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Watermelon Poke Bowl

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Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 10 minutes
This raw fish salad is a favourite recipe inspired from 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 “to slice or cut”.

Ingredients:

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.
Nutrition Facts
Watermelon Poke Bowl
Amount Per Serving
Calories 294 Calories from Fat 83
% Daily Value*
Total Fat 9.2g 14%
Saturated Fat 1.4g 7%
Cholesterol 33mg 11%
Sodium 708mg 30%
Total Carbohydrates 11.4g 4%
Sugars 4.2g
Protein 24.1g 48%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & 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.

Recipe provided by Industry Partner, The National Watermelon Promotion Board

Watermelon Promotion Board Logo

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