Tuna Poke with Mango and Avocado  

Poke (pronounced “poh-kay”) is a classic Hawaiian dish made with raw, sushi-grade fish. Poke is really having a moment right now—and for good reason! It’s simple and fun to make, versatile, and delicious.

The key to good poke is sourcing out really fresh, quality fish. Tuna is a classic, but feel free to branch out with other sushi-grade varieties of fish. Earth Fare carries a huge selection of fresh seafood (including lots of sushi-grade options) that you can specially request from their seafood guide and have delivered to the store in under 48 hours. I love this option because it allows me to try new varieties of seafood that I know are sustainably sourced and free from antibiotics.

For these tuna poke bowls, I started with a base of short grain white rice and spiralized zucchini. You can also use rice noodles, buckwheat noodles, or simply a bed of greens! Next, the tuna is dressed in a simple sauce and piled high over the rice. Feel free to get creative with your toppings. I love to top my tuna poke bowls with avocado, mango, watercress, cilantro, sliced jalapenos, and crushed nuts.

Beautiful, healthy, and tasty tuna poke bowls and the peace of mind that you’re using the most fresh and sustainable seafood options—what’s not to love?

Tuna Poke with Mango and Avocado
Makes 2 Servings

Ingredients

  • ¾ pound sushi grade tuna
  • 1 cup short grain white rice
  • 3 tablespoons Coconut Aminos or Tamari (wheat free soy sauce)
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons lime juice + zest of 1 lime
  • 1 teaspoon freshly grated ginger

Options for topping:

  • Diced mango
  • Diced avocado
  • Watercress or microgreens
  • Cilantro
  • Sliced jalapeno
  • Spiralized or sliced zucchini
  • Sliced scallions
  • Chopped toasted macadamia nuts or cashews
  • Sesame seeds

Directions:

  1. Rinse rice and add to a pot with 1 cup of water. Cover, and bring to a boil. Reduce heat and cook for 18-20 minutes. Reserve.
  2. Add Coconut Aminos, sesame oil, lime juice and lime zest, and grated ginger to a bowl. Mix to combine.
  3. Slice tuna into small cubes (about ½ inch). Pour 2/3 of the marinade over the tuna and mix. Allow to sit for 5 minutes, up to 2 hours (refrigerated).
  4. Divide rice between 2 serving dishes and add tuna to each bowl. Add preferred toppings and drizzle remaining marinade over the tuna. Serve with additional lime wedges.

 


About the Author

Allyson Meyler

Allyson Meyler cooks, photographs, and eats the recipes found on her blog Reclaiming Yesterday. After struggling with her own health issues—and becoming frustrated with the Western medical system—Allyson took it upon herself to search for healing. She found relief through diet and lifestyle changes, and became a strong believer in food as medicine. She now shares her recipes and experiences through her blog in hopes to inspire others to get into the kitchen and take control of their health—and to eat some delicious food along the way! Follow along on Instagram and Facebook.