Tuna Poke Bowl
with mango / kale / avocados / spicy garlic mayo
Smarts: These bowls are so simple that the fish really needs to be the star. Make sure to get sushi-grade tuna (or salmon). Tell your fishmonger that you plan to serve it raw so that he / she can point you towards the best fish. If there's not a great fresh fish option, buy pre-cooked cocktail shrimp that can be prepared in the same way.
- Mayonnaise, paleo-friendly - 4 Tbsp
- Chili-garlic sauce - 2 tsp (sub hot sauce of choice)
- Cucumbers - 12 oz, diced
- Limes - 1, wedges
- Green onions - 2 stalks, thinly sliced, white and green parts
- Mangos - 1, cubed
- Avocados - 1, cubed
- Kale - 12 oz, very thinly sliced
- Vinegar, rice - 1 Tbsp
- Oil, cooking - 2 1/2 Tbsp
- Tuna, sushi-grade - 12 oz, ½” / 1.3 cm cubes (sub sushi-grade salmon or pre-cooked shrimp)
- Bragg's / coconut aminos - 2 Tbsp
- Oil, toasted sesame - 2 tsp
- Sesame seeds, any color (opt) - 2 tsp
- Pickled ginger (opt) - for serving
- Toss kale with vinegar and cooking oil. (For more tender kale, massage the vinegar and cooking oil into the leaves.) Season with a pinch of salt.
- Slice tuna into 1/2” / 1.3 cm cubes. Toss tuna with green onions (green and white parts), aminos, and sesame oil.
- Assemble bowls by topping kale with mango, avocado, cucumber, and tuna. Top with sesame seeds and a drizzle of spicy garlic mayo.
- Serve bowls with lime wedges and pickled ginger on the side.
I added seaweed after having the sushi roll salad and it was a delicious addition :)0 Helpful
Quick, easy, and tasty!0 Helpful
Really good...we added shredded carrots to the bowl.0 Helpful
I'm not a fan of mayo so I just added extra avocado0 Helpful
Love the combination of crunchy (cucumber) and soft (avocado) vegetables in this one. We liked it so much we're making it again tomorrow night!0 Helpful