Mediterranean Diet Spicy Ahi Poke
Discover the vibrant flavors of the Mediterranean Diet Spicy Ahi Poke, a health-conscious twist on the traditional Hawaiian dish. This refreshing recipe features sushi-grade ahi tuna marinated in a zesty blend of extra virgin olive oil, sesame oil, low-sodium soy sauce, lemon juice, and a kick of red chili flakes. Complemented by creamy avocado, crisp cucumber, tangy red onion, and aromatic scallions, each bite is a delightful balance of spice, freshness, and texture. Topped with toasted sesame seeds and served on a bed of mixed greens, this poke bowl is as nutritious as it is delicious, perfect for lunch or a light dinner. Ready in just 20 minutes, it’s a protein-packed, heart-healthy dish that celebrates Mediterranean-inspired ingredients while keeping the essence of poke intact.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 225 grams sushi-grade ahi tuna
- 2 tablespoons extra virgin olive oil
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon red chili flakes
- 1 tablespoon lemon juice
- 1 small cucumber
- 1 medium avocado
- 0.25 cup red onion
- 2 stalks scallions
- 1 teaspoon toasted sesame seeds
- 0.25 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 cups mixed greens (optional, for serving)
Instructions
Begin by cutting the sushi-grade ahi tuna into small cubes, approximately 1.5 cm (1/2 inch) in size. Place the cubed tuna into a mixing bowl and set aside.
In a small bowl, prepare the marinade by whisking together the extra virgin olive oil, low-sodium soy sauce, sesame oil, red chili flakes, lemon juice, sea salt, and black pepper.
Pour the marinade over the cubed tuna, gently tossing to coat all the pieces evenly. Cover the bowl and refrigerate for 10 minutes to allow the flavors to meld.
While the tuna marinates, prepare the vegetables. Thinly slice the cucumber into half-moons, dice the avocado into bite-sized chunks, finely chop the red onion, and slice the scallions into thin rings.
Remove the marinated tuna from the refrigerator and fold in the prepared cucumber, avocado, red onion, and most of the scallions (reserve a small portion for garnish).
Transfer the poke mixture to a serving bowl or plate. Sprinkle the top with toasted sesame seeds and the reserved scallion slices.
If desired, serve over a bed of mixed greens for added texture and nutrients. Enjoy immediately.
Nutrition Facts
Calories |
1078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 112 mg | 38% | |
| Sodium | 1380 mg | 60% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 7.7 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 500 mg | 38% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3266 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
