Ahi Tuna Poke Stuffed Avocados is the healthy and umami meal you need. I’m getting ready to go to Kona, HI next month and I’ve been dreaming of all the poke I will consume while there.
I used to work for a winery about a hundred years ago (feels like a hundred years but it was more like 6) that did poke crostinis and I fell in love for the flavor and texture. The crunch of the cucumber, the spiciness of sambal and sweetness of the soy/brown sugar sauce. It was absolute heaven. But on a toasted crostini, probably not the healthiest. And I truly wanted to eat a thousand of them a night.
I always try to find ways to health-i-fy a recipe. Yes I just made up that word.. I try to make some of my favorite recipes into lettuce wraps or spiralize noodles or even stuff avocados. This seemed like the best option. Since I probably don’t want to know what spiralized tuna tastes like.
Avocados are high in vitamins, C, E, K, B. It’s also a really good “fat” for you. Omega 3 is what salmon has and avocados are no slouch. Also, avocados contains more potassium than bananas and has higher protein content than any fruit. So really you’re being super healthy while eating fat.
This is the perfect recipe for a hot summer day or for when you feel like you ate way too much over a holiday weekend. Which is how I feel after Easter weekend. But we don’t need to talk about that. Let’s talk Poke!
Poke is a Hawaiian dish that contains raw fish. Typically Ahi Tuna. It has so many topping options like onions, tobiko, wasabi, seaweed and even toasted macadamia nuts. It can be served on white rice or on a slaw. It’s definitely a savory dish. Tossed in a soy sauce with sesame oil. It’s so umami.
Since I’m in Montana and don’t have great access to fresh fish I never pass up the opportunity when I see fresh Ahi. When buying Ahi Tuna, look for a bright vibrant reddish pink color. Also, I highly suggest asking if it’s been frozen, this might seem like a bad thing with fish but with tuna it’s really important, unless you’re buying it fresh from a fish market, look for sushi grade. To be “sushi grade” it needs to be frozen for a period of time at a certain temperature to ensure bacteria is killed.
Be aware consuming under cooked raw fish could result in food poisoning. Just be super selective when buying and do your research. Rule of thumb, if it smells fishy or bad, it’s probably bad.
*Knock on wood*, I have yet to ever have food poisoning. Now that I say that I’m sure I’ll get it.
But you know what’s good for killing bacteria. Alcohol. Queue the wine!
Wine Pairing Recommendation: You know I’m drinking this with some rosé.
Go ahead and add more sauce, you earned it.
Ahi Tuna Poke Stuffed Avocados
- 8 ounces Sushi Grade Ahi Tuna, cubed
- 2 whole Avocados, halved and seeded
- 1 whole Lime
- 1/2 Cucumber, seeded and diced
- 2 tablespoons Soy Sauce
- 1 teaspoon Sesame Oil
- 1 teaspoon Sambal Chili Garlic Paste
- 2 teaspoons Brown Sugar
- 2 whole Green Onions, chopped
- Sesame Seeds, for garnish
- Step 1 In a mixing bowl place cubed ahi tuna. Use a spoon to scoop a shallow cup into your avocado halves, doesn’t have to be a deep cup just enough to stuff the avocado. I also like to leave the skin on because it’s like it’s own natural little bowl. Keeps everything in it’s place. Squeeze lime juice over avocado cups to keep from browning.
- Step 2 Chop up the scooped out avocado into cubes and add to the tuna, add the cucumber and toss together.
- Step 3 In a mixing bowl whisk together soy sauce, sesame oil, chili garlic paste, and brown sugar. Pour over tuna mixture and toss together until just combines. Spoon evenly into avocado halves. Garnish with green onion and sesame seeds. Serve immediately and enjoy!
Savor and Enjoy!