Tuna Poke Recipe with Avocado - California Avocados

HomeRecipesOtherChef RecipesCalifornia Avocado & Ahi Poke Bowl

Total Time: 45 min

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Prep Time: 45 min

Nutrition Facts

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Nutrition information
per serving

Calories 590

Total Fat 25g

Saturated Fat 3.5g

Trans Fat 0g

Polyunsaturated Fat 3g

Monounsaturated Fat 16g

Cholesterol 75mg

Sodium 760mg

Total Carbs 51g

Dietary Fiber 11g

Total Sugars 4g

Protein 38g

Potassium 680mg

Vitamin A 1229 IU; Vitamin C 23 mg; Calcium 78 mg; Iron 3 mg; Vitamin D 0 IU; Folate 104 mcg; Omega 3 Fatty Acid 0 g

% Daily Value*: Vitamin A 25%; Vitamin C 40%; Calcium 8%; Iron 15%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Two Pacific gems – Hawaii and California – meet up in this easy and tasty entrée. One serving has 38 grams of protein and 11 grams of fiber, and is high in Vitamins A and C. Great taste is not the end of the story with this poke bowl, California Avocados are nutrient dense and provide an excellent source of dietary fiber, vitamins C, A, K and folate along with a good source of potassium, iron, and vitamin E.

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Serves: 4

Ingredients
Instructions

1 lb. ahi tuna sashimi 1/4 cup ponzu 2 Tbsp. reduced-sodium soy sauce 2 Tbsp. Extra virgin olive oil 2 cups shredded kale (leafy parts only, no stems) 2 ripe, Fresh California Avocados*, peeled and seeded 2 Tbsp. finely chopped green onions 2 Tbsp. sriracha mayonnaise, optional 3 cups cooked brown rice, hot 1/2 cup edamame beans (thawed if frozen) 2 Tbsp. crushed wasabi peas

Cut tuna into ½” cubes. Combine with ponzu and soy sauce. Cover and refrigerate for 30 minutes.
Meanwhile, massage oil into shredded kale; reserve.
Dice one avocado and slice the other.
Mix marinated tuna, green onions and the diced avocado.
For a spicy tuna version mix in sriracha mayonnaise.
To assemble the poke bowls, divide the hot rice and kale among 4 individual large bowls. Top with tuna mixture and garnish with sliced avocado, edamame beans and crushed wasabi peas.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.