soy sauce, and a spoonful of honey in a small glass pitcher, then stir thoroughly until well blended.

    Tip: Whisk or stir the dressing vigorously so the oil and vinegar emulsify properly before pouring.

Storage & Reheating

Burn It Off

Frequently Asked Questions