If you want to relax and enjoy a healthy, Whole30-friendly no-cook meal at home in your pajamas, this simple Tuna Poke with Avocado will do the trick. And if you’ve got a bottle of my super versatile All-Purpose Stir-Fry Sauce on hand, you can toss this savory and spicy dish together in just 10 minutes!
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What is tuna poke?
I first tried tuna poke (pronounced: pō-ˈkā) on my honeymoon in Hawaii many, many years ago. (MANY.) After researching local food that I wanted to sample on our trip, I put together a list. On the top of the list? Poke—a delicious diced raw fish (e.g., ahi tuna) dish tossed with sea salt or seasoned soy sauce, chopped kukui nuts, scallions, seaweed, and limu (a type of brown algae). It’s like a sashimi salad with contrasting textures and a sunny Hawaiian spin!
Poke isn’t just found in Hawaii anymore. These days, you can walk into a poke bar on the mainland and mix and match a bunch of different poke variations with a myriad of toppings. Still, it’s tough to find a Whole30 version when you’re eating out, so I decided to make one myself. The result: a super-easy, flavor-packed poke featuring some of my favorite ingredients!
What makes this tuna poke Whole30-compatible?
When you order poke at a restaurant, the sauce is typically made with soy sauce—an ingredient to be avoided while on a Whole30 because it contains soy and gluten. The poke can also be tossed with spicy mayo but that might be made with ingredients that aren’t compatible with a Whole30 either (e.g. contains sugar, etc.)
However, for this homemade version, you can use my paleo-friendly All-Purpose Stir-Fry Sauce mixed with my Whole30 Sriracha as a zingy and umami-packed replacement for the sauce. If you have a jar of All-Purpose Stir-Fry Sauce in the fridge already, you can toss together an authentic tasting poke in minutes because the sauce already contains rice vinegar, toasted sesame oil, and ground ginger. This tuna poke recipe is Whole30-compatible and tastier than what you’d get when you order out—I promise!
How do you source the tuna?
Very carefully! You should buy sushi- or sashimi-grade fresh ahi tuna or yellowfin tuna at a Japanese or seafood market that you trust. When in doubt, ask the fishmonger for recommendations and don’t be afraid to ask questions about their handling practices, storage, processing, and turn-over.
Sushi-grade tuna is pricey (and you don’t want to get sick!) so do your research before buying raw tuna. Also, you should always bring an ice pack and an insulated bag with you so the tuna stays chilled until you can put it in your home refrigerator.
A fantastic online source for wild seafood is Vital Choice. I love their Ahi tuna poke kit because the super high-quality tuna is sold pre-cut and frozen! .
Can I use cooked protein in this dish?
Definitely! This dish tastes great with cooked seafood like shrimp, salmon, or octopus.
Can you make it ahead of time?
Not really. I mix up the tuna poke right before I serve it so the dish is as fresh as possible. If you do make it ahead, put it in the refrigerator immediately and eat within 4 hours. Safety first, people!
Ingredients
- All-Purpose Stir-Fry Sauce
- Whole30 Sriracha or crushed red pepper flakes (optional)
- Tuna steaks (sushi- or sashimi-grade), cut into ½-inch cubes
- Medium avocado, cut into ½-inch cubes
- Green onions, thinly sliced
- Toasted sesame seeds: I use this in place of the traditional kukui nuts (a.k.a. candlenuts) but I always have them on hand. You can also use crushed macadamia nuts.
- Microgreens (optional): I like to add a sprinkle of spicy micro greens to the top to add some veggies. Alternatively, you can sprinkle on furikake for more umami!
How to make tuna poke
Pour the All-Purpose Stir-Fry Sauce and Whole30 Sriracha into a small measuring cup…
…and whisk together.
In a large bowl, combine the tuna, avocado…
…and scallion. Pour the sauce over the ingredients.
Carefully mix the ingredients, making sure the sauce is well distributed.
Top with toasted sesame seeds and microgreens.
Serve immediately. You can also spoon it on top of a bed of salad greens or cauliflower rice to make it a full meal!
How do you serve the poke bowl?
Traditionally tuna poke bowls are served on sushi rice, but to keep this dish paleo, low carb, and Whole30-friendly, I serve the poke as-is or on a bed of salad greens with crunchy cucumbers, shredded carrots, and thinly sliced radishes. You can also spoon the poke mixture over cooked cauliflower rice or wrap it up in toasted seaweed (e.g. SeaSnax is one of my favorite brands) for a tasty hand-held meal!
Need more tasty recipes?
Got extra All-Purpose Stir-Fry Sauce? Go to this ever-growing list of recipes to find out what to cook next!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).
PRINTER-FRIENDLY RECIPE CARD
Tuna Poke With Avocado
Ingredients
- ¼ cup All-Purpose Stir-Fry Sauce
- 2 teaspoons Whole30 Sriracha or ½ teaspoon crushed red pepper (optional)
- 1 pound tuna steaks (sushi-grade) cut into ½-inch cubes
- 1 medium avocado
cut into ½-inch cubes - 1 scallion thinly sliced
- 2 teaspoons toasted sesame seeds
- ¼ cup microgreens optional
Instructions
- Whisk the All-Purpose Stir-Fry Sauce and Whole30 Sriracha (if using) in a small measuring cup. Set aside.
- In a large bowl, combine the cubed tuna, avocado, and scallions. Pour in the sauce and carefully mix it together.
- Sprinkle on the toasted sesame seeds and microgreens (if using). Serve on a bed of salad greens or cauliflower rice!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my goodness, Michelle, my daughter is going to LOVE this! I know as soon as I show it to her she’s going to do a happy dance, and then immediately demand that we make it. I better go get some tuna…
Thanks!!!
Made this last night and it was great. To clear out the fridge, we added thinly sliced jalapeno, sliced quartered watermelon radish, and a drizzle each of sriracha and mayo.
What? No crispy shallots!
Michelle’s new crispy shallots recipe came after this one, but it would be a great addition to the Tuna Poke!