Tuna Poke Bowl
with mango / kale / avocados / spicy garlic mayo

Name: Tuna Poke Bowl
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Tbsp Mayonnaise, paleo-friendly; 2 tsp Chili-garlic sauce (sub hot sauce of choice); 12 oz Cucumbers, diced; 1 Limes, wedges; 2 stalks Green onions, thinly sliced, white and green parts; 1 Mangos, cubed; 1 Avocados, cubed; 12 oz Kale, very thinly sliced; 1 Tbsp Vinegar, rice; 2 1/2 Tbsp Oil, cooking; 12 oz Tuna, sushi-grade, ½” / 1.3 cm cubes (sub sushi-grade salmon or pre-cooked shrimp); 2 Tbsp Bragg's / coconut aminos; 2 tsp Oil, toasted sesame; 2 tsp Sesame seeds, any color (opt); for serving Pickled ginger (opt)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

These poke bowls got high praise from our members last year as a great, no-cook meal for the middle of summer, so we're bringing them back. If you haven't come across poke bowls, they are like burrito bowls made with sushi-inspired ingredients. For this paleo version, top shredded kale with fresh raw fish and then pile on other fun things like avocado, mango, and spicy garlic mayo for a creamy finish. Check out this video to see how it's done!
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.

Ingredients

Metric

Servings:

Spicy Garlic Mayo:

Mayonnaise, paleo-friendly - 4 Tbsp
Chili-garlic sauce - 2 tsp (sub hot sauce of choice)

Tuna Poke Bowl:

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

Prep

Make spicy garlic mayo - Whisk together mayonnaise and chili-garlic sauce. (Can be done up to 5 days ahead)
Cucumbers / Limes / Green onions - Prep as directed. Store separately. (Can be done 1 day ahead)
Mangos / Avocados / Kale - Prep as directed.

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Make

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.

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