Ahi Poke Avocado Boats

Ingredients

• Tuna

  Fish, fresh, yellowfin, raw

  16 oz, boneless or 454g

• Onions

  Young green, tops only

  ½ cup chopped or 36g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Rice wine vinegar

  1 tsp or 5g

• Sriracha Sauce

  Trader Joe's

  1 tsp or 4g

• Sesame seeds

  Seeds, whole, roasted and toasted

  1 tbsp or 15g

• Avocados

  Raw, All commercial varieties

  3 fruit or 603g

Directions

1. Make sure you use sashimi-grade ahi for this. Pat the tuna dry with a towel. Then, with a very sharp knife cut the steaks into small ½" cubes and transfer them to a large bowl.
2. Finely mince shallot and chop green onion. Add these to bowl along with soy sauce, rice vinegar, sriracha, and sesame seeds to the bowl and give it a good toss with a spatula or wooden spoon.
3. Cut avocados in half and remove pits. Serve ahi immediately by placing the mixture onto the avocado halves. If you won't be serving immediately, do not half and pit the avocados but cover the mixture and refrigerate for up to 2 days.

Similar Foods

• Ahi Shoyu Poke
• Turkey Mince Lettuce Boats
• Salmon-Avocado Poke Bowl