Pineapple Tuna Poke Bowl
A fresh sushi-style bowl that pairs tuna with the sweet acidity of Del Monte® pineapple chunks on top of a wholesome combination of vegetables and rice noodles.
Yield 10 Servings (3 oz of tuna each)
| Ingredient | Measure |
|---|---|
| Del Monte® Pineapple Chunks | 10 cups |
| Rice Noodles, cooked and chilled | 7 cups |
| Canola Oil | 1 Tbsp |
| Toasted Sesame Oil | 1/2 tsp |
| Furikake Seasoning | 1 Tbsp |
| Tuna, sashimi grade | 2 lbs |
| Chili Crisp Oil | 1/4 cup |
| Avocado | 2 each |
| Cucumber, thin slices | 50 slices |
| Carrot, thin sliced with a peeler | 4 each, large |
| Red Bell Pepper, 1/2" dice | 1 1/4 cups |
| Edamame, shelled, boiled and chilled | 2 1/2 cups |
| Spicy Kewpie Mayonnaise (Srarcha Mayo) | 2/3 cup |
| Pickled Ginger, garnish | 1/4 cup |
| Soy Sauce, gluten free, garnish | 1/4 cup |
| Scallion Tops, thin sliced | 2 Tbsp |
TIP
A pound of Asian rice noodles will yield 7 cups of cooked product.
If you don’t stock Furikake, it is a combination of toasted white and black sesame seeds, sugar, salt, dried bonito flakes and finely crushed Nori.
For a “grab ‘n go” Café setting, these can be built, covered and held refrigerated for up to a day.
If you brush sliced avocado with a 50:50 mixture of lime juice and water, it will help avoid discoloration.
Directions:
- Drain pineapple and reserve juice to mix with Chili Crisp Oil.
- Toss rice noodles with Furikake, canola and sesame oils. Hold refrigerated for service.
- Cut tuna into ½” pieces. In a bowl whisk chili crisp oil with pineapple juice. Add tuna and toss to coat well. Hold refrigerated for service.
- Cut 1/6th wedges to the pit of the avocado. Remove the skin from each wedge and cut into 4 slices. Cover and refrigerate for service.
- For each serving, plate ¾ cup of seasoned noodles in the center of the serving bowl.
- Portion ½ cup of seasoned tuna over half the noodles.
- Going around the bowl counterclockwise, place the slices of avocado to the right of the tuna.
- Next plate 5 slices of cucumber, 1/3 cup thin sliced carrot, 2 tablespoons red bell pepper, and ¼ cup edamame,
- Place 1/3 cup drained pineapple chunks in the center next to the tuna.
- Garnish the tuna with 1 teaspoon pickled ginger.
- Drizzle entire bowl with 1 tablespoon spicy mayo, dash the entire plate with a teaspoon of soy sauce and sprinkle with a heaping ½ teaspoon scallions. Serve immediately or package for takeout.
- Drain pineapple and reserve juice to mix with Chili Crisp Oil.
- Toss rice noodles with Furikake, canola and sesame oils. Hold refrigerated for service.
- Cut tuna into ½” pieces. In a bowl whisk chili crisp oil with pineapple juice. Add tuna and toss to coat well. Hold refrigerated for service.
- Cut 1/6th wedges to the pit of the avocado. Remove the skin from each wedge and cut into 4 slices. Cover and refrigerate for service.
- For each serving, plate ¾ cup of seasoned noodles in the center of the serving bowl.
- Portion ½ cup of seasoned tuna over half the noodles.
- Going around the bowl counterclockwise, place the slices of avocado to the right of the tuna.
- Next plate 5 slices of cucumber, 1/3 cup thin sliced carrot, 2 tablespoons red bell pepper, and ¼ cup edamame,
- Place 1/3 cup drained pineapple chunks in the center next to the tuna.
- Garnish the tuna with 1 teaspoon pickled ginger.
- Drizzle entire bowl with 1 tablespoon spicy mayo, dash the entire plate with a teaspoon of soy sauce and sprinkle with a heaping ½ teaspoon scallions. Serve immediately or package for takeout.
