Grapefruit & Ahi Tuna Poke Bowl crop

Grapefruit & Ahi Tuna Poke Bowl

Vanilla Bean Pancakes with Grapefruit Syrup

Prep: 25 min


Cook: n/a

Vanilla Bean Pancakes with Grapefruit Syrup

Ready In:


Servings: 4


  • 1 garlic clove, minced
  • 2 tablespoons juice from 1 Winter Sweetz grapefruit
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 1 pound sushi-grade ahi tuna, cut into 1/2-inch cubes
  • 3 tablespoons mayonnaise
  • 1 tablespoon sriracha
  • 1 tablespoon water
  • 2 cups prepared white or brown rice
  • 4 green onions, chopped
  • 2 Winter Sweetz grapefruit, peeled and segmented
  • 1 avocado, peeled, pitted and thinly sliced
  • 1 sheet nori, thinly sliced
  • 1 cup edamame, thawed if frozen
  • 1/4 cup pickled ginger
  • 4 teaspoons white and/or black sesame seeds


  1. In medium bowl, whisk garlic, grapefruit juice, soy sauce, olive oil and sesame oil until well combined. Add tuna; toss to combine. Let stand at room temperature for 15 minutes or refrigerate up to 2 hours.
  2. In small bowl, whisk mayonnaise, sriracha and water until smooth.
  3. To build poke bowls, divide rice between 4 bowls. Divide onions, grapefruit, avocado, nori, edamame and tuna mixture between bowls. Sprinkle bowls with sesame seeds and drizzle with mayonnaise mixture. Serve immediately.
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