Summer Tuna Poke Bowl

This protein packed dish is refreshing as a summer meal and includes sweet mango, creamy avocado, and crunchy macadamia nuts for the perfect flavors and textures to enhance the marinate ahi tuna.

Summer Tuna Poke Bowl

Tuna is hands down my favourite fish. It can take on so many different forms and is delicious whether it’s served raw, seared or even canned. I think that a good piece of sashimi grade tuna is always worth paying up for, when it’s high quality it practically melts in your mouth.

Summer Tuna Poke Bowl

I absolutely love the simplicity of tuna poke, the flavours are very clean with the marinade giving the tuna a fresh flavour without overpowering the other ingredients. Tuna poke is a dish from Hawaii which traditionally consists of just pieces of marinated tuna, but in this recipe I’ve added sweet mango, avocado for some creaminess and macadamia nuts which add a delicious buttery crunch.

Summer Tuna Poke Bowl

Unlike meat which can often marinate for up to a day in advance, I don’t suggest marinating the tuna for any longer than 3 hours as the tamari will begin to change the texture of the soft fish.

Summer Tuna Poke Bowl
 
Prep Time
Total Time
 
This protein packed dish is refreshing as a summer meal and includes sweet mango, creamy avocado, and crunchy macadamia nuts for the perfect flavors and textures to enhance the marinate ahi tuna.
Author:
Recipe Type: Main
Serves: 4 servings
Ingredients
  • 350 grams / 12 ounces Tuna
  • 2 tbsp sesame oil
  • ¼ cup tamari
  • ⅓ cup spring onions, chopped
  • 1 tbsp sesame seeds
  • 1 cup avocado
  • 1 cup mango
  • ¼ cup macadamia nuts, chopped
  • 1 tbsp spring onions
Instructions
  1. Cut the tuna into small bite sized cubes and place in a bowl
  2. In a bowl whisk together the sesame oil, tamari, spring onions and sesame seeds. Pour over the tuna and allow to marinate in the fridge for 1-2 hours.
  3. Peel the mango and cut it into small bite sizes cubes. Wait until just before serving to cut up the avocado so the color stays bright.
  4. After 2 hours, combine the tuna, avocado, mango and chopped macadamia nuts. Top with spring onions and serve.
 

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