Whole30 Spicy Ahi Poke
Dive into the vibrant flavors of Whole30 Spicy Ahi Poke, a fresh and healthy take on the classic Hawaiian dish! This recipe combines tender, sushi-grade ahi tuna with crunchy cucumber, creamy avocado, and a delightfully bold dressing made with coconut aminos, lime juice, ginger, and a hint of heat from red pepper flakes. Ready in just 20 minutes with no cooking required, this meal is perfect for those seeking a quick, flavorful dish that's gluten-free, soy-free, and Whole30-compliant. Garnished with black sesame seeds and green onions for extra flair, this poke bowl can be enjoyed on its own or paired with cauliflower rice for a satisfying, nutrient-packed meal. Whether it's for lunch or dinner, this recipe will transport your taste buds to a tropical paradise!
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Recipe Information
Ingredients
- 454 grams Sushi-grade ahi tuna
- 1 medium Cucumber
- 0.5 small Red onion
- 2 stalks Green onions (scallions)
- 1 large Avocado
- 2 tablespoons Coconut aminos
- 1 tablespoon Lime juice
- 1 teaspoon Toasted sesame oil (Whole30-compliant)
- 0.5 teaspoon Red pepper flakes
- 1 clove Garlic, minced
- 1 teaspoon Ginger, minced
- 0.25 teaspoon Sea salt
- 1 teaspoon Black sesame seeds (optional, for garnish)
Instructions
Start by preparing the ahi tuna. Using a very sharp knife, cut the sushi-grade tuna into small, evenly-sized cubes (approximately 1.25 cm or 1/2 inch in size). Place them into a mixing bowl and set aside in the refrigerator while you prep the other ingredients.
Wash the cucumber and dice it into small cubes, similar in size to the tuna. Thinly slice the red onion into slivers and chop the green onions (scallions) into small pieces. Halve the avocado, remove the pit, dice the flesh into cubes, and set it aside for later use.
In a small mixing bowl, create the dressing by combining coconut aminos, lime juice, toasted sesame oil, red pepper flakes, minced garlic, minced ginger, and sea salt. Whisk everything together until well blended and smooth.
Remove the tuna from the refrigerator and pour the dressing over it. Gently toss the tuna to ensure every piece is evenly coated with the dressing. Cover and refrigerate for about 10 minutes to allow the flavors to meld.
In a large serving bowl, layer the diced cucumber, red onion, seasoned tuna, and diced avocado on top. Garnish with chopped green onions and sprinkle black sesame seeds (if using) for added texture and flavor.
Serve immediately for the freshest taste. This dish is perfect on its own or served with a side of cauliflower rice for a more substantial meal.
Nutrition Facts
Calories |
1065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 1372 mg | 60% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 14.0 g | ||
| Protein | 138.7 g | 277% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3226 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.
