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

Active: 30 minTotal: 30 min

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

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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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.

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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Reviews

This meal has 30 reviews

This is SO good - felt like I was at a restaurant and it was almost no work. I was able to buy tune poke at Fresh Time already seasoned so I got to skip a few steps. This is going in the regular repertoire!

By: Jenni
Posted: Sep 16, 2019
Diet: Original

First Cook Smarts Meal and really liked it. Used brown rice which gives a more nutty flavor to the meal. Kids wanted a little more flavor so had to add more soy sauce on top for them. I would recommend peeling the skin off of the cucumber as the kale was very crisp. Husband recommended mixing poke in sauce with cucumber, kale and edamame to give more flavor to everything.

By: J
Posted: Jul 09, 2019
Diet: Original

Seared my tuna with a sesame seed crust since I don’t like raw fish but really loved the flavors in this!!

By: Zach
Posted: Jul 03, 2019
Diet: Original

YUM!!!!!!!!!

By: Amanda
Posted: Jul 02, 2019
Diet: Original

Went to the Japanese supermarket for fresh fish - worth the trip!

By: Eva
Posted: Jul 02, 2019
Diet: Original

Really liked this and loved the kale prepared this way. Was happy to find pickled ginger at the store, it really added a great dimension to the dish! Forgot mango, partner added shrimp and really enjoyed it that way too.

By: Emily
Posted: Jul 02, 2019
Diet: Vegetarian