Meal Type, Salads, Entrées

Rainbow Poke Bowl with Tuna

Rainbow Poke Bowl with tuna—you can have this colorful and healthy Hawaiian favorite any time, anywhere, without having to source sushi grade raw fish!

Original recipe courtesy of The View from Great Island.

Total Time 2 Servings
5 5 0

Hands down the best canned tuna I've ever had. Always in nice meaty chunks, and the taste is out of this world.

Del Norte, Colorado
5 5 0

Wow!! First time buyer, and I’ll never go back to other company. Light, flaky and moist yet flavorful. Albacore Tuna with Olive Oil is delicious. Genova is my new brand in seafood.

Utica, New York
5 5 0

Love it. Best tuna that we can get in the U.S. Closest thing to the freshness of the tuna we bring back from Italy.

Waterbury, Connecticut
5 5 0

REALLY enjoyed Genova's Yellowfin Tuna in Olive Oil. Firm, flavorful and filling! Unique packaging! #GenovaSeafood

Fort Collins, Colorado
5 5 0

Absolutely adore the yellowfin tuna with olive oil. I can eat it straight without adding any extras, it also is extremely healthy! I never knew I could LOVE tuna, especially without mayo!

5 5 0

I just tried Genova tuna in oil for the first time. I have to say it is some of the freshest tasting tuna I have tried. I am hooked! #GenovaSeafood

San Antonio, Texas
6 5 5 0


  • 1 cup black (Forbidden) rice, or red or white rice
  • about 1/2 sheet of dried seaweed, cut in thin shreds.
  • 2 5-ounce cans Genova Wild Caught Albacore Tuna in Olive Oil in Easy-Open Cans
  • 1/4 of a small red onion, very thinly sliced
  • 1 cup finely shredded red cabbage
  • 1 small ripe mango, peeled and diced
  • handful of microgreens, or sprouts of your choice
  • 1 cup shaved or grated carrot
  • 1/2 cup picked radishes
  • 1/2 cup pickled cucumbers
  • 2 Tbsp pickled ginger
  • 1 hot red chili pepper (or jalapeno or Serrano pepper) thinly sliced


  • 1/2 cup sesame oil
  • 1/4 cup Tamari soy sauce
  • 2 tablespoons rice vinegar
  • 2 Tbsp pineapple juice (substitute orange if you like)
  • 1 tsp hot chili paste or Sriracha
  • 1 tsp minced pickled ginger (or fresh ginger)
  • 1 clove of garlic, minced
  • juice of 1 lime
  • 1 tsp sesame seeds (black or white)


  1. First make the pickle. Pack the radish sticks and cucumbers into a jar, along with the cilantro. Heat the vinegar, water, and pepper flakes to a boil on the stove or in the microwave. Pour the hot brine over the vegetables, the liquid should just cover them. Set aside.
  2. Whisk the dressing ingredients together, taste to adjust any of them, and set aside.
  3. Cook the rice according to package instructions. Toss it with the seaweed and some of the dressing to moisten and flavor it.
  4. Divide the rice between two bowls. Place the tuna in each bowl. Lift the tuna out gently with a fork to keep the chunks intact and leaving most of the oil in the can.
  5. Arrange the rest of the ingredients around the bowl and drizzle with the dressing. Top with garnishes, and serve.