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Week of 6/24/19

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

Active: 30 min Total: 30 min
Original GF Paleo Vegetarian
Tuna Poke Bowl
Poke bowls are quickly becoming a Cook Smarts' classic since they were first featured in a meal plan. Our community always gives this recipe high reviews as an easy meal for a warm summer night. 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.
Tags
Low Calorie, Minimal Heat Required, Quick and Easy
Proteins
Fish, non-canned
Cuisines
Asian - Japanese
Save recipe
55

Ingredients

Metric
Servings:
4
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 combined
  • 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

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

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Make

  1. 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.
  2. Slice tuna into 1/2” / 1.3 cm cubes. Toss tuna with green onions (green and white parts), aminos, and sesame oil.
  3. Assemble bowls by topping kale with mango, avocado, cucumber, and tuna. Top with sesame seeds and a drizzle of spicy garlic mayo.
  4. Serve bowls with lime wedges and pickled ginger on the side.

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