Tuna Poke with Avocado

Poke Bowls with Local Fresh Yellowfin Tuna

Now is the season to catch Yellowfin Tuna in South Florida. If you are lucky enough to know any fisherman, then perhaps they have offered you some fresh tuna. If not, you can get fresh local tuna in Whole Foods or in any of the local fish markets like The Fish Peddler in Fort Lauderdale or Papa’s Raw Bar in Lighthouse Point.

Tuna Poke has grown in popularity and is found on may local menus. There are even restaurants the specialize in “Poke Bowls”. Tuna Poke or “Ahi Poke” is traditionally made with raw yellowfin tuna. If you don’t like raw fish, then you can sear the tuna or even cook it all the way through if you want. It tastes just as great cooked. Don’t be intimidated, this is extremely easy to make, and it is so healthy! There are a ton of recipes online. This is my version. Have fun making it your own!

Ingredients

2 Servings

• 1 pound Fresh Yellowfin Tuna cut in 1/2 inch chunks
• 1/4 cup soy sauce (substitute coconut aminos for soy free)
• 1/3 cup green onion sliced thin
• 1 tsp sesame seeds
• 1 tsp rice vinegar
• 1 tbsp sriracha
• 1 tsp sesame oil
• 1 medium avocado cut into 1/2 inch chunks (or sliced)
• 2 cups cooked rice or quinoa of your choice
• Optional ingredients and toppings
  • Salad greens
  • Shredded carrots
  • Sliced cucumber
  • Pickled ginger
  • Chopped tomatoes
  • Fresh cilantro
  • Shredded red cabbage
• Light mayonnaise and more sriracha (for optional dressing)

Instructions

1. Cook your rice or quinoa as directed
2. In a medium sized bowl combine the tuna, soy sauce, green onion, sesame seeds, rice vinegar, sriracha and sesame oil. Toss the ingredients thoroughly. Serve immediately or let it marinade for up to 15 minutes.
3. Lightly toss in the avocado just before serving. I like my avocado mixed into the poke. You can also slice it and serve it as a topping.
4. Serve the poke mixture on top of the rice and add any of the optional ingredients and toppings.
5. Sprinkle more sesame seeds and green onions on top.
6. Dressing (optional) – Mix 3 tablespoons of light mayo and 2 tablespoons of sriracha together. Whisk it with a little water to get your preferred consistency.
7. Serve immediately.