Ahi Tuna Poke Bowls with Avocado and Cucumber Noodles

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A vibrant and fresh dish featuring sashimi-grade ahi tuna, creamy avocado, and crunchy cucumber noodles, perfect for a summer meal.

Scale

1 ahi tuna steak (large, sashimi grade, diced into bite-sized pieces)
1 avocado (very ripe, peeled and cubed)
1 jalapeno (small, seeds removed and finely minced)
1 tablespoon cilantro (minced)
1.5 tablespoons lime juice (freshly squeezed)
Salt and pepper (to taste)
1.5 to 2 seedless cucumbers (large, spiralized with Blade C into noodles, trimmed)
2 teaspoons toasted white sesame seeds
2 teaspoons sesame oil
0.25 cup low-sodium soy sauce
1 teaspoon rice vinegar
0.25 cup scallions (heaping, finely diced)

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Prepare the Tuna: Start by carefully dicing your sashimi-grade tuna steak into bite-sized pieces. Place it in a mixing bowl and set aside while you prep the other ingredients.
Create the Flavored Dressing: In a separate bowl, whisk together the low-sodium soy sauce, rice vinegar, sesame oil, lime juice, and a pinch of salt and pepper.
Mix Tuna with Dressing: Drizzle the dressing over the diced tuna and gently toss to coat. Allow the tuna to marinate for about 5 minutes.
Spiralize the Cucumbers: While the tuna is marinating, spiralize the cucumbers into noodles.
Combine All Ingredients: In a large mixing bowl, add the spiralized cucumber noodles, diced avocado, minced jalapeno, cilantro, and scallions. Toss everything gently.
Assemble Your Bowls: To serve, divide the cucumber noodle salad into two bowls and top generously with the marinated tuna. Sprinkle with toasted sesame seeds.
Garnish and Serve: Finish with an extra squeeze of lime and serve immediately.

For best freshness, enjoy immediately after preparation. Cover any leftovers and store in the fridge for up to 24 hours.

Find it online: https://lunarecipez.com/ahi-tuna-poke-bowls-avocado-cucumber-noodles/