Ahi Tuna Poke Bowls with Avocado and Cucumber Noodles
Try this Ahi Tuna Poke Bowls with Avocado and Cucumber Noodles recipe, or contribute your own.
- Preparing Time: 45 minutes
- Total Time: 45 minutes
- Served Person: 3
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
shellfish free
contains pasta
dairy free
pescatarian
- salt and pepper to taste
- 2 teaspoons sesame oil
- 1 teaspoon rice vinegar
- 1 large sashimi grade ahi tuna steak diced into bite-sized pieces
- 1 very ripe avocado peeled, insides cubed
- 1 small jalapeno seeds removed finely minced
- 1 tablespoon minced cilantro
- 1.5 tablespoons freshly squeezed lime juice
- 1.5-2 large seedless cucumbers blade c, noodles trimmed
- for the poke dressing:
- 2 teaspoons toasted white sesame seeds
- 1/4 up soy sauce (low-sodium)
- 1/4 eaping cup finely diced scallions
- Carbohydrate 1.11596041518916 g
- Cholesterol 0 mg
- Fat 3.85873541493091 g
- Fiber 0.331277770801794 g
- Protein 0.333717360472543 g
- Saturated Fat 0.546110138645926 g
- Serving Size 1 1 Serving (14g)
- Sodium 25.4976909706877 mg
- Sugar 0.784682644387367 g
- Trans Fat 0.171930833255175 g
- Calories 39 calories
Place the tuna in a bowl with the poke dressing ingredients. Stir to combine and set aside to marinade.While the tuna marinades, combine the avocado, jalapeno, cilantro and lime juice in a medium sized mixing bowl and season with salt and pepper. Whisk together until creamy. Taste and adjust, if needed.Thoroughly pat dry the cucumber noodles and add them to the mixing bowl and toss the noodles until they’re completely coated in the avocado sauce.Divide the cucumber noodles into three bowls and top with equal amounts of the tuna poke, using a slotted spoon to portion out the poke, to avoid extra liquid. Serve.
