Mango Ahi Tuna Poke Bowl

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CuisineTags, , DifficultyIntermediate

Poke is one of the freshest, tastiest and healthiest new food trends out there. Packed with protein and omega-3 fatty acids, it helps protect your heart by reducing the risk of developing heart disease, lowering blood pressure and heart rate.

Yields4 Servings
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

 ¾ lb ahi tunacut into 1/2 inch cubes
 1 small avocadodiced
  cup mangodiced
 ¼ cup soy sauce
 ¼ cup mango juice
 2 tbsp fresh lime juice
 1 tsp sriracha or chili sauce (if you like it hot, add more)
 1 tsp sesame oil
 3 green onionschopped (just the green tops)
 3 cloves garlicminced
 ½ tbsp fresh gingerminced
  white onionthinly sliced
 1 tsp white sesame seeds
 1 tsp black sesame seeds
 pickled sushi gingeroptional for garnish

1

In a medium bowl, mix the soy sauce, mango juice, lime juice, chili sauce, sesame oil, half of the green onion, garlic, ginger and white onion.

2

Add tuna and toss. Cover tightly and place in refrigerator for 30 minutes

3

Before serving, gently stir in avocado and mango. Mix both sesame seeds together and set aside.

4

To plate split mixture into 4 portions and top with the remainder of green onion and garnish with sesame seeds and place pickled ginger on the side.

5

NOTES: If making this as a full meal, I usually serve this over brown or white rice, depending on what I have in our pantry. I’ve also used watermelon instead of mango and the family loves it!

Nutrition Facts

Servings 4

Ingredients

 ¾ lb ahi tunacut into 1/2 inch cubes
 1 small avocadodiced
  cup mangodiced
 ¼ cup soy sauce
 ¼ cup mango juice
 2 tbsp fresh lime juice
 1 tsp sriracha or chili sauce (if you like it hot, add more)
 1 tsp sesame oil
 3 green onionschopped (just the green tops)
 3 cloves garlicminced
 ½ tbsp fresh gingerminced
  white onionthinly sliced
 1 tsp white sesame seeds
 1 tsp black sesame seeds
 pickled sushi gingeroptional for garnish

Directions

1

In a medium bowl, mix the soy sauce, mango juice, lime juice, chili sauce, sesame oil, half of the green onion, garlic, ginger and white onion.

2

Add tuna and toss. Cover tightly and place in refrigerator for 30 minutes

3

Before serving, gently stir in avocado and mango. Mix both sesame seeds together and set aside.

4

To plate split mixture into 4 portions and top with the remainder of green onion and garnish with sesame seeds and place pickled ginger on the side.

5

NOTES: If making this as a full meal, I usually serve this over brown or white rice, depending on what I have in our pantry. I’ve also used watermelon instead of mango and the family loves it!

Mango Ahi Tuna Poke Bowl