Haitian-Inspired Tuna Poke Bowl

Ingredients

In this Haitian-inspired version of the poke bowl, we incorporate traditional Haitian spices and ingredients to infuse the dish with a distinct Caribbean flavor. The marinade for the tuna includes Haitian spices such as pikliz (a spicy pickled vegetable condiment), epis (a flavorful Haitian seasoning blend), and a hint of Scotch bonnet pepper for a touch of heat. The toppings also feature tropical fruits commonly found in Haiti, such as mango and pineapple, adding a burst of sweetness to the dish. We alse have the original recipe for Poke, so you can check it out.

• 500g (1.1 lb) sushi-grade tuna, cubed 500g (1.1 lb) sushi-grade tuna, cubed
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon pikliz (Haitian pickled vegetables) 1 tablespoon pikliz (Haitian pickled vegetables)
• 1 tablespoon epis (Haitian seasoning blend) 1 tablespoon epis (Haitian seasoning blend)
• 1/4 teaspoon Scotch bonnet pepper, finely chopped (optional for heat) 1/4 teaspoon Scotch bonnet pepper, finely chopped (optional for heat)
• 2 cups cooked jasmine rice 2 cups cooked jasmine rice
• 1 ripe mango, diced 1 ripe mango, diced
• 1 cup pineapple chunks 1 cup pineapple chunks
• 1 avocado, sliced 1 avocado, sliced
• 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh cilantro
• 1 tablespoon sesame seeds 1 tablespoon sesame seeds
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 25g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the cubed tuna, lime juice, minced garlic, pikliz, epis, and Scotch bonnet pepper (if using). Mix well to ensure the tuna is evenly coated. Marinate in the refrigerator for at least 30 minutes.
2. 2.
   In the meantime, prepare the jasmine rice according to package instructions.
3. 3.
   Once the tuna has marinated, remove it from the refrigerator and season with salt to taste.
4. 4.
   To assemble the poke bowl, divide the cooked jasmine rice among serving bowls. Top with the marinated tuna.
5. 5.
   Arrange the diced mango, pineapple chunks, avocado slices, and chopped cilantro around the tuna.
6. 6.
   Sprinkle sesame seeds over the poke bowls for added crunch and visual appeal.
7. 7.
   Serve the Haitian-inspired tuna poke bowls immediately and enjoy!

Treat your ingredients with care...

• Tuna — Ensure you use sushi-grade tuna for the best quality and flavor.
• Pikliz — If pikliz is not available, you can substitute with pickled jalapenos or a mix of pickled vegetables.
• Epis — If epis is not available, you can make a simple substitute by combining garlic, onion, bell peppers, parsley, thyme, and vinegar in a blender.

Tips & Tricks

• For an extra kick of heat, add a few drops of Scotch bonnet hot sauce to the marinade.
• Customize your poke bowl by adding additional toppings such as sliced cucumbers, shredded carrots, or pickled red onions.
• If you prefer a spicier poke bowl, increase the amount of Scotch bonnet pepper in the marinade.
• Make sure to use ripe, but firm, mango and avocado for the best texture and flavor.
• To enhance the presentation, garnish the poke bowl with a sprig of fresh mint or a lime wedge.

Serving advice

Serve the Haitian-inspired tuna poke bowl as a main course for a light and refreshing lunch or dinner. It can also be served as an appetizer or part of a vibrant buffet spread.

Presentation advice

To create an eye-catching presentation, arrange the toppings in a visually appealing manner around the marinated tuna. Use vibrant colors and garnish with fresh herbs for an added pop of freshness.