Ahi Poke Avocado Boats

Ingredients

• Tuna

  Fish, fresh, yellowfin, raw

  16 oz, boneless or 454g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Rice wine vinegar

  1 tsp or 5g

• Sauce, hot chile, sriracha

  1 tsp or 5g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

Directions

1. *Ensure you use sashimi-grade ahi tuna.*
2. Pat the tuna dry with a towel, then cut the steaks into small ½" cubes using a very sharp knife. Transfer to a large bowl.
3. Finely mince the shallot and chop the scallions. Add these to the bowl along with soy sauce, rice vinegar, sriracha, and sesame seeds. Toss well with a spatula or wooden spoon.
4. Cut the avocados in half and remove the pits. Serve the ahi mixture immediately by placing it onto the avocado halves. If not serving immediately, do not halve and pit the avocados; instead, cover the mixture and refrigerate for up to 2 days.

Similar Foods

• Ahi Shoyu Poke
• Salmon-Avocado Poke Bowl
• Tofu Poke Bowl
• Turkey Mince Lettuce Boats