Watermelon Poke Bowl

  • 4 cups

This raw fish salad is one of the best of Hawaiian cuisine. It is also rich in the omega-3 fats that are good for your brain and heart. The word “poke” comes from the Hawaiian word for “slice or cut.” 

Ingredients

    • 1/4 cup 
      low-sodium soy sauce
    • 1/4 - 1/2 cup 
      watermelon juice
    • 1 teaspoon 
      sriracha chili sauce
    • 1 teaspoon 
      sesame oil
    • 2 
      green onions, cut on the diagonal with whites and greens separated
    • 3 
      medium cloves garlic or 2 large cloves garlic, minced
    • 1/2 tablespoon 
      minced ginger root
    • 1/3 
      white onion, thinly sliced
    • 3/4 pound 
      ahi tuna, cut into 1/2 inch cubes
    • 1 
      small avocado, diced
    • 2/3 cup 
      diced watermelon
    • 1/4 teaspoon 
      sesame seeds
    • serving pickled ginger, sushi ginger or gari

Instructions

    1. In a medium bowl, mix soy sauce, watermelon juice, chili sauce, oil, the white portion of green onions, garlic, ginger root and onion. Add tuna, toss and refrigerate for 30 minutes.
    2. 10 minutes before serving, add avocado and return to refrigerator.
    3. Plate as *desired and top with watermelon and green onions, then sprinkle with sesame seeds. Serve with pickled ginger.
Notes

* Watermelon Poke Bowls can be served as individual portions over rice (seasoned with a touch of rice wine vinegar) as a main dish, in small serving bowls as an appetizer or side dish, or on a large platter for a buffet. Garnish with dried seaweed for extra Hawaiian flare.

Nutrition 

  • Serving size: 1/2 cup
  • Calories per serving: 155
  • Fat per serving: 7.2g
  • Saturated fat per serving: 1.6g
  • Cholesterol per serving: 21.5mg
  • Fiber per serving: 1.7g
  • Protein per serving: 14.7g
  • Carbohydrates per serving: 7.8g