Barilla Orzo Poke Bowl

By : Chef Lorenzo Boni

Add to favorites Remove from favorites


High Protein
Fresh tuna, avocado, bright carrots and protein-rich edamame come together in this Italian-Hawaiian fusion recipe that is ready in under 30 minutes.

Ingredients 4 Number of Servings

½ box Barilla Orzo pasta

1 tbsp sesame oil

1 cup shredded carrots

3 radishes, sliced thin

½ cup edamame, unshelled

2 scallions, sliced

2 ripe avocados, sliced

1 medium cucumber, peeled and sliced

16 cilantro leaves, torn

1 lb sushi grade tuna, diced

1 tsp season seeds, black and white

For the dressing

1 tbsp rice vinegar

1 tbsp fresh ginger, minced

3 tbsp, toasted sesame oil

3 tbsp soy sauce 

Share ingredients

You copied text to clipboard:


  • Bring a pot of water to a boil and cook Barilla Orzo pasta one minute short of the cook time. Drain, toss with 1 tbsp of sesame oil and spread on a platter to cool down to room temperature. 

  • Prep the vegetables as described and ensure the tuna is diced.

  • In a separate bowl mix the ingredients for the dressing, divide in half. Use half to marinate the tuna and set the rest aside. 

  • Divide the Orzo pasta into 4 bowls. Arrange the vegetables over the top and drizzle with dressing. 

  • Top with marinated tuna.

  • Garnish with black and white sesame seeds and cilantro leaves.

Show more