If you’re a big fan of sushi or sashimi, oh boy have I got a recipe for you! If you’re not a fan, don’t worry—this awesome Ahi Tuna Poke Bowl is as flavorful as it is colorful.
One of the most important components of this recipe is the sushi-grade tuna so make sure you are buying quality fish that has been properly treated and frozen for freshness. It’s amazing the taste difference between fresh raw tuna and the canned variety—how the same fish can have two such distinct flavors baffles me. Properly prepared, raw tuna barely has barely any fishy flavor at all, and is so incredibly nutrient dense it’s hard to pass on.
There is more in the bowl than just the tuna, add in a heaping helping of freshly chopped veggies and now we’re talking. The differences in texture make every bite something to look forward to. Let’s be honest though, at this point in building the bowl it can still be a little bland; and that’s where the PaleoChef Ginger Cilantro Dressing comes into play. It really elevates this simple dish to the next level and both you and your tastebuds will be wanting more. Like all the dressings offered from
Steve’s PaleoGoods, this dressing is made by hand in small batches using the best ingredients like heart healthy avocado oil, and Kasandrino’s olive oil. You won’t find any inflammatory canola or partially hydrogenated vegetable oils here.
This recipe has the ability of being very filling but also very light and refreshing at the same time. Usually when we crave something fresh we turn towards salads, but after awhile they can get boring. This is a fun way to jazz up a salad with a fun protein option, some tropical fruits like mango and avocado and crunchy veggies like carrots, cucumbers, and lettuce. Dig in!
Ahi Tuna Poke Bowls
- 1 (8oz) sashimi grade ahi tuna steak
- 5 tablespoons coconut aminos
- 1 teaspoon ACV
- 1 teaspoon toasted sesame oil
- ½ teaspoon red chili flakes
- ½ teaspoon sesame seeds
- 4 cups shredded crunchy greens (romaine works great)
- 1 avocado, diced
- 1 mango, diced
- 2 green onions, thinly sliced
- ½ cucumber, julienned
- 1 carrot, julienned
- PaleoChef Ginger Cilantro Dressing, for serving
- Dice the ahi tuna into ½ inch cubes. Toss with the coconut aminos, vinegar, sesame oil, chili flakes, and sesame seeds.
- To assemble, divide the greens and fruits and vegetables between two bowls. Top with ahi tuna and serve with PaleoChef Ginger Cilantro Dressing.