Ahi Tuna Poke Bowl
Ahi Tuna Poke Bowl
Sizzlefish Support
2
10 minutes
10 minutes
Hawaiian
Entree
Seared tuna crusted with sesame seeds served in a veggie-packed poke bowl! A 10 minute meal that’s delicious, filling and Whole30 compliant!
Ingredients
- 1 tuna filet
- 2 cups cauliflower rice
- 1 large cucumber, spiralized
- 1 large carrot, spiralized
- ½ cup radishes, sliced
- 1 avocado, sliced
- ¼ cup pickled ginger
- ½ cup coconut aminos
- ¼ cup coconut oil, melted plus 2 tbsp more for sautéing
- 2 tbsp. fresh lime juice
- 2 tbsp. fresh grapefruit juice
- 2 tbsp. black sesame seeds
- salt & pepper to taste
Directions
Preheat two skillets to medium heat.
Place 1 tablespoon of coconut oil in one skillet with the cauliflower rice, salt, and pepper, then stir to combine. Cook the cauliflower rice for 5 minutes until tender. Then divide in half and transfer to two bowls.
Sprinkle the sesame seeds on a plate and roll the tuna filet over it to create a crust.
Place the other 1 tablespoon of coconut oil in the other skillet, then place the tuna in it. Cook 2-3 minutes on each side, then turn a broiler on high. Place the skillet under the broiler for 2 minutes to create a crispy crust. Remove from the oven and let the tuna rest for 5 minutes.
While the tuna rests, mix the sauce by combining the ¼ cup of melted coconut oil, coconut aminos, lime juice, and grapefruit juice in a bowl. Set aside.
Next, slice the tuna and place it in each bowl. Add the cucumber, carrot, radishes, ginger, and avocado to each bowl.
Divide the sauce in half, pour over each bowl, and enjoy!
