Spicy Tuna Poke Bowl

These easy Ahi Tuna Poke Bowls with Spicy Mayo are a quick dinner idea and are naturally gluten and soy-free! They can also be made to be paleo, keto, or Whole30 compliant. (See recipe notes.)

📝 Ingredients

• 12-16 oz sushi-grade ahi tuna steak
• 1/2 teaspoon sea salt
• 1/4 cup coconut aminos
• 1/4 cup rice vinegar
• 4 teaspoon sesame oil
• 1/2 cup avocado oil mayonnaise
• 2 tablespoon Asian chili paste or sriracha
• 1 teaspoon rice vinegar
• 1 teaspoon coconut aminos
• Prepared steamed white rice or chopped salad greens as a base (or both)
• 1 English cucumber, diced
• 1-2 avocados, pitted, peeled, and diced
• 1 package pea sprouts
• 1 package seaweed snacks
• Toasted sesame seeds, pickled ginger, for garnish.

👨‍🍳 Instructions

1. 1Cut the tuna into little 1/2-inch cubes and...: Cut the tuna into little 1/2-inch cubes and place them in a medium sized bowl.
2. 2Sprinkle the 1/2 teaspoon salt over the top.
3. 3Combine the 1/4 cup coconut aminos, 1/4 cup...: Combine the 1/4 cup coconut aminos, 1/4 cup rice vinegar, and 4 teaspoon sesame oil in a small bowl. Pour 2/3 of the mixture over the tuna and toss well and let it marinate at room temperature for about 10-15 minutes while you prepare the rest of the ingredients. Reserve the rest of the marinade for drizzling later.
4. 4Combine the ingredients for the spicy mayo in...: Combine the ingredients for the spicy mayo in a small bowl and stir well.
5. 5Assemble the bowls by using rice and/or salad...: Assemble the bowls by using rice and/or salad greens as a base. Add a few spoonfuls of the marinated tuna over the top and add any of the toppings and garnishes listed. Drizzle with some of the spicy mayo and extra marinade and serve.