Ahi Tuna Poke Bowl

Ever get into a rut with cooking? I mean a “make the same meal with slight variations for weeks on end” kind of a rut? I do. Sometimes it’s just too much to try and come up with something new. But my lovely husband picked up some beautiful wild caught ahi tuna from Sprouts the other day, and he suggested we have poke bowls.

Now, I don’t know if I’ve been living under a stupid rock or what… but I didn’t realize poke bowls are made with raw fish. It kinda freaked me out at first, but then I realized that I used to eat sushi that was MUCH lower quality fish.

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So I went for it, threw a bunch of stuff together, and surprisingly it was GOOD. I mean “this may or may not be my new rut” kind of good. Not to mention it’s suuuuper easy to make.

(Cue Montell Jordan) This is how we doooo it!

Ingredients:

  • 1 lb wild caught ahi tuna (the darker the better)

  • 2 cups white rice (cauliflower rice for paleo)

  • 1 cup full fat coconut milk

  • 1 bunch of green onions

  • 1 pack of greens (I used spinach/kale mix)

  • 1 avocado

  • 1/2 cucumber chopped (spend the extra 50 cents and get an English cuc, please and thank you)

  • 1/3 cup coconut aminos

  • 1 tsp avocado oil

  • 1 tsp salt

  • 1 tsp curry powder

  • 1 tsp ground ginger

  • All the sesame seeds

Directions:

  1. If you have time and/or actually think about it, soak your rice in a bowl overnight or at least for a few hours before and rinse thoroughly before cooking. This will remove much of the phytic acid and arsenic that can be found in rice. If you don’t think about it, just make sure you rinse it really good right before cooking it.

  2. Now here’s the secret ingredient to my rice: coconut milk. Many rices have different instructions, so follow the directions for yours, but substitute one cup of water for one cup of coconut milk. For example, my rice bag said to bring 4 cups of water to boil, so instead I did 3 cups of water and 1 cup of coconut milk. (Make sure you get some of the cream in there!)

  3. Make your rice as directed (but make sure to add salt if it doesn’t call for it) and let it cool, cause poke bowls are cold. I was today years old when I learned that, too.

  4. While the rice is cooling, start your chopping. Ahi tuna into bite sized chunks, cucumber into quarters, and dice your green onions.

  5. Prepare the sauce by adding coconut aminos, avocado oil, salt, curry powder, ginger, and all of the sesame seeds to a large bowl and mix.

  6. Add ahi tuna, green onions, and cucumber to the bowl and mix until everything is covered in sauce (feel free to add more coconut aminos if you want).

  7. Assemble your bowl. I did rice on bottom, then greens, then the ahi tuna mixture. Top with avocado slices and more green onions, sesame seeds, or coconut aminos if desired.

Here’s to trying new things! I hope you all enjoy it as much as we did!

Lexie GrayComment