This Seared Yellowfin Tuna Poke Bowl is the ultimate fusion of smoky campfire cooking and clean, vibrant flavors. Instead of raw tuna like traditional poke, we lightly sear our tuna steaks to add depth and caramelization from a hot griddle, while still keeping that tender, rare center. It’s a flavor-packed, protein-rich meal that’s just as impressive on a camping trip as it is for a weeknight dinner.
Seared Yellowfin Tuna Poke Bowl
I never planned to make this dish while camping, but when life gives you thawed tuna… you make magic. What started as a freezer mishap turned into one of the best meals I’ve ever cooked outdoors.
With a super-hot flat top, some Fergolicious rub, and a fridge full of poke ingredients, we pulled off a healthy, restaurant-quality meal in the woods. The seared tuna adds BBQ character while still keeping the classic poke bowl feel.
How to Make Seared Yellowfin Tuna Poke Bowls
Prepping the Tuna Steaks
Start by preheating your griddle or flat top grill to high heat. While that’s heating, season both sides of your Yellowfin Tuna steaks with a blend of Fergolicious Luv Rub and Sasquatch BBQ Butter Toss. Let the seasoning sit and start working its magic for about 10 minutes before cooking.
Create Your Mise en Place
While the tuna is resting, prepare your poke bowl toppings. Dice and portion all your fresh ingredients—think cucumbers, avocado, mango, scallions, shredded carrots, sesame seeds, and seaweed salad. Cook sushi rice in a rice cooker using 3½ cups of water to every 2 cups of rice. Once it’s ready, stir in sushi vinegar to season and cool slightly. Set everything in small bowls so your guests can build their own bowls buffet-style.
Grilling the Tuna Steaks
Add a bit of neutral oil to the griddle and spread it out using your spatula. Carefully place the seasoned tuna steaks on the hot surface. Sear for 60–90 seconds per side, flipping to get a light crust on all sides—including the edges. Once seared, remove from heat and let the tuna rest for 5 minutes before slicing.
Assembling the Poke Bowls
Slice the tuna against the grain into thin strips. Lay out your rice base and let everyone build their own bowl with the toppings of their choice. Add tuna last for presentation, then finish with sauces like sriracha mayo, wasabi, soy sauce, or Truff sauce.
Best Beer To Pair With Seared Tuna Poke Bowls
Japanese Lager (e.g. Sapporo, Asahi)
Light and crisp, a clean match for the tuna and fresh toppings.
Hefeweizen:
Its citrusy, slightly sweet profile complements the poke bowl’s fresh, zesty ingredients.
Gose or Sour Ale:
A tart beer adds contrast to the fatty tuna and rich sauces, keeping each bite balanced.
Seared Yellowfin Tuna Poke Bowl
Equipment
- Camp Chef Pro 60x Deluxe
- Camp Chef Flat Top Griddle
- BBQ Tongs
- You Need a BBQ Cutting Board
- Yonedas Okami Chef Knife
- Rice Cooker
Ingredients
- 4 each Yellowfin Tuna Steaks other tuna like AHI will also work
- 1 each Avocado diced
- 1 each Cucumber diced
- 4 each Green Onions Diced
- 3 cups White Rice
- â…“ cup Sushi Rice Seasoning
- 2 sheets Nori diced
- ¼ cup Fergolicious Luv Rub
- ¼ cup Spiceology Sasquatch BBQ Butter Toss
- 1 tbsp Spiceology Miso Teriyaki Sriracha Seasoning
Instructions
- Preheat griddle to high heat
- Season tuna steaks with Luv Rub and Butter Toss
- Let the tuna rest for 10 minutes
- Prepare sushi rice and poke toppings
- Sear tuna on all sides (60–90 sec per side)
- Rest tuna 5 minutes, then slice against the grain
- Assemble bowls with rice, toppings, sauce, and tuna
- Serve and enjoy!
Seared Yellowfin Tuna Poke FAQs
Is it safe to eat seared tuna instead of raw?
Yes—as long as you’re not using sushi-grade tuna, it’s safest to sear it first. This recipe is designed to give you that poke bowl flavor with fully safe (and delicious) results.
Can I use a propane or charcoal grill instead of a flat top?
Absolutely. A very hot grill will also work great. Just make sure your grates are clean and oiled, and sear the tuna over direct heat for about a minute per side.
What sauces go well with tuna poke?
We recommend sriracha mayo, soy sauce, wasabi, sesame dressing, or Samurai BBQ sauce. If you’re gluten free, use tamari or coconut aminos instead of traditional soy sauce.
What temperature should tuna be cooked to?
We prefer blue rare (under 115°F internal) for poke bowls. But here’s a breakdown if you want to cook it more:
- Rare: 125°F
- Medium Rare: 130°F
- Medium: 135°F
Can this recipe be made gluten free?
Yes! Just use gluten-free soy sauce or tamari and ensure your seasonings and sauces are labeled gluten free.