Sushi grade tuna is just about the best form of seafood everrrrr (assuming your fish is ACTUALLY sushi grade...meaning it's fresh as hell). "Sushi grade" is a vague term - if you plan to eat your tuna raw, you'll just want to check with the vendor to make sure it was caught fresh that day. The tuna that inspired this recipe came fresh from Holden Beach in North Carolina, caught locally. Otherwise, I will seek out my sushi grade tuna from the local farmer's market or Whole Foods.
Follow the poke sauce recipe for this one...it is absolutely to die for and really pulls the whole dish together. Furthermore, this takes no time to whip up. The lack of cooking involved (literally...zero appliances are used) makes this a swift 10 minute meal (or less). Eat up!!
- 2-3 sushi grade Ahi tuna fillets/steaks (~1.5 - 2 lbs.)
- 2 large avocados
- 1/4 cup coconut aminos (if you don't have this ingredient and aren't strict paleo, tamari, liquid aminos or another gluten free soy sauce replacement will work)
- 1 tbsp coconut vinegar (apple cider vinegar will also work)
- 1 tbsp toasted sesame oil
- 3 garlic cloves, minced
- 1 tbsp raw honey
- 1/4 tsp ginger
- 1 tsp chili paste (optional)
- 3 green onions, sliced, to garnish
- Sesame seeds to garnish
- Halve your avocados and cube the "meat". Remove the cubes to a mixing bowl...try to keep the avocado shell in tact if you are looking for nice presentation (otherwise discard them and serve in a regular bowl).
- Cube up all your tuna. Add to the mixing bowl and lightly toss so tuna and avocado are evenly distributed.
- In a separate bowl, whisk together the remaining ingredients for the poke sauce - except for the green onions and sesame seeds.
- Divide the tuna/avocado mix into the avocado shells OR a plain ole' bowl.
- Pour the poke sauce over the avocado/tuna.
- Garnish with green onion slices and sesame seeds.