This Ahi Tuna Poke Bowl is a delicious and super simple recipe from the 21-Day Sugar Detox Cookbook.
This recipe also contains one of our Balanced Bites Spice Blends - BAGEL - which you can shop here!
- 2 large cucumbers
- sea salt and black pepper
- 1 red bell pepper, thinly sliced
- 1 avocado, sliced
- 2 tablespoons coconut aminos
- juice of 1 lime (lime juicing tool)
- juice of 1/2 lemon (lemon juicing tool)
- 2 tablespoons organic rice vinegar
- 4 tablespoons cold pressed sesame oil
- 1/4 cup sliced green onions (scallions)
- 1/4 cup finely diced red onion pinch of chili flakes (optional)
- 1 to 1 1/2 pounds fresh, wild, sushi grade ahi tuna (or wild salmon)
- 1/4 cup sliced nori paper (optional)
- 1 tablespoon sesame seeds
- 1 tablespoon BAGEL Spice Blend
Cut the cucumber into noodles using a handheld julienne peeler, a spiralizer tool, or even a regular vegetable peeler (if using a regular peeler, the noodles will be wide and flat versus spaghetti shaped). Season lightly with salt and pepper and portion into four serving bowls. Next, divide the bell pepper and avocado slices evenly among the bowls.
In a mixing bowl, whisk the coconut aminos, lime and lemon juices, vinegar, and oil together. Season with salt and pepper to taste. Add the green and red onions and the chili flakes, if using.
Dice the tuna into 1/2-inch chunks as evenly as possible. Right before serving, toss the tuna together with the sauce, nori paper, and the sesame seeds. Portion the tuna evenly into the bowls. Garnish with BAGEL blend.
Enjoy this bowl by tossing everything together with your chopsticks to mix the sauce throughout the ingredients.
The fish will turn white-ish on the edges once tossed in the sauce. The acidity of the sauce, in effect, lightly “cooks” the fish, causing this change in appearance.
NO AHI? NO PROBLEM!
You can easily make this dish using some cooked strips of meat like skirt steak, chicken, or pork.
Omit the red bell pepper, and use thinly sliced carrots instead. Omit the chili flakes.