Tuna is hands down my favourite fish. It can take on so many different forms and is delicious whether it’s served raw, seared or even canned. I think that a good piece of sashimi grade tuna is always worth paying up for, when it’s high quality it practically melts in your mouth.
I absolutely love the simplicity of tuna poke, the flavours are very clean with the marinade giving the tuna a fresh flavour without overpowering the other ingredients. Tuna poke is a dish from Hawaii which traditionally consists of just pieces of marinated tuna, but in this recipe I’ve added sweet mango, avocado for some creaminess and macadamia nuts which add a delicious buttery crunch.
Unlike meat which can often marinate for up to a day in advance, I don’t suggest marinating the tuna for any longer than 3 hours as the tamari will begin to change the texture of the soft fish. This Tuna Poke Salad makes for a fantastic refreshing appetizer or light low carb, high protein lunch that will keep you energized throughout the afternoon.
- 350 grams / 12 ounces sushi grade tuna
- 2 tbsp sesame oil
- ¼ cup coconut aminos or tamari
- ⅓ cup spring onions, chopped
- 1 tbsp sesame seeds
- 1 cup avocado
- 1 cup mango
- ¼ cup macadamia nuts, chopped
- 1 tbsp spring onions
- Cut the tuna into small bite sized cubes and place in a bowl
- In a bowl whisk together the sesame oil, coconut amines or tamari, spring onions and sesame seeds. Pour over the tuna and allow to marinate in the fridge for 1-2 hours.
- Peel the mango and cut it into small bite sizes cubes. Wait until just before serving to cut up the avocado so the color stays bright.
- After 2 hours, combine the tuna, avocado, mango and chopped macadamia nuts. Top with spring onions and serve.