Whole30 Spicy Ahi Poke

Indulge in the bold, refreshing flavors of this Whole30 Spicy Ahi Poke—a nutritious, paleo-friendly twist on a classic Hawaiian dish! Featuring cubes of tender, sushi-grade ahi tuna tossed in a zesty dressing of coconut aminos, lime juice, toasted sesame oil, and a touch of garlic and ginger, this no-cook recipe offers a vibrant medley of flavors with every bite. Crisp cucumber, creamy avocado, and a dash of red pepper flakes add layers of texture and spice, while black sesame seeds provide the perfect finishing touch. Ready in just 20 minutes, this Whole30-compliant poke is as easy to make as it is delicious. Serve it with cauliflower rice or enjoy it on its own for a light yet satisfying meal that’s packed with protein and healthy fats. Perfect for fans of clean eating, gluten-free, and dairy-free recipes, this dish is a fresh and flavorful way to upgrade your poke game!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 2

Ingredients

• 454 grams Sushi-grade ahi tuna
• 1 medium Cucumber
• 0.5 small Red onion
• 2 stalks Green onions (scallions)
• 1 large Avocado
• 2 tablespoons Coconut aminos
• 1 tablespoon Lime juice
• 1 teaspoon Toasted sesame oil (Whole30-compliant)
• 0.5 teaspoon Red pepper flakes
• 1 clove Garlic, minced
• 1 teaspoon Ginger, minced
• 0.25 teaspoon Sea salt
• 1 teaspoon Black sesame seeds (optional, for garnish)

Directions

Step 1

Start by preparing the ahi tuna. Using a very sharp knife, cut the sushi-grade tuna into small, evenly-sized cubes (approximately 1.25 cm or 1/2 inch in size). Place them into a mixing bowl and set aside in the refrigerator while you prep the other ingredients.

Step 2

Wash the cucumber and dice it into small cubes, similar in size to the tuna. Thinly slice the red onion into slivers and chop the green onions (scallions) into small pieces. Halve the avocado, remove the pit, dice the flesh into cubes, and set it aside for later use.

Step 3

In a small mixing bowl, create the dressing by combining coconut aminos, lime juice, toasted sesame oil, red pepper flakes, minced garlic, minced ginger, and sea salt. Whisk everything together until well blended and smooth.

Step 4

Remove the tuna from the refrigerator and pour the dressing over it. Gently toss the tuna to ensure every piece is evenly coated with the dressing. Cover and refrigerate for about 10 minutes to allow the flavors to meld.

Step 5

In a large serving bowl, layer the diced cucumber, red onion, seasoned tuna, and diced avocado on top. Garnish with chopped green onions and sprinkle black sesame seeds (if using) for added texture and flavor.

Step 6

Serve immediately for the freshest taste. This dish is perfect on its own or served with a side of cauliflower rice for a more substantial meal.

Nutrition Facts

Serving size	(994.6g)

Amount per serving	% Daily Value*
Calories	1064.9

Total Fat 40.2g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 3.7g
Cholesterol 227mg	0%
Sodium 1371.6mg	0%
Total Carbohydrate 41.4g	0%
Dietary Fiber 16.4g	0%
Total Sugars 14.0g
Protein 138.7g	0%

Vitamin D 0IU	0%
Calcium 125.8mg	0%
Iron 7.0mg	0%
Potassium 3226.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.4%

Protein: 51.3%

Carbs: 15.3%