Tuna and toasted sesame poke bowl


  • 3 cups cooked brown rice
  • 2 cups Kale, washed and shredded
  • 2 Tablespoon tamari (gluten-free soy)
  • 1 teaspoon toasted sesame seeds
  • 1 orange juice and zest (
  • 1 lb Tuna steak (Sashimi Grade)
  • 2 green onions finely sliced
  • 1 Lebanese cucumber cut into 1cm cubes
  • 1 cup soybeans
  • 1/3 cup toasted sesame dressing  (recipe below)
  • ½ cup crispy shallots (gluten free)
  • ¼ teaspoon chili flakes


Only the freshest of fish when making poke… it will mean the difference between a good bowl and an amazing experience

The recipe below for toasted sesame dressing will keep up to a week in an airtight container, refrigerated.

Pre heat the Crux griddle to high heat

Brush tuna steak with a little oil and place onto hot griddle for 20 – 30 seconds on either side, time will vary depending on thickness of tuna and how well you like it cooked,  remove from heat and cut into cubes

In a large bowl, mix the brown rice, kale, tamari, sesame, orange juice and zest and set aside.

In another bowl, mix together the tuna, green onions, cucumber, soybeans and toasted sesame dressing!

Dived the seasoned the rice and kale between four bowls, top with evenly portioned tuna salad. Top with fried shallots and a few chili flakes

Toasted sesame dressing

  • ¼ cup sesame seeds
  • 2 tablespoons rice wine vinegar
  • ½ cup vegetable oil
  • ¼  cup water
  • 2 tablespoons Mirin
  • ½ teaspoons finely chopped fresh ginger
  • Juice and zest of 1 small lime
  • 1 tablespoon sesame oil


Blend all ingredients to a smooth consistency