There are so many poke bowl varieties today but one of my all time favorites is the classic Ahi Tuna Poke Bowl. This bowl is jammed packed with healthy ingredients, and it tastes delicious too. We can all thank Hawaii for our Poke Bowl influence. In Hawaii, these bowls are an every day comfort food. They are traditionally served with the catch of the day, served similar to sashimi, but tossed in some yummy soy and vinegar sauce. All of the other ingredients are typically served a la carte, allowing you to pick and the choose your toppings.
My husband and I made this the other night as a healthy alternative, and were surprised at how easy it really is to make. The key to a good Ahi Tuna Poke Bowl is finding good quality tuna. We sought out this tuna in the fresh seafood section of our local grocery store, however were surprised when he told us the best tuna to consume raw would be at the sushi bar. So be sure to ask where to find the best tuna steak for this bowl before picking up just any tuna.
We started by marinated the tuna in 1/3 parts soy sauce, 2/3 parts of this Sesame Ginger vinaigrette and marinade, which by the way is super healthy. It is made with avocado oil, which some recently claim is the healthiest oil you can consume due to its’ beneficial fats. It is also paleo, dairy free, and gluten free. We have never tried this marinade before but were pleasantly surprised (it kind of tastes like the Asian salad dressing at Panera).
While this was marinating for the next 30 minutes, the rest was easy. We cooked jasmine rice on the stove, warmed up frozen edamame in the microwave, and cut up some avocados, radishes, cilantro, and cucumbers. Once the jasmine rice and tuna were done, we filled our Coconut Bowls about half way, and then added the toppings that were just sliced. We also added organic shredded carrots, and topped the tuna with sesame seeds. You can carefully craft the bowl like we did, or simply throw the ingredients on top in any order.
If you like spice, you can top the bowl with a Sriracha Aioli – which by the way is amazing on almost anything (burgers, fish tacos, sandwiches, etc.). We made the Siracha Aioli by using 1 cup of Olive Oil Mayo and 2 tablespoons of Siracha. I tend to do a little trial and error until I get the spice level I’m in the mood for.
The Bird's Nest 