Tuna Poke Bowl with Caramelized Shallots and Rosé Vinaigrette

Name: Tuna Poke Bowl with Caramelized Shallots and Rosé Vinaigrette
Total time: 3000 s
Yield: 4 servings
Cuisine: American
Ingredients: 12 ounces ahi tuna, diced; 1 cup sushi rice, cooked; 6 shallots, thinly sliced; 4 tablespoons extra virgin olive oil, divided; 1 tablespoon unsalted butter; 2 cups rosé wine; 1 tablespoon rice vinegar; 1 lime, juiced; 1 tablespoon soy sauce; 1 tablespoon honey; 1 teaspoon sesame oil; 2 cups arugula; 1 cucumber, finely diced; 1 tablespoon cilantro, freshly chopped; 2 tablespoons toasted pepitas; to taste, salt and ground black pepper

HE COOKS® @hecooksco

This tuna poke bowl combines sushi-grade ahi tuna with caramelized shallots, arugula, and a refined rosé vinaigrette. Served over sushi rice with crunchy pepitas and cucumber, it is fresh, layered, and deeply satisfying.

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Ingredients

50 minues

4 servings

12 ouncesahi tuna, diced
1 cupsushi rice, cooked
6shallots, thinly sliced
4 tablespoonsextra virgin olive oil, divided
1 tablespoonunsalted butter
2 cupsrosé wine
1 tablespoonrice vinegar
1lime, juiced
1 tablespoonsoy sauce
1 tablespoonhoney
1 teaspoonsesame oil
2 cupsarugula
1cucumber, finely diced
1 tablespooncilantro, freshly chopped
2 tablespoonstoasted pepitas
to taste, salt and ground black pepper

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Steps

50 minues

1

Prepare the Rice: Prepare sticky rice according to package instructions. Keep warm and set aside.
2

Caramelize the Shallots: Heat 2 tablespoons of extra virgin olive oil and 1 tablespoon butter in a skillet over medium-low heat. Add the shallots and cook slowly, stirring often, until they are deeply golden and caramelized, 20-25 minutes. Set aside half for the garnish, and leave the rest.
3

Make the Rosé Reduction: Deglaze the pan with rosé wine. Simmer until reduced by half, 10-12 minutes. Blend the reduced wine and shallots until smooth, then strain.
4

Whisk the Vinaigrette: In a bowl, whisk the rosé-shallot reduction with 2 tablespoons extra virgin olive oil, rice vinegar, lime juice, soy sauce, honey, and sesame oil until emulsified. Season with salt and pepper.
5

Season the Tuna: In a separate bowl, gently toss the diced tuna with soy sauce and sesame oil. Keep chilled until serving.
6

Assemble and Serve: Divide the sushi rice between bowls. Top with arugula, seasoned tuna, cucumber, caramelized shallots, cilantro, and toasted pepitas. Spoon rosé vinaigrette generously over the bowls. Serve immediately.

Tips

On the tuna: Use only high-quality, sushi-grade tuna. Pop it in the freezer for 15 minutes before dicing to help it firm up. This makes dicing it into uniform pieces easier.
On the vinaigrette: Reducing the rosé with shallots builds a layered acidity that feels more refined than vinegar alone. Strain after blending so it stays silky and coats the bowl without heaviness.

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