Tuna Poke with Mango and Avocado

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Tuna Poke with Mango and Avocado | Reclaiming Yesterday

[I made this tasty Tuna Poke with Mango and Avocado for Earth Fare!]

I’ve never been to Hawaii but I’m dying to go. When I do finally make it over that way, my first stop will be some authentic roadside poke! And next the beach, but you know #priorities. 

Poke (pronounced โ€œpoh-kayโ€) is a classic Hawaiian dish made with raw, sushi-grade fish—and it’s really having a moment in the foodie scene. It’s a bit like deconstructed sushi, with a Hawaiian flair. 

Tuna Poke with Mango and Avocado | Reclaiming Yesterday

I guess some die-hards cringe when people veer away from the original version of poke. But to me this is the perfect kind of food to experiment and get creative with. 

First things first: good poke starts with good fish!

The star of the poke show is the fish, of course. So you’ll want to really source out some good stuff. Ask for sushi or sashimi grade when you’re at the fish counter!

Really good quality fish shouldn’t smell overly “fishy” – just fresh, like the ocean or the sea.  

Tuna Poke with Mango and Avocado | Reclaiming Yesterday

It can feel intimidating to prepare raw fish for the first time (I’m saying that from previous first-timer experience). But trust me this meal could not be simpler! That’s the idea really. The fish is simply prepared so that the flavor of the tuna really shines through. 

(And if you’re totally freaked out by preparing raw fish at home, you could just sear a tuna steak! Not as authentic, but still delish ๐Ÿ˜Š

I mixed up a quick marinade with Coconut Aminos (you can use soy sauce or tamari instead if you have that on hand), sesame oil, lime juice + zest, and grated ginger. 

Tuna Poke with Mango and Avocado | Reclaiming Yesterday

The tuna soaks up all that flavor for a little and then you pick out your base and toppings. 

We went with white rice and spiralized zucchini for the base, but you can also use rice noodles, buckwheat noodles, or just a bed of greens! 

I was feeling the tropical vibes so I paired our poke with mango and avocado, some cilantro, seaweed, jalapenos, and watercress. 

Tuna Poke with Mango and Avocado | Reclaiming Yesterday

Traditionally, crushed macadamia nuts are used for the crunch factor. But I subbed cashews since macadamia are a little pricey (and because I always have cashews on hand.)

Tuna Poke with Mango and Avocado | Reclaiming Yesterday

Some sesame seeds decorate and add another layer of texture, and scallions add the final touch, as they so often do. 

Then one last squeeze of lime and you’re good to go! 

Tuna Poke with Mango and Avocado | Reclaiming Yesterday

Note that the longer you let your tuna marinate, the more “cooked” it will be. Since there’s acid in the marinade, it takes some of the raw off of the fish as it sits. Sort of like ceviche. 

I prefer my poke bright pink and in its fully raw state. So I just let it sit in the marinade while I prep the rest of the ingredients. 

If this tuna poke with mango and avocado is the closest way I can taste Hawaii for now, I’m ok with that. 

I mean, not totally ok, but you know. I’ll deal with it. ๐Ÿ˜‹

Tuna Poke with Mango and Avocado | Reclaiming Yesterday



6 responses to “Tuna Poke with Mango and Avocado”

  1. This makes me want to try raw tuna and I never had the slightest inkling to do that! The pictures and recipe are so appetizing, besides I have all the ingredients on hand except a mango and the tuna. Even coconut aminos from a previous recipe. Think Iโ€™ll head to Earth Fare to look for tuna … thanks Allyson. Your recipes are tasty, good for you and an adventure!

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