Ahi Tuna Poke Bowls with Avocado and Cucumber Noodles
Try this Ahi Tuna Poke Bowls with Avocado and Cucumber Noodles recipe.
Try this Ahi Tuna Poke Bowls with Avocado and Cucumber Noodles recipe.
- salt and pepper to taste
- 2 teaspoons sesame oil
- 1 teaspoon rice vinegar
- 1 large sashimi grade ahi tuna steak diced into bite-sized pieces
- 1 very ripe avocado peeled, insides cubed
- 1 small jalapeno seeds removed finely minced
- 1 tablespoon minced cilantro
- 1.5 tablespoons freshly squeezed lime juice
- 1.5-2 large seedless cucumbers blade c, noodles trimmed
- for the poke dressing:
- 2 teaspoons toasted white sesame seeds
- 1/4 up soy sauce (low-sodium)
- 1/4 eaping cup finely diced scallions
- Carbohydrate 1.11596041518916 g
- Cholesterol 0 mg
- Fat 3.85873541493091 g
- Fiber 0.331277770801794 g
- Protein 0.333717360472543 g
- Saturated Fat 0.546110138645926 g
- Serving Size 1 1 Serving (14g)
- Sodium 25.4976909706877 mg
- Sugar 0.784682644387367 g
- Trans Fat 0.171930833255175 g
- Calories 39 calories
Step-by-step
- Place the tuna in a bowl with the poke dressing ingredients. Stir to combine and set aside to marinade.
- While the tuna marinades, combine the avocado, jalapeno, cilantro and lime juice in a medium sized mixing bowl and season with salt and pepper. Whisk together until creamy. Taste and adjust, if needed.
- Thoroughly pat dry the cucumber noodles and add them to the mixing bowl and toss the noodles until theyâre completely coated in the avocado sauce.
- Divide the cucumber noodles into three bowls and top with equal amounts of the tuna poke, using a slotted spoon to portion out the poke, to avoid extra liquid. Serve.
Purchasing sashimi-grade ahi tuna requires strict adherence to food safety windows, meaning the fish must remain below 40 degrees Fahrenheit until the exact moment of preparation to prevent bacterial growth. When adjusting this yield of three servings up or down, remember that raw fish does not hold well in acid. Doubling the soy sauce and sesame oil in the poke dressing requires exact arithmetic to avoid overwhelming the delicate protein, maintaining a ratio of two teaspoons of sesame oil to one-quarter cup of low-sodium soy sauce. Scaling down is equally straightforward, but slicing cucumbers into uniform noodles demands a mandoline set to a three-millimeter blade setting for optimal sauce adherence. Fresh cucumbers introduce substantial water content upon contact with salt, whereas preserved or pickled alternatives would bypass the crucial step of patting the noodles completely dry with lint-free paper towels. When combining the avocado, lime juice, and minced jalapeno, use a stainless steel fork to mash the mixture until it reaches a pale green, opaque creaminess that will thoroughly coat each strand of cucumber. Using bottled lime juice instead of fresh changes the titration profile significantly, introducing metallic preservation notes that mask the bright oils of the fresh cilantro and toasted white sesame seeds. Portioning the marinated tuna with a slotted spoon prevents excess liquid from pooling at the base of the serving bowls, preserving the structural integrity of the avocado sauce below.
