• Gary Corcoran

Tuna Poke Bowl

Updated: Feb 27, 2021

This is a beautiful and deliciously simple lunch or light supper.

Tuna Poke Bowl

Serves 1


1 cup seaweed salad

5 - 6 oz sushi-grade raw tuna, cubed

3 T good soy sauce like Tamari

3 T green onions, finely chopped

1 t spicy chili miso

1 t furikake

1/2 t togarashi (optional)

1 soft boiled egg

Bring a small pot of water to a boil. Using a large spoon slowly add egg to the boiling water. Poach egg for 5 1/2 - 6 minutes. Remove to a bowl of cold water. When cool enough to handle, peel egg and set aside.

Spoon salad into serving bowl.

In a small bowl, mix tuna with all the other ingredients except eggs. Stir well. Pile in center of seaweed salad.

Cut egg in half, top to bottom, being careful as yolk is soft. Place egg to one side of the bowl.

Serve and enjoy.

Note: if you don’t have spicy chili miso, furikake, or togarashi replace with 1 t sesame oil, 1 t toasted sesame seeds, a dash or two of cayenne powder, and a couple of tablespoons of finely chopped nori.

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