This poke bowl is super delicious and flavorful, complete with umami-soy saltiness and citrus notes. Poke should only be made with sushi-grade tuna, which you can find at specialty stores like Whole Foods or your local fishmonger. If you can’t find yellow watermelon, use cantaloupe—that ingredient’s more about color contrast. Letting the fish and fruit “marinate” really allows the flavors to meld. Make sure the sauce gets nicely pureed so it’s super smooth—in a regular blender, that means at least a minute or two. The fruit can last overnight, but the fish shouldn’t go for more than a few hours. Serve with all the accoutrements, and customize to your heart’s content. 

Julia Levy

Gallery

Jen Causey; Food Styling: Margaret Dickey; Prop Styling Kay Clarke

Recipe Summary

active:
20 mins
total:
1 hr 20 mins
Yield:
Serves 4 (serving size: 1 cup tuna, 1 1/4 cups watermelon)
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Ingredients

Ingredient Checklist
Serving Options

Directions

Instructions Checklist
  • Place tuna cubes in a medium bowl. Place watermelon cubes in a separate medium bowl. Process ponzu sauce, vinegar, sesame oil, mirin, tahini, ginger, and chile-garlic sauce in a blender until smooth, 2 to 3 minutes. Pour half of the ponzu mixture over tuna in bowl; pour remaining mixture over watermelon in separate bowl. Cover bowls; marinate in refrigerator to desired taste, 1 to 2 hours. To serve, assemble tuna and watermelon with desired serving options in serving bowls.

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