Exquisite Gluten-Free Hawaiian Lunch: Poke Bowl & Coconut Rice with Pineapple Salsa

Allergens

Fish

Ingredients

• 1. 200g fresh Ahi tuna (diced into cubes) 2. 2 cups cooked Jasmine rice (or alternative gluten
• free rice) 3. 1/2 cup canned coconut milk 4. 1/4 cup thinly sliced green onions 5. 1/4 cup chopped cilantro 6. 1/2 cup diced pineapple 7. 1/4 cup diced red bell pepper 8. 1/4 cup diced mango 9. 1 tablespoon sesame seeds, toasted (for garnish) 10. Salt and pepper, to taste

Instructions

1. In a mixing bowl, combine the Ahi tuna, 1 tablespoon of sesame oil, soy sauce, and lemon juice. Let it marinate for 30 minutes in the refrigerator.
2. Prepare the Coconut Rice by mixing cooked Jasmine rice with coconut milk, salt, and pepper. Stir well and let it rest for about 5 7 minutes to absorb the flavors.
3. In a separate bowl, combine diced pineapple, red bell pepper, mango, green onions, and cilantro to make the Pineapple Salsa. Mix well and season with salt and pepper to taste.
4. To assemble the Poke Bowl, start by placing a bed of Coconut Rice in a shallow bowl or rice dish. Top it with marinated Ahi tuna and drizzle any remaining marinade over the fish.
5. Add a generous serving of Pineapple Salsa on top of the Poke Bowl and garnish with toasted sesame seeds for added texture.
6. Serve immediately and enjoy your sensory culinary experience!

Chef’s Insight

The combination of Ahi tuna, Coconut Rice, and Pineapple Salsa creates a harmonious balance of flavors and textures, making this recipe a true gourmet experience.

Notes

For an authentic Hawaiian experience, serve this meal with a tropical beverage like fresh coconut water or pineapple juice.