Tuna Poke Bowl with Pineapple & Cucumber

Name: Tuna Poke Bowl with Pineapple & Cucumber
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1/2 English cucumber, diced; 1/2 cup (125 mL) Hellmann's® Hatch Chili Dressing, divided; 1 1/2 Tbsp. (22 mL) orange juice or yuzu juice; 12 ounces (350 g) raw ahi tuna, cut into chunks; 3 cups (750 mL) cooked rice, (preferably black rice); 1 cup (250 mL) cooked red quinoa; 3 Tbsp. (45 mL) rice wine vinegar; 1 tsp. (5 mL) dark sesame oil; 1 cup (250 mL) diced fresh pineapple; 1 avocado, diced

Looking for something delicious to eat? Our Hellmann’s tuna poke bowl with pineapple and pickled cucumber is an amazing idea for today!

NUTRITIONAL FACTS

Servings4

Value

Amount per Serving	Value
Energy (kcal)	580.0
Protein (g)	28.0 g
Carbohydrates (g)	60.0 g
Sugar (g)	9.0 g
Fat (g)	25.0 g
Fibre	6.0 g
Calcium	51.0 mg
Sodium(mg)	440.0 mg
Saturated Fat (g)	4.0 g
Trans Fat (g)	0.0 g
Cholesterol (mg)	35.0 mg
Iron	4.0 mg
Potassium	867.0 mg
Vitamin B12

4 People

Servings
15 Mins

Prep Time
0 Mins

Cooking Time
15 Mins

Ready In

1/2 English cucumber, diced
1/2 cup (125 mL) Hellmann's® Hatch Chili Dressing, divided
1 1/2 Tbsp. (22 mL) orange juice or yuzu juice
12 ounces (350 g) raw ahi tuna, cut into chunks
3 cups (750 mL) cooked rice, (preferably black rice)
1 cup (250 mL) cooked red quinoa
3 Tbsp. (45 mL) rice wine vinegar
1 tsp. (5 mL) dark sesame oil
1 cup (250 mL) diced fresh pineapple
1 avocado, diced

MADE WITH

Combine cucumber, 2 Tbsp. (30mL) Hellmann's® Hatch Chili Dressing and orange juice in bowl. Let stand at room temperature, tossing occasionally, 30 minutes.
Meanwhile, toss tuna with 2 Tbsp. (30 mL) Dressing. Cover and refrigerate 30 minutes. Toss rice and quinoa with vinegar and sesame oil.
Spoon rice mixture evenly into 4 bowls. Evenly top with cucumber, tuna, pineapple and avocado. Drizzle with remaining dressing. Garnish, if desired, with cilantro leaves, furikake (Japanese rice seasoning) and fried tortilla strips.*