This refreshing poke bowl can be prepared the night before, so it’s easily on hand when you come home ravenous after your workout.
Feel free to pair it with avocado and black bean chips if you need some textural variety.
Recipe and photo courtesy of Jane at A Taste of Koko.
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Makes 2 servings
- 1/2 lb sushi-grade ahi tuna
- 3 radishes, thinly sliced
- 1 avocado, cubed
- 1/3 cucumber, sliced
- 1/5 red onion, finely chopped
- 1 scallion, finely sliced
- sesame seeds, for garnish
- sea salt, for garnish
- For the dressing:
- 1 1/2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1/2 tsp red pepper flakes (optional)
How to make it
Using a sharp knife, slice the ahi tuna into one inch cubes. Place in a large bowl.
Add radishes, avocado, cucumbers, red onion, and scallions. Gently mix until combined.
Stir together soy sauce, sesame oil, and red pepper flakes in a small bowl.
Add sauce to ahi tuna ingredients and stir to combine. Allow to marinate for two hours or up to two days.
Squeeze lime and garnish ahi tuna poké with sesame seeds and sea salt.