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Ahi Tuna Poke Bowls with Grilled Corn Slaw & Mango

Ahi tuna poke bowls - fresh tuna marinated in a sweet soy ginger dressing, and served with a spicy grilled corn slaw, mango, edamame beans and avocado. 

Servings: 4
Ingredients
Shoyu Ahi Tuna
  • 400-500 g very fresh ahi (yellowfin) tuna - sashimi grade
  • 3 tablespoons shoyu sauce (soy sauce)
  • 1 tablespoon kecap manis (sweet soy sauce)
  • 1 teaspoon sesame oil
  • 1 teaspoon finely grated fresh ginger
  • 1 clove garlic , crushed
  • 1 teaspoon red chilli flakes
  • 1 large ripe avocado
Grilled corn slaw:
  • 300-400 g green cabbage , thinly sliced
  • 1/2 small red onion (~80g), sliced
  • 1/3 cup white vinegar (combined with 2/3 cup water)
  • 2 fresh cobs corn , husked
  • 1/3 cup chopped coriander
  • 30 g Japanese mayonnaise
  • 1 tablespoon roasted sesame sauce (Kewpie, usually)
  • 1 tablespoon lemon juice
  • 1-2 teaspoons sriracha sauce , to taste
To serve:
  • 200 g edamame beans (defrosted if frozen)
  • 1 large mango , chopped into chunks
  • 1 lebanese cucumber , sliced
  • furikake seasoning (sub toasted sesame seeds if you don’t have any)
  • white, brown or black rice, cooked
Instructions
Shoyu tuna
  1. Combine the shoyu sauce, kecap manis, sesame oil, ginger, garlic and red chilli flakes in a bowl. Chop the tuna into cubes and add to the sauce, stirring to thoroughly coat. Refrigerate for at least at an hour.

  2. Put your rice on to cook. 

Grilled Corn Slaw

  1. Combine the green cabbage and red onion in a large bowl. Bring the white vinegar and water to a simmer in a small pot, and then pour over the green cabbage mix. Leave for 15-20 minutes while you prep the other ingredients.

  2. Brush the corn with olive oil. On a barbecue grill plate or grill pan, cook the corn for 8-10 minutes, turning every few minutes, until browned and starting to char in spots. Leave to cool slightly and then cut the corn kernels off the cobs. (If you don’t have a grill, an alternative is to cut the raw corn off the cobs and sauté in a hot pan with olive oil).

  3. Make the dressing by whisking together the mayonnaise, sesame sauce, lemon juice and sriracha.
  4. Transfer the cabbage mix to a colander and rinse under cold water. Shake as much water out as you can, then leave to drip dry for a few more minutes. Combine the cabbage with the corn, & coriander then toss the dressing through.
To serve
  1. Prep the remaining ingredients: edamame beans defrosted, mango chopped, cucumber sliced.
  2. Chop the avocado and stir through the shoyu tuna mix.
  3. Serve up bowls with a base of rice, a heap of corn slaw, tuna, edamame, mango, cucumber and top with furikake seasoning.
Recipe Notes
  • Find the freshest tuna you can. I know in other countries often it’s specifically labelled sashimi grade. In NZ just ask the fish monger if it would be suitable for sashimi - I got mine from Farro, where it was fresh that morning. You can also sub in sashimi grade salmon if that’s easier to find.
  • Shoyu sauce is Japanese soy sauce - less salty and strong than other soy sauces.
  • If you don’t have a grill pan or barbecue grill to cook the corn, an alternative is to cut the raw corn kernels off the cobs and sauté in a hot pan with olive oil until brown in places.
  • Japanese mayonnaise, sriracha and kewpie roasted sesame dressing are available in most NZ supermarkets.
  • Edamame beans are often found in the frozen section by the peas - just make sure to buy podded beans so you don’t have to pod them all!
  • Furikake can be found in NZ at Asian markets or specialty food stores like Farro.