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Ruby Tuesday Hawaiian Ahi Tuna Bowl Recipe
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Ruby Tuesday Hawaiian Ahi Tuna Bowl Recipe

Ruby Tuesday Hawaiian Ahi Tuna Bowl combines tender ahi tuna with mango, tomato, cucumber, carrot and scallions over chilled rice, finished with sweet-savory Hawaiian BBQ sauce and crispy wonton strips.
Prep Time25 minutes
Active Time20 minutes
Chilling Time30 minutes
Course: BBQ, BBQ Sauce, Bowls, Dinner, Lunch, Main Course
Cuisine: American, Hawaiian, Island-Inspired
Keyword: Ahi Tuna, Bowl, Rice, Ruby Tuesday, Seafood, Seafood Sauce, Tuna
Yield: 4 Bowls

Ingredients

Chilled Rice

  • 1 1/2 cups Long-Grain White Rice or Jasmine Rice
  • 2 1/4 cups Water
  • 1/2 teaspoon Salt

Hawaiian BBQ Sauce

  • 1/3 cup Pineapple Juice
  • 1/4 cup Soy Sauce
  • 3 tablespoons Light Brown Sugar
  • 1 tablespoon Rice Vinegar
  • 1 tablespoon Honey
  • 1 teaspoon finely grated Fresh Ginger
  • 1 clove Garlic finely minced
  • 1/2 teaspoon Toasted Sesame Oil
  • 1 teaspoon Cornstarch
  • 1 tablespoon Water

Crispy Wontons

  • 6 Wonton Wrappers
  • Vegetable Oil for frying
  • 1 pinch Salt
  • Ahi Tuna Bowls
  • 1 pound Raw Ahi Tuna cut into 1/2-inch cubes
  • 1 cup diced Fresh Mango
  • 1 cup halved Grape Tomatoes
  • 1 cup thinly sliced Cucumber
  • 1 cup shredded Carrot
  • 1/2 cup thinly sliced Scallions
  • Hawaiian BBQ Sauce for serving
  • Crispy Wonton Strips for serving

Instructions

Prepare the Rice

  • Rinse rice under cold water until the water runs mostly clear.
  • Add rice, water and salt to a saucepan.
  • Bring to a boil.
  • Reduce heat to low, cover and cook for 15 minutes, or until the rice is tender and the water has been absorbed.
  • Remove from heat.
  • Let stand covered for 10 minutes.
  • Fluff with a fork.
  • Spread rice on a rimmed baking sheet or large platter to cool quickly.
  • Cover and refrigerate until thoroughly chilled.

Prepare the Hawaiian BBQ Sauce

  • Add pineapple juice, soy sauce, brown sugar, rice vinegar, honey, ginger, garlic and sesame oil to a small saucepan.
  • Bring to a gentle simmer over medium heat.
  • Stir cornstarch and water together in a small bowl.
  • Whisk the cornstarch mixture into the sauce.
  • Simmer for 1 to 2 minutes, until lightly thickened and glossy.
  • Remove from heat.
  • Cool completely.
  • Refrigerate until needed.

Prepare the Crispy Wontons

  • Cut wonton wrappers into strips or triangles.
  • Pour about 1/2 inch vegetable oil into a skillet.
  • Heat oil to 350°F.
  • Fry wontons in small batches for 20 to 30 seconds per side, until crisp and golden.
  • Transfer to a paper towel-lined plate.
  • Season lightly with salt.

Assemble the Bowls

  • Divide chilled rice among 4 serving bowls.
  • Arrange ahi tuna over the rice.
  • Add mango, tomatoes, cucumber, carrot and scallions.
  • Drizzle with Hawaiian BBQ sauce.
  • Top with crispy wonton strips.
  • Serve immediately.
Notes
  • Use ahi tuna purchased from a reputable seafood source and intended for raw preparation. Keep it refrigerated until just before assembling the bowls.
  • For an easier version, substitute bottled Hawaiian-style teriyaki or sweet soy glaze for the homemade Hawaiian BBQ sauce.