Tuna Poke Bowl
with mango / kale / avocados / spicy garlic mayo
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.
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.
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Ingredients
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
- 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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