Avocado Tuna Poke Salad Bowl

If you’re looking to bring the taste of Hawaii to your kitchen, this Avocado Tuna Poke Salad Bowl is the way to go. It’s light, refreshing, and absolutely packed with flavor. Imagine tender cubes of fresh tuna marinated in a savory-sweet soy sauce dressing, combined with creamy avocado, crunchy cucumbers, and a base of fluffy rice or greens. Each bite is like a little burst of paradise, and the best part? It’s so easy to make at home!

This poke bowl takes the iconic flavors of Hawaiian cuisine and adds a twist of freshness and texture. The tuna is marinated with soy sauce, sesame oil, and a hint of ginger, which brings out an umami depth that pairs perfectly with the buttery avocado and vibrant veggies. Poke bowls are endlessly versatile, so feel free to get creative with your add-ins – from crispy seaweed to bright mango cubes, each ingredient only adds to the experience.

What I love about this recipe is how balanced it feels. It’s satisfying without being heavy and packed with good-for-you ingredients that will keep you feeling energized. Whether you’re a poke bowl aficionado or just want to try something new, this recipe is a fantastic place to start. Grab a fork, and let’s dive in!

Why This Avocado Tuna Poke Salad Bowl?

• Fresh and Flavorful: Each ingredient is fresh, enhancing the natural flavors of the tuna, avocado, and crunchy veggies.
• Quick and Easy to Make: Perfect for a busy weeknight or a relaxing lunch, this poke bowl comes together in just minutes.
• Customizable: Add or swap ingredients to make it your own, whether you want extra veggies, different grains, or a little kick of spice.

Cuisine:

Hawaiian-Inspired

Tips

• Use Fresh, High-Quality Tuna: For the best flavor and safety, use sushi-grade tuna.
• Chill the Tuna Before Marinating: Cold tuna holds its texture better and makes for a more refreshing dish.
• Prep Ingredients in Advance: Cook the rice and prep your veggies ahead of time for easy assembly.

Substitutions and Variations

• Protein: Swap tuna with salmon, tofu, or shrimp if preferred.
• Grain-Free: Skip the rice and serve on a bed of greens or zoodles for a low-carb option.
• Add Fruit: Add diced pineapple or mango for a sweet, tropical contrast.

Make a Healthier Version

• Use greens as a base instead of rice for fewer carbs, and substitute low-sodium soy sauce to reduce sodium content.

And there you have it! This Avocado Tuna Poke Salad Bowl is as delicious as it is beautiful – a satisfying, wholesome meal that feels like a little escape to the tropics. Let us know how yours turns out, and don’t forget to check out our other fresh and healthy recipes!

Frequently Asked Questions

1. Can I make this recipe with canned tuna?
   • While fresh tuna is ideal, canned tuna can be used if well-drained. The flavor and texture will differ slightly.
2. Is it safe to eat raw tuna in poke bowls?
   • Yes, as long as you use sushi-grade tuna. Always source from a trusted supplier.
3. Can I prepare the tuna ahead of time?
   • You can marinate the tuna up to a few hours in advance, but it’s best enjoyed fresh for optimal flavor.
4. Can I store leftovers?
   • It’s best eaten fresh, but if needed, store in an airtight container for up to 1 day.

Avocado Tuna Poke Salad Bowl

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• Author: Victoria
• Total Time: 20 minutes

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Description

If you’re looking to bring the taste of Hawaii to your kitchen, this Avocado Tuna Poke Salad Bowl is the way to go. It’s light, refreshing, and absolutely packed with flavor.

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Ingredients

Tuna Poke:

• ¼ small Sweet Onion – finely diced (about 3 TBS)
• 2 Green Onions  – thinly sliced
• 3 TBS Low Sodium Soy Sauce
• 1 TBS Mirin
• 1 tsp Sesame Oil
• Hawaiian Sea Salt to taste
• 12-16 ounces Sushi-grade Tuna – diced into ½’’ cubes

Salad:

• • 1 Cup Seaweed Salad
  • 4-5 Cups Spring Lettuce Mix Can substitute Cooked Short Grain Sushi Rice or Cooked Brown Rice
  • 1 Avocado  – sliced

• ¼ English Cucumberdiced

• Dressing:

  • 1 large Mango – peeled, cored & roughly chopped
  • 1 Lime juiced
  • 1 TBS Honey
  • 1 tsp Mirin
  • ¾ tsp Sesame Oil
  • ¼ – ½ tsp Sriracha or more to taste
  • 1-3 TBS Water as needed*
  • Optional Add-ins/Toppings: Sliced Jalapeno, Tobiko, Sesame Seeds, Diced Mango, Wonton Chips, Cilantro, Chopped Macadamia Nuts, Shredded Carrots, Sugar Snap Peas, Sliced Radishes and/or Pickled Ginger.

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Instructions

Prepare the dressing: In the bowl of a food processor, add the mango, lime juice, honey, mirin, sesame oil, sriracha and 1/8 tsp salt. Process until completely smooth. With the motor running stream in water, 1 tablespoon at a time, until desired consistency is achieved. Taste and adjust for seasoning.

Prepare the Tuna Poke: In a medium bowl, combine the onion through the sesame oil. Season with a generous pinch of salt and whisk well to combine. Add the cubed tuna and toss gently to combine.

Assemble the salad: In a serving bowl, add the lettuce, seaweed salad, avocado and cucumber. Top with the tuna poke mixture and optional toppings . Drizzle with dressing. Enjoy!

• Prep Time: 20

Nutrition

• Calories: 267
• Sugar: 7g
• Fat: 13g
• Saturated Fat: 2g
• Fiber: 4g
• Protein: 22g