Ahi Tuna Poke Bowls with Avocado and Cucumber Noodles
Quick and vibrant ahi tuna poke bowls packed with creamy avocado, crisp cucumber noodles, and punchy flavor in every bite.
Equipment
- 1 Mixing bowl medium sized
Ingredients
Main Ingredients
- 1 ahi tuna steak large, sashimi grade, diced into bite-sized pieces
- 1 avocado very ripe, peeled and cubed
- 1 jalapeno small, seeds removed and finely minced
- 1 tablespoon cilantro minced
- 1.5 tablespoons lime juice freshly squeezed
- Salt and pepper to taste
- 1.5 to 2 seedless cucumbers large, spiralized with Blade C into noodles, trimmed
- 2 teaspoons toasted white sesame seeds
- 2 teaspoons sesame oil
- 0.25 cup low-sodium soy sauce
- 1 teaspoon rice vinegar
- 0.25 cup scallions heaping, finely diced
Instructions
Instructions
- Place the tuna in a bowl with the poke dressing ingredients. Stir to combine and set aside to marinate for 20 to 30 minutes.
- While tuna marinates, combine avocado, jalapeno, cilantro, and lime juice in a mixing bowl and season with salt and pepper. Whisk to form a creamy sauce.
- Pat dry the cucumber noodles and add to the mixing bowl. Toss thoroughly to coat in the avocado mixture.
- Divide cucumber noodles into 3 bowls. Top each with equal portions of marinated tuna using slotted spoon.
- Optionally garnish with extra sesame seeds or cilantro before serving immediately.
Notes
Keep leftovers chilled and use within a day. For perfect texture, store cucumber noodles and avocado separately when saving extras.