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Spicy Tuna Bowl

“At Bonefish Grill, we use fresh ingredients that enhance the flavors of fish. The Spicy Tuna Bowl, part of our new menu, is a great example of that. We started with premium-grade ahi tuna and built the dish around it. Fruit and fish have always gone well together, and pineapple is the perfect counterpoint to tuna. This is how we serve it in the restaurant, but at home you could recreate this dish in a bite-size version atop mini rice cakes. It’s perfect for a cocktail party.”

Who Mark Adair, executive chef Where Bonefish Grill  


2 cups chopped pineapple

1 tablespoon diced jalapeño 

½ cup diced red bell pepper 

¼ cup diced red onion 

1 tablespoon each lime juice, chili powder, and brown sugar 

Cilantro to taste


1. Make fruit salsa by tossing above ingredients together in a bowl.


6 ounces sushi-grade ahi tuna

¼ cup untoasted black and white sesame seeds

1 cup cooked basmati rice, blended with chopped cilantro 

6 tablespoons fruit salsa 

1 avocado, quartered

Cilantro, crispy wontons, and julienned carrots


2. Coat tuna in sesame seeds. Lightly sear, slice, and then assemble on a plate with rice, fruit salsa, and avocado. Garnish with cilantro, wontons, and carrots. Serve with soy or chili-garlic sauce. 



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