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.
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.
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