AHI POKE SALAD BOWL
Ahi Poke is seriously one of life's greatest pleasures, the once caveat is you have to actually like eating fish, which I have to admit some folks out there are a bit picky about. However, for the majority of those who enjoy fish, it can quickly become one of the most loved dishes. It's hard to resist the hearty buttery taste of raw fish and umami, garlicky and salty flavor of this wonderful salad dressing. A huge bonus is that this sauce is very versatile, it tastes just as amazing with raw tuna as it does with cooked salmon or boiled octopus. In general, most types of sushi or sashimi grade tuna or fish with similar buttery rich qualities are great for poke bowls. Your fish should smell fresh, be firm and smooth to the touch and have bright color. It's not recommended to store any leftovers in the fridge, so prepare what you need right before serving. This Ahi Poke salad bowl is full of nutrients, protein but also low in calories. There is no cooking involved and very minimal chopping and mixing, with the end result tasting fresh, crisp and absolutely fantastic! Healthy, nutrient dense, protein packed and colorful this can easily become your favorite family dish! (I will even show you both ways to make it, either with raw tuna or cooked salmon, just watch my video!)Tuna is rich in Omega-3 fatty acids, B-12 vitamin and protein. Vegetables and greens will nourish your mind and body with fiber and various vitamins and minerals.Bon appetite!
- 2 lbs ahi tuna fresh
- 1 small sweet onion (maui) thinly sliced
- 3 green onions sliced
- 1 tsp fresh ginger grated
- 3 garlic cloves finely minced or pressed
- 1/2 cup coconut aminos
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes crushed
- 1/2 tsp chili sauce
- 1 tsp sesame seeds to garnish
- Arugula, sliced radishes, avocado slices
Cut ahi tuna into small bite size cubes (about 1/2"), cover with a plastic wrap and refrigerate until ready to eat.
In a large bowl, combine all ingredients except tuna and refrigerate for at least 15 minutes.
When ready to serve, pour dressing over tuna pieces and mix together.
It pairs nicely with avocado slices, mixed greens, chopped cilantro, alfalfa sprouts, cucumber, radishes or jalapeno slices, shredded carrots, diced mango and rice.
Serving: 1servingCalories: 403kcalCarbohydrates: 14gProtein: 54gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 86mgSodium: 787mgPotassium: 715mgFiber: 1gSugar: 4gVitamin A: 5120IUVitamin C: 6mgCalcium: 51mgIron: 3mg